The Key is in the Limes

Although summer is over, Key Lime Pie is one of those dishes that makes you feel summery all year round. Its a real crowd pleaser too!
Ingredients:
300g biscuits-ideally digestives
150g butter, melted
1 tin condensed milk
3 egg yolks
Finely grated zest and juice of 4 limes
300ml double cream
1 tbsp icing sugar
1 extra lime zest, to decorate

Method:
Heat the oven to 160 degrees celsius. Put the biscuits in a strong plastic bag and bash with a rolling pin until they are crumbs. Mix the in with the melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and leave to cool.

Put the egg yolks in a large bowl and whisk together. Add the condensed milk and whisk for 3 or 4 minutes; add the zest and juice of the limes and whisk again for a couple of minutes. Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like.

When you are ready to serve, carefully remove the pie from the tin and put on a plate. To decorate, whisk together the cream and icing sugar. Pipe the cream onto the top of the pie or just scoop it on if you prefer. To finish, sprinkle lime zest on the top-and you're ready to go!



Have fun!

Charley.

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