Key lime pie

A sharp, creamy lime filling on a buttery biscuit base, from the Florida Keys. It only needs a short bake and sets up beautifully in the fridge.

Ingredients

• 250 g Digestive biscuits
• 100 g Butter, melted
• 397 g Condensed milk, one tin
• 3 Eggs, yolks only
• 5 Limes, zest of 3, juice of all (about 150ml)
• 200 ml Double cream
• 15 g Icing sugar

Method

1. Heat the oven to 180°C (160°C fan). Crush the biscuits to fine crumbs, mix with the melted butter and press firmly into the base and sides of a 23cm loose-bottomed tart tin.
2. Bake for 10 minutes until lightly golden.
3. Whisk the egg yolks and lime zest for a minute, then whisk in the condensed milk, then the lime juice. It will thicken as you go.
4. Pour into the warm base and bake for 15 minutes, until set at the edges with a slight wobble in the middle.
5. Cool, then chill for at least 3 hours.
6. Whip the cream with the icing sugar to soft peaks and spoon over the pie, or serve it on the side. Grate over a little more lime zest if you have it.