This is something we have a lot on holiday in Florida but something I had not made at home so I thought I would have a go as I had a lot of limes given to me this week.
My version has a digestive base filled with a creamy lime filling and topped with fresh cream.
This is a good dessert for a dinner party or for a barbecue as it can be made the day before and the cream added just before serving!
Jump to recipe
Start by pre-heating the oven to 180 degrees centigrade (160 fan).
Place the biscuits in a food processor or in a large bag and crush with a rolling pin until you have nice fine crumbs.
Melt the butter in a small saucepan or in the microwave.
Place the crushed biscuits in a large bowl and add the melted butter.
Mix until fully combined.
Take a loose bottomed 22cm flan tin and put the biscuit mixture into the tin.
Start with the sides and press the mixture up the sides then level the bottom in an even layer.
Bake in the oven for 10 minutes then set aside to cool.
Next to make the filling put the egg yolks in the bowl of a stand mixer with a whisk attachment and whisk until light and fluffy.
Add the condensed milk and whisk for 2 minutes.
Then add the zest and juice of the limes and whisk for a further 5 minutes until thickened slightly.
Put the lime mixture on top of the cooled base and smooth.
Bake for 15 minutes then set aside to cool.
When cool place in the fridge and chill overnight.
When ready to serve whisk the cream and icing sugar until it reaches soft peaks.
Place the cream on top of the tart and level. You can pipe some stars around the top or just leave plain.
I sprinkled some extra zest on the top or alternatively you could decorate with slices of lime.
Key Lime Pie
Sarah's servings: 8
Sarah's skill: Easy
Baking time: 25 minutes
Ingredients:
310g Digestive biscuits
150g Melted butter
4 Large egg yolks
397g Can of condensed milk
4 Limes (zest & juice)
250ml Double cream
2 Tbsp Icing sugar (sieved)
Method:
Pre-heat the oven to 180 degrees centigrade (160 fan).
Place the biscuits in a food processor or in a large bag and crush with a rolling pin until you have nice fine crumbs.
Melt the butter in a small saucepan or in the microwave.
Place the crushed biscuits in a large bowl and add the melted butter and mix until fully combined.
Take a loose bottomed 22cm flan tin and put the biscuits in. Start with the sides and press the mixture up the sides then level the bottom in an even layer.
Bake in the oven for 10 minutes then set aside to cool.
Next to make the filling put the egg yolks in the bowl of a stand mixer with a whisk attachment and whisk until light and fluffy.
Add the condensed milk and whisk for 2 minutes.
Then add the zest and juice of the limes and whisk for a further 5 minutes until thickened slightly.
Put the lime mixture on top of the cooled base and smooth.
Bake for 15 minutes then set aside to cool.
When cool place in the fridge and chill overnight.
When ready to serve whisk the cream and icing sugar to soft peaks.
Put the cream on top of the tart and level. You can pipe some stars around the top or just leave plain.
I added some extra zest or alternatively you could use slices of lime to decorate.
Sarah's extra slice.......
You can keep the tart in the fridge for up to 3 days.
I reserved some of the zest to decorate the top.
I used a Wilton 2D nozzle.