KEY LIME PIE

When I was in Miami I made a key lime pie using actual key limes from the area. They’re smaller and more intense in flavour than common limes.

Serves 6

For the base

225g plain Hobnobs or digestive biscuits

125g butter, melted

For the filling

4 medium egg yolks

397g tin condensed milk

Finely grated zest and juice of 4 limes (see tip left)

To finish

200ml double cream

Finely grated zest of 1 lime

Place the biscuits in a food processor and pulse to a crumb-like texture (not too fine). Tip into a bowl, add the melted butter and stir to combine. Spoon the crumb mix into a 20cm loose-bottomed tart tin, 3cm deep.

Press it evenly onto the base and push the mixture up the sides of the tin to create a crust. Place in the fridge for 30 minutes or so to set.

Heat your oven to 150°C/fan 130°C/ gas 2.

To make the filling, whisk the egg yolks with the condensed milk. Add the lime zest and juice and whisk again to combine.

Pour the filling into the prepared pie crust and bake for 25-30 minutes or until risen and just set. The filling may have started to colour a little around the edges. Leave the pie to cool in the tin then refrigerate for at least 2 hours before serving.

When you’re ready to serve, whip the double cream until holding (not quite stiff) peaks and place into a piping bag fitted with a 1cm fluted nozzle.

Pipe the cream around the edge of the pie filling and finish with a scattering of lime zest.