This is Felicity Cloake’s “perfect” version of this southern US speciality.
Ingredients
- 200 g digestive biscuits about 14
- 75 g butter or coconut oil, melted
- 1 pinch salt
- FOR THE FILLING
- 4 egg yolks
- 4-5 limes
- 400 g tin condensed milk
- FOR THE TOPPING optional
- 300 ml whipping or double cream
- 1 tbsp icing sugar
Servings:
Instructions
- Heat the oven to 160C (150 fan)/325F/gas 3 and grease a 20cm tart tin. Crush the biscuits to a fine crumb (this is easiest in a food processor, if you have one).
- Stir in the melted butter or oil and salt, tip into the tin and press down firmly into the base and around the sides.
- Bake for 15 minutes, until dry to the touch, then remove and leave to cool before making the filling.
- Finely grate the zest from all four limes into a large bowl, add the egg yolks, then squeeze the juice from the fruit into a jug until you have 120ml.
- Beat the yolks and zest for a couple of minutes, until the yolks thicken and turn a pale green, then stir in the condensed milk.
- Finally, beat in the lime juice and taste – it should be shockingly tangy and sweet, though you can add more juice if you like, bearing in mind that chilling will make the flavour more subtle.
- Pour the filling into the cooled biscuit shell and chill for at least three hours, until set. Just before serving, whisk the cream and sugar in a large bowl until the mix holds soft peaks, then dollop on top. Garnish with extra lime slices, if you have them.
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