Lime, cream and a buttery biscuit base combine to make this an indulgent, zesty, summertime treat. Perfect for your next alfresco dining experience, and guaranteed to impress your friends and family.
- 300g rolled oat biscuits (we recommend Hob Nobs)
- 150g butter, melted
- 1 x 397g can of condensed milk
- 3 eggs, yolks only
- 4 limes, zest and juice
- 300ml double cream
- 1 tbsp icing sugar
- 1 extra lime, zested and sliced, for decoration
- Heat your oven to 160°C / 140°C Fan / Gas Mark 3. Grab a food processor and add in the biscuits, then pulse until you have fine, sand-like crumbs.
- Pour in the melted butter, and give everything another quick blitz, then empty out into a 22cm loose-bottomed tart tin, pressing down and into the sides with your fingers until you have a firm surface. Place in the oven and bake for 10 minutes.
- Meanwhile, pop the egg yolks into a bowl and whisk for one minute with an electric beater.
- Add in the condensed milk and whisk for a further 3 minutes, then tip in the finely grated zest and the juice from the limes. Whisk again for another 3 minutes.
- Remove your pastry case from the oven, and allow to cool completely inside its tin. Once totally cool, pour in the filling and then place back in the oven for 15 minutes. Remove from the oven, allow to cool completely, and then cover and refrigerate for at least three hours.
- When you are ready to serve, release the pie from its tin. Softly whip together the double cream and icing sugar, then spread (or pipe) over the top. Finish by decorating with the zest and slices from the extra lime.
Lead image: SherSor via Getty images.