I would love to call this a Key Lime Pie, as I've always wanted to make one, but I can't as we don't have Key Limes in Australia, so I can only call it a Lime Tart, but secretly in my house we call it a key lime pie anyway.
The tart is delicious, it is simple to make and it looks beautiful.
Some make this recipe with a meringue top, using up the egg whites, I chose not to and went with a cream top. The original recipe used two cups of cream on top which I thought was too much, so I reduced it to one cup, as pictured here.
I add a little green food colouring as the filling is yellow really, but I wanted it to look 'limey'. So the addition of food colouring is completely optional.
This is simple, easy and tasty, something anyone new to pie making should try.
10 digestive biscuits
84g (6 tbsp) unsalted butter, melted
1 tablespoon caster sugar
1/4 teaspoon sea salt
1 x 395g can sweetened condensed milk
4 large egg yolks
1/2 cup fresh lime juice
1 teaspoon lime zest, grated
A few drops green food colouring, optional
½ - 1 cup thickened cream
½-1 tablespoon caster sugar, extra
Extra grated lime zest, to garnish
Preheat your oven to 180°C/160 fan forced
. Make the crumb: Finely crush the biscuits (rolling pin in bag or food processor).
Place the biscuit crumbs in a bowl, add the butter, sugar and salt, mix to combine.
Grease a 22cm pie dish with cooking spray or additional butter.
Pour the crumb mixture into the pie plate and evenly press to form a crust on the bottom and up the sides. Place in the oven and bake for 15 minutes. Remove and allow to cool for 10 minutes.
Meanwhile make the filling: Add the condensed milk, egg yolks, lime juice and zest to a large bowl and mix thoroughly to combine, add green food colouring, if you like.
Pour into the prepared pie crust then bake for 15 minutes, or until set. Allow to cool then refrigerate for at least 4 hours, but preferably overnight.
Garnish with additional lime zest, if desired.
Slice and serve.
Pin it: www.pinterest.com.au/pin/399413060697286561/