KEY LIME PIE | SA Garden and Home
Last updated on 31 October 2019

The fresh flavours of these colourful dishes make them ideal for a light spring lunch

INGREDIENTS

FOR THE BASE:

  • 150g Tennis biscuits, crushed
  • 150g ginger biscuits, crushed
  • 150g butter, melted

FOR THE FILLING:

  • 8 limes, finely grated zest and juice
  • 375ml cream
  • 395g can sweetened condensed milk
  • 3 egg yolks

TO SERVE:

  • fresh lime zest
  • icing sugar
  • cream, whipped (optional)
  • raspberries (optional)

METHOD

  1. To make the base, combine the crushed biscuits and melted butter together. Press the mixture into the base and up the sides of a tart or flan case. Chill the tart shell until required.
  2. Preheat the oven to 150°C.
  3. To make the filling: place all of the filling ingredients in a bowl and whisk until combined.
  4. Pour the filling into the tart shell and bake for about 30–40 minutes, until just set. Remove from the oven and allow to cool completely.
  5. Dust with icing sugar and serve topped with fresh lime zest, freshly whipped cream and raspberries.

COOK’S NOTE: To make an easy lemon tart, simply swap the limes for 4–5 lemons (according to taste). You can also use a ready-made sweet shortcrust base instead of the biscuit base.

(Serves 10-12)

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