Key Lime Pie

• Serves 8
• Preparation time: 20 minutes
• Chilling time: 1 hour
  

• Ingredients
• 1/2 cup fresh lime juice (3 to 4 limes)
• 4 teaspoons grated lime zest
• 4 egg yolks
• 1 - 14 ounce can sweetened condensed milk
• 250g (9oz) gingernut or digestive biscuits, crushed
• 3 tablespoons granulated sugar
• 5 tablespoons unsalted butter, melted

• Method
• Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes
• Beat in milk, then juice and set aside at room temperature till it thickens
• Preheat oven to 325 degrees
• Mix ginger/digestive biscuits crumbs and sugar in another bowl
• Add butter and stir with a fork until well blended
• Pour this mixture into a 9-inch pie pan and press over the bottom and up the sides of the pan. Try using the bottom of a measuring cup to make sure the ginger/digestive biscuit mixture forms a firm crust on the bottom of the pie pan
• Bake on the centre shelf for about 15 minutes until the crust is lightly brown, remove and let cool to room temperature
• Pour the lime filling into crust, spread evenly, and then bake for 15 minutes until the centre sets, but still wiggles when shaken
• Remove from oven and cool to room temperature
• Refrigerate for at least three hours until well chilled

You may like to serve it with a whipped cream topping. If the pie seems to be sticking to the pan when serving, try dipping the pan into a bowl of warm water to loosen it.