Key Lime Pie

Ingredients (serves 6)

• 250g digestive or wheatmeal biscuits, crushed
• 60g unsalted butter, melted
• 5 egg yolks
• 400g can sweetened condensed milk
• 150ml (about 4-5 limes) lime juice
• 3 limes, rind grated, plus extra pieces, to garnish
• 3 egg whites (see note)
• Fresh cream, to serve

Method

1. Preheat oven to 160°C. Grease a 23cm loose-bottomed tart pan.
2. Combine the crushed biscuit and melted butter in a bowl, then press onto the base and sides of the greased pan. Refrigerate for 15 minutes while you make the filling.
3. Beat the egg yolks with a whisk until thick, then slowly stir in the condensed milk. Add the lime juice and rind, whisking well to combine.
4. Use a clean whisk to whip the egg whites until stiff then fold in the lime mixture. Pour into the tart pan then bake in the oven for 20-25 minutes. (The filling will still have a slight wobble but will firm on cooling.) Set aside to cool, then refrigerate.
5. To serve, garnish with rind and cream.

Ingredients (serves 8)

• 395g can sweetened condensed milk
• 4 eggs, at room temperature, separated
• 1/2 cup lime juice
• 2 eggwhites
• pinch cream of tartar
• 1/2 cup caster sugar

• Pastry

• 1 1/4 cups plain flour
• 2 tablespoons icing sugar
• 125g unsalted butter, chilled, chopped
• 2 egg yolks
• 1 tablespoon chilled water

Method

1. Make pastry Place flour, icing sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolks. Process until mixture just starts to come together, adding chilled water if necessary. Turn pastry on to a floured surface. Shape into a disc. Cover with plastic wrap. Refrigerate for 40 minutes.
2. Grease a 23cm (base) round fluted, loose-based tart pan. Roll out pastry between 2 sheets of baking paper until 5mm thick. Line base and sides of pan with pastry. Trim excess. Refrigerate for 30 minutes.
3. Preheat oven to 180°C/160°C fan-forced. Place pan on a baking tray. Line pastry case with baking paper. Half-fill with uncooked rice or ceramic pie weights. Bake for 15 minutes. Remove rice or weights and paper. Bake for 8 to 10 minutes or until pastry is cooked and golden. Set aside to cool for 5 minutes.
4. Meanwhile, whisk condensed milk and egg yolks together in a bowl. Gradually whisk in lime juice.
5. Pour milk mixture into pastry case. Bake for 10 to 15 minutes or until filling is just set.
6. Preheat oven to 200°C/180°C fan-forced. Using an electric mixer, beat 6 eggwhites and cream of tartar until firm peaks form. Add sugar, 1 tablespoon at a time, beating after each addition until sugar is dissolved. Beat for a further minute. Spoon eggwhite mixture over filling. Using a spoon, make peaks on top. Bake for 5 minutes or until lightly browned. Set aside to cool. Serve.

Ingredients (serves 8)

• 150g plain sweet biscuits
• 75g butter, melted
• 4 egg yolks
• 395g can sweetened condensed milk
• 1 tablespoon finely grated lime rind
• 1/2 cup lime juice
• whipped cream and finely grated lime rind, to serve

Method

1. Preheat oven to 180°C/160°C fan-forced. Process biscuits until mixture resembles fine breadcrumbs. Transfer to a bowl. Stir in butter.
2. Press mixture over base and side of a 3cm-deep, 20cm (base) glass or ceramic pie dish. Bake for 10 minutes or until base is light golden. Cool.
3. Using an electric mixer, beat egg yolks in a bowl for 3 to 4 minutes or until light and fluffy. Gradually beat in condensed milk, lime rind and lime juice. Pour mixture over crust. Bake for 12 minutes or until mixture has just set. Remove from oven. Cool to room temperature. Refrigerate for 3 hours or until chilled.
4. Cut into wedges. Serve with cream and lime rind.

Notes

• 
  Tip: For a more intense lime flavour, remove pie from refrigerator 30 minutes before serving. To freeze: Freeze pie, uncovered. Once firm, wrap in plastic wrap, then foil. Freeze for up to 2 weeks. To thaw: Thaw at room temperature.