The best ‘Key’ Lime Pie
My sister and I always argue about which Key Lime Pie to try; topped with cream or topped with meringue! Whilst this pie is not a Key Lime Pie, (Key Limes are not usually available in the UK), it is similar. I’ve solved the never ending topping dispute by loading my pie with a mess of cream, meringue and stem ginger; beats all other toppings hands down! Ginger is also included in the base which gives the overall flavour an added whollop.
- 150g Digestive biscuits
- 150g Ginger biscuits
- 130g butter
- 1 x 397g can of condensed milk
- 3 medium eggs, separated
- Juice and zest of 4 limes
- 300ml double cream
- 2 pieces stem ginger, grated
- 1 tblsp syrup from the stem ginger
- 3 medium meringues, made from the egg whites and 165g caster sugar
Heat the oven to 160c/gas 3.
Whiz the biscuits into crumbs in a food processor. Mix the crumbs with the butter and press into the base and sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
Put the egg yolks into a large bowl and whisk for one minute using an electric whisk. Add the condensed milk and whisk for 3 minutes, then add the lime juice and zest and whisk for another 3 minutes.
Pour the mixture into the cooled base and bake in the oven for 15 minutes.
Cool and chill for at least 3 hours, preferably overnight.
Whilst the pie is chilling make the meringues using 3 egg whites and165g caster sugar
When the pie is ready to be served whisk the cream into soft peaks.
Crumble half of the meringues into small chunks and fold into the cream, (the remaining meringues can be stored for a day and used in an alternative dessert). Top with a sprinkle of grated stem ginger and lime zest, and a drizzle of stem ginger syrup.