Named after the Key limes originating from the Florida Keys, this zesty pie is very easy to make and is sure to delight.
We've made ours with a Bourbon biscuits base that contains a sweet but zesty lime filling, it's then topped with a sweet cream and candied lime slices. The perfect dessert for a dinner party or even a mid-week treat!
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Yields:
10 serving(s)
Prep Time:
30 mins
Cook Time:
50 mins
Total Time:
1 hr 20 mins
Cal/Serv:
422
Ingredients
For the base
75g
unsalted butter, melted and cooled, plus extra to grease
300g
Bourbon biscuits
For the filling
3
medium egg yolks
397g
tin condensed milk
Finely grated zest and juice 2 limes
For the candied lime slices
150g
granulated sugar
1
lime, thinly sliced in rounds
For the topping
125ml
double cream
2tsp.
icing sugar, sifted
Directions
Step 1Preheat oven to 170°C (150°C fan) mark 3. Lightly grease a 22cm round fluted tart tin. Whizz biscuits in a food processor until finely crushed (alternatively bash in a food bag with a rolling pin). Add melted butter and pulse/mix until combined. Line base and sides of prepared tin with biscuit mixture. Press firmly in place with the back of a spoon. Bake for 10min.
Step 2Meanwhile, make the filling. Put egg yolks in a medium bowl, gradually whisk in condensed milk until combined. Whisk in lime zest and juice.
Step 3Remove pie crust from oven and pour in filling. Return to oven for 8-10min until filling is set. Remove and cool on a wire rack.
Step 4Meanwhile, make the candied lime slices. Heat sugar with 250ml water in a wide pan over low heat, stirring until sugar dissolves. Increase heat to medium-high, bring to boil, add lime slices in a single layer. Bubble for 10min, turning slices halfway through. Reduce heat; simmer gently for 15-20min, turning slices occasionally, until limes are tender and translucent (and sugar syrup remains clear). Remove slices with a slotted spoon to a baking sheet lined with baking parchment. Cool.
Step 5Make the topping. Whip double cream and icing sugar to soft peaks. Cover and chill until needed.
Step 6To serve, transfer pie to a cake stand or plate. Top with the whipped cream and candied lime slices. Serve in slices.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
