KEY LIME PIE

(adapted from Delia Smith recipe)

Ingredients:

Base

3½ oz Butter

6 oz digestive or crinkle crunch biscuits

1 ½ oz Grape nuts (cereal)

Filling

1 tbsp grated lime zest (3 limes)

5 fl oz limejuice (4 – limes or bottle)

3 large egg yolks

14 oz tin condensed milk

To finish

Crčme fraiche

Lime slices

Method

Set oven at 180 C

Crush the biscuits finely; melt butter; mix biscuit crumbs and grape nuts into butter. Press into dish well and up sides. Place on baking sheet on centre of oven for 10 –12 minutes or until golden brown.

Place egg yolks and lime zest into a large bowl and whisk for 2 minutes until thickened. Add condensed milk and whisk for 4 more minutes. Finally add lime juice – whisk again quickly and pour into prepared base.

Place in oven for 20 minutes or until it feels set when touched lightly. Remove from oven. When cool cover with ‘cling’ - chill until needed. To serve cut into slices with crčme fraiche for decoration.