Lime Custard Pie

Sun, 1 June 2025

Ingredients:

For the base:

125g Rich Tea biscuits 125g Digestive biscuits 115g butter, melted

For the filling:

4 large egg yolks 1 can (approx. 397g) sweetened condensed milk Zest of 2 limes (about 2 teaspoons) 260g fresh lime juice (from about 6-8 limes) Pinch of salt

Directions:

Make the base:

Grease and line a 22cm springform tin. Preheat your oven to 160°C (325°F) / Fan 140°C. Place the biscuits in a strong, sealable plastic bag. Seal the bag, removing as much air as possible. Use a rolling pin to bash and roll over the biscuits until they are crushed into fine crumbs. Pour the melted butter over the crushed biscuit crumbs in a bowl. Mix until all the biscuit crumbs are evenly coated and are the texture of wet sand. Tip the buttered biscuit crumbs into your prepared 22cm tin. Using the back of a spoon or the bottom of a flat-bottomed glass, firmly press the mixture evenly over the base of the tin and some crumbs slightly up the sides of the tin. Press down really well to ensure it's compact and firm. Bake the biscuit base for 8-10 minutes until lightly golden and fragrant. Let it cool completely in the tin on a wire rack before adding your filling

For the filling:

In a large mixing bowl, whisk the 4 large egg yolks until they are light in color and slightly frothy, about 1-2 minutes. Pour the entire can of sweetened condensed milk into the bowl with the egg yolks. Whisk thoroughly until the mixture is smooth and well combined. Gradually pour in the measured 260g of fresh lime juice, whisking constantly. Stir in the lime zest and the pinch of salt. Mix well to combine. Pour the lime pie filling into your prepared 22cm crushed biscuit base. Bake the pie for 15-20 minutes, or until the center is just set but still has a slight wobble (it will firm up further upon chilling). Remove from the oven and let it cool completely on a wire rack at room temperature before transferring it to the refrigerator to chill for at least 4 hours, or ideally overnight, until set. Once fully set, remove the pie from the tin. Serve chilled, ideally with a dollop of whipped cream and a sprinkle of extra lime zest for garnish.