Key lime pie is an American dessert made of Key limejuice, egg yolks, and sweetened condensed milk in a piecrust. The traditional Conch version uses the egg whites to make a meringue topping. The dish is named after the small Key limes (Citrus aurantifolia 'Swingle') that are naturalized throughout the Florida Keys.
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
- Preheat oven to 160°C. Grease a 23cm loose-bottomed tart pan.
- 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.
- 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.
- 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.
- To serve, garnish with rind and cream.