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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Was looking for a simple yet impressive Key Lime recipe and this one ticked all the boxes! All plates were cleared with no leftovers - need I say more? Ingredients:
150 g digestive biscuits |
65 g butter |
25 g demerara sugar |
2 egg yolks |
397 g condensed milk (1 can) |
3 limes, juice and zest of, grated |
2 egg whites |
100 g caster sugar |
Directions:
1. Pre-heat the oven to 150C/300F/Gas 2.
2. Place the biscuits in a food processor and process until crushed, or put the biscuits into a plastic bag and crush with a rolling pin.
3. Melt the butter in a small pan and add the crushed biscuits and sugar and mix thoroughly.
4. Place in a 20-23cm/8-9in pie or flan dish, pressing down well over the base and up the sides to form a case.
5. Put in the fridge to chill.
6. FOR THE FILLING place the egg yolks and condensed milk in a bowl and mix together.
7. Then stir in the lime rind and juice until the mixture thickens.
8. Turn into the biscuit case and smooth the top.
9. FOR THE MERINGUE whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks.
10. Add the sugar a tsp at a time, whisking well and at top speed between each addition until all the sugar is used.
11. Spoon or pipe on top of the filling.
12. Bake in a preheated oven for about 45 minutes or until the meringue is golden and crisp on the outside.
13. Serve warm or cold as preferred!
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