Name: Key lime pie
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8 servings
Cuisine: American Style
Ingredients: 200.00 g digestive biscuits crushed; 50.00 g sugar optional; 100.00 g butter melted; 4.00 eggs large, yolk only; 397.00 g condensed milk; 125.00 ml fresh lime juice; 10.00 ml lime zest only; 4.00 eggs large, whites only; 2.00 ml Cream of tartar; 125.00 g castor sugar

Recipe Disclaimer

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Ingredients (10)

200.00 g	digestive biscuits — crushed
50.00 g	sugar — optional
100.00 g	butter — melted

Filling

4.00	eggs — large, yolk only
397.00 g	condensed milk
125.00 ml	fresh lime juice
10.00 ml	lime — zest only

Meringue

4.00	eggs — large, whites only
2.00 ml	Cream of tartar
125.00 g	castor sugar

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Method:

Mix the biscuits, sugar and melted butter together and press into the bottom and sides of a 23 cm pie dish.
Bake in a preheated 180 °C oven for 10 minutes, then remove and set aside to cool.
Filling
Beat egg yolks and condensed milk until smooth.
Beat in lime juice and zest.
Pour into the pie crust and bake at 180 °C for 15 minutes.
Remove from oven and set aside to cool.
At this stage the filled pie can be refrigerated for two to three days or frozen until needed.
Meringue
Beat the egg whites with the cream of tartar to form soft peaks.
Add the sugar a little at a time until the meringue is stiff and glossy.
Spread over the lime filling all the way onto the crust at the edges.
Return to the oven at 180 °C for 15 minutes or until meringue is golden.
Cool and refrigerate before serving.
Use whipped cream instead of meringue if you prefer.