DRINKS WITH KEY LIME JUICE RECIPES

Steps:

• Heat the oven to 160C/fan 140C/gas 3.
• Whizz 300g Hob Nobs to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).
• Mix with 150g melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
• Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.
• Add a can of condensed milk and whisk for 3 minutes, then add the finely grated zest and juice of 4 limes and whisk again for 3 minutes.
• Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.
• To decorate, softly whip together 300ml double cream and 1 tbsp icing sugar.
• Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.

Steps:

• 1. Preheat the oven to 175ºC/gas 3. Lightly grease a 22cm metal or glass pie dish with a little of the butter.
  2. For the pie crust, blend the biscuits, sugar and remaining butter in a food processor until the mixture resembles breadcrumbs.
  3. Transfer to the pie dish and spread over the bottom and up the sides, firmly pressing down.
  4. Bake for 10 minutes, or until lightly browned. Remove from oven and place the dish on a wire rack to cool.
  5. For the filling, whisk the egg yolks in a bowl. Gradually whisk in the condensed milk until smooth.
  6. Mix in 6 tablespoons of lime juice, then pour the filling into the pie crust and level over with the back of a spoon.
  7. Return to the oven for 15 minutes, then place on a wire rack to cool.
  8. Once cooled, refrigerate for 6 hours or overnight.
  9. To serve, whip the cream until it just holds stiff peaks. Add dollops of cream to the top of the pie, and grate over some lime zest, for extra zing if you like.