It’s such a luxury to have limes in season and not cost a small fortune! This pie is traditionally made with Florida key limes and takes me back to our care-free (child-free!) days living in the Caribbean when I’d make this silky tart most weekends. It’s super simple, delightfully sweet with the perfect amount of tartness. We matched it with Matahiwi ‘Holly’ Late Harvest 2013 courtesy of winefriend – with it’s caramelised mandarin and passionfruit curd characters the match was sublime.
I served the pie with store bought raspberry compote (Dollop), Greek yogurt and freeze-dried raspberries.
Serves 8
Crust
1 ¼ cups crushed digestive biscuits
3 tbsp sugar
110g unsalted butter, melted
Pinch of salt
Crush biscuits in a food processor and place in a medium bowl. Mix in sugar and salt then add melted butter and stir until crumbs are moist. Press mixture onto the bottom and up the sides of 27cm diameter x 3cm deep tart tin with a removable base. Bake pie crust in a preheated oven set at 180°C until set and lightly browned, about 10 minutes. Cool crust completely.
Filling
2 cans sweetened condensed milk
7 large egg yolks
1/2 cup fresh lime juice
2 tsp lime zest
Whisk condensed milk and egg yolks in medium bowl to blend. Add lime juice and zest and whisk until blended. Pour filling into cooled crust. Bake pie in a preheated oven set at 180°C until filling is set, about 20 minutes. Transfer to a rack and cool to room temperature. Cover and refrigerate pie until chilled (minimum 2 hours or overnight).
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