ingredients
-5 limes
-handful of caster sugar
-ginger snap biscuits (300g)
-butter, melted (150g)
-2 eggs
-caster sugar (150g)
-butter, diced (100g)
-1 tbsp of cornflour
-bowl of icing sugar
recipe
halve a lime from one tip to the other and slice the lime into thin slices that are semi-circle in
shape.
dip them in a handful of sugar and lay them out in a single layer on a non-stick baking tray.
dry the slices out in an oven at 80°C for approximately 3-4 hours until they become candied
and peel away from the tray.
blitz the biscuits up in a food processor to create a fine crumb.
stir the melted butter into the biscuit crumbs and compress into the base and up the sides of
a loose-bottomed cake tin (18cm diameter) to create the crust for the pie.
zest and juice the remaining 4 limes into a saucepan, then whisk in the eggs.
add the diced butter, 150g of caster sugar and cornflour.
heat gently, stirring continually, until the butter has melted and the curd bubbled and
thickened.
pour into the set crust and return to the fridge for a couple of hours.
beat a splash of water into the icing sugar to form a paste that can be drizzled and scatter
across the top of the set key lime pie.
release the cake from the loose bottomed tin and garnish with the candied lime slices and a
spring of mint.
serves 8