Mel's Key Lim Pie Recipe

I have tried lots of recipes for this dessert over the years, but always go back to this one from my Nan’s cookbook. It’s quick to make and seems to disappear quickly too...!

• 200g pack ‘Nice’ biscuits, crushed. 

• 85g butter, melted

• 1 can of condensed milk

• 2 eggs, separated 

• Zest and juice of three limes 

• 100g caster sugar 

1. Mix the crushed biscuits and melted butter together, then press into the bottom and up the sides of a pie dish (approx 8”). Pop in the fridge. 

2. In a bowl, stir the egg yolks into the condensed milk. Stir in the lime zest and juice (this will make the mixture thicken). Pour into the pie crust and pop back in the fridge.

3. Beat the egg whites until stiff. Add the sugar, a spoonful at a time, beating well in between. Spoon the meringue topping over the lime filling and swirl the top.

4. Bake at 130c for 45 min, or until pale golden on top, with a soft inner. Eat warm or chilled.

Download a copy of Mel’s Key Lime Pie recipe here