Happy 4th of July to my American followers!
In honour of Independence Day I am making Key Lime Pie for pudding.
This is a great, easy recipe which tastes fabulous and goes really well after a curry (recipe in tomorrow’s blog post!). I serve this quite a bit when we have people over for dinner as it is made in advance.
1 can condensed milk
200g Ginger biscuits
Firstly crush the biscuits and add the melted butter. Press this down in your cake tin – I use a springform one. Really you should pop this in the fridge to harden slightly but I never bother, I just make sure I pack it down really well. Mix the juice of the limes and the lemon together and add the zest of three of the limes. Whisk in the egg and the condensed milk. Pour this mixture over the top of your base and sprinkle a little lime zest on the top (for decorative effect!).
Pop this in the oven on a low heat (Gas Mark 4?) for about 30 minutes or until it has set. You need to make sure it cooks through enough to cook the egg. It is done when the top is just about set – test it with your finger.
Leave to cool pop in the fridge until you want to serve it. You can serve it with creme fraiche, cream or ice cream but I think it is perfect as it is.