Ingredients

• 175g/6oz digestive biscuits
• 80g/3oz butter
• 50g/2oz caster sugar
• 3 large free-range eggs
• separated
• 2 limes
• finely grated zest
• 125ml/4½fl oz lime juice
• 210ml/7½fl oz condensed milk
• 80g/3oz caster sugar
• ½ tsp vanilla extract
• pinch salt
• ½ tsp cream of tartar
• handful fresh blueberries
• whipped cream

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the pastry base
• finely crush the biscuits by placing into a plastic bag and bashing with a rolling pin (alternatively
• pulse to crumbs using a food processor). Transfer to a mixing bowl.
• Melt the butter in a saucepan
• then pour over the biscuit crumbs. Add the sugar
• then mix well to combine. Evenly spread the biscuit mixture in a 23cm/9in pie case
• making sure to cover the sides of the tin as well. Level off any excess biscuit mixture.
• For the filling
• whisk the egg yolks in a bowl until pale and fluffy. In a separate bowl
• whisk together the lime zest
• lime juice and condensed milk until smooth and creamy
• then mix into the egg yolk mixture. Pour the mixture into the pie case.
• In a clean bowl
• whisk the egg whites until soft peaks form when the whisk is removed from the bowl. Gradually fold in the sugar
• vanilla extract
• salt and cream of tartar
• then whisk again until stiff peaks form. Spoon the meringue mixture over the filling in the pie case
• using a fork to form the meringue into peaks.
• Bake the pie in the oven for 15-20 minutes
• or until the meringue is golden-brown. Remove from the oven and allow to cool. Place into the fridge to chill completely before serving.
• To serve
• cut slices of the key lime pie and serve with a scattering of blueberries and a few spoonfuls of whipped cream.