Mix the biscuits with the melted butter. Press
into the base and up the sides of a 8 inch
loose based tart or cake tin. I found using
a glass tumbler really helped with this, by
stamping/pressing it roughly into shape and
then rolling the glass gently around the
inside. I used a cutlery knife to level off the
top edge, then gently shook out the excess.
Bake for 10 minutes and allow to cool.
Whisk the egg yolks in a large bowl with
electric beaters for a minute, then add the
condensed milk and whisk for 3 minutes,
then add the lime zest and juice and whisk
for a further 3 minutes.
Pour the filling into the cooled base and
return to the oven for 15 minutes. Cool then
chill for at least 3 hours or overnight. When
ready to serve, gently whip the cream and
icing sugar together and dollop or pipe on
top, scattering lime zest to finish.
Ingredients
• 1 1/2 cup graham crackers
• 1/2 cup butter, melted
• 1 2/3 cup of condensed milk
• 3 egg yolks
• zest and juice of 4 limes
• 1 1/3 cup double cream
• 1 tbsp icing sugar (powdered sugar)
• extra lime zest, to decorate
Method
Preheat your oven to 325.
Turn the biscuits to crumbs, either in a
food processor or by putting in a strong
plastic bag and bashing with a rolling pin.
