Issue link: https://nest.uberflip.com/i/960417
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.