Ok, so I’ve not baked in ages (due to having not been shopping due to the demands of a GP placement) and decided to celebrate the delivery of the parent-funded food shop with a Key Lime Pie. The original plan was a lime cheesecake until I realised I only had cheddar or mozzarella, but in the dark depths of revision, my housemates seemed all too happy to eat anything that was homemade and beautiful.
300g pack of hobnobs (or digestives)
1 tin (400ml) condensed milk
3 egg yolks
juice & zest of 4 limes (or a mix of lemons & limes if, like me, you don’t quite have enough) – save a bit for the topping
300ml double cream
a sprinkling of icing sugar
Preheat the oven to 160* (140* fan oven). Start by lining the bottom and sides of a 20-22cm cake tin with baking paper (I can’t live without baking paper). I used some butter to stick it to the tin and it worked surprisingly well. If you take time to do this properly and neatly, it saves a whole load of trouble later on. Bash up the hobnobs into small crumbs. (Try not to eat any, tempting as they may be!) Melt the butter slowly on a low heat before mixing into the hobnobs. Mix it up really well before pressing into the lined tin. Cover the bottom and a couple of centimetres up the side with the hobnob mixture and make sure there are no holes or weak bits. Bake in the oven for 10 minutes and allow it to cool.
Meanwhile gently whisk the egg yolks before adding the condensed milk and whisk some more. Add the lime juice and zest and whisk it just a little bit more (who needs to go to the gym when you burn so many calories whisking?).
Pour into the cooled base and bake again for 15 minutes. Allow to cool for a few hours in the fridge.
At this point, the plan was to whip up the cream with a bit of icing sugar and dollop it on top with a bit more lime zest. However I had the three egg whites lying around and if I had a bit more time on my hands, I would be tempted to make a quick meringue. Due to our impatience to get stuck in, I went for plan A.