Biscuity lime pie

• pack ginger nut biscuit300g g
• butter↗100g g

  melted

• egg yolks↗3
• golden caster sugar↗50g g
• lime↗zest and juice 4

  zest and juice 4, plus thin lime slices (optional) to serve

• lemon↗zest juice 1

  zest juice 1

• sweetened condensed milk↗397g g

Step-by-step instructions

1. 1

   Heat oven to 180C/fan 160C/gas 4. Tip the biscuits into a food processor and blitz to crumbs. Add the butter and pulse to combine. Tip the mix into a fluted rectangular tart tin, about 10 x 34cm (or 20cm round tin) and press into the base and up the sides right to the edge. Bake for 15 mins until crisp.

2. 2

   While the base is baking, tip the egg yolks, sugar, and lime and lemon zests into a bowl and beat with an electric whisk until doubled in volume. Pour in the condensed milk, beat until combined, then add the citrus juices.

3. 3

   Pour the mix into the tart case and bake for 20 mins until just set with a slight wobble in the centre. Leave to set completely, then remove from the tin, cool and chill. Serve in slices topped with thin lime slices, if you like.