This is a standard recipe that is in most cookbooks, I add lime zest for added tang and because I can't get graham crackers in Ireland I use a pack of Lincoln biscuits. Easy peasy and done in no time. It's much better chilled, so bake the night before if you can!
- 1 pack lincoln biscuits (shortbread will work too)
- 3-4 tbsp melted butter
- 1 can sweetened condensed milk
- 4 egg yolks
- 1/2 cup (4 fl. oz.) fresh squeezed lime juice
- zest of two limes
- Whipped cream to garnish
- Lime wedges, to garnish
Use a food processor to blitz the biscuits into crumbs (a bag and rolling pin will also work). Add the melted butter and press into a pie dish. Bake for 15 minutes.
Lightly beat the egg yolks and add the condensed milk, lime juice and lime zest. Whisk until combined, it will thicken.
When crust is done, allow to cool for a minute or two and pour in the filling. Bake for fifteen minutes. Remove and allow to come to room temperature. It will get more solid as it cools. Refrigerate for 6-8 hours or overnight.
Whip cream and spread on top, garnish with lime wedges and additional lime zest if wanted.