Lime Meringue Pie

Serves: to serve 4

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Ready In: 40 mins

FOR THE BASE

6 oz - digestive biscuits (sweet-meal like Graham crackers)

3 oz - butter

2 oz - caster (superfine) sugar

FOR THE FILLING

3 large - free-range eggs

2 - limes

frac12; cup - lime juice

7½ fl oz - condensed milk (or sweetened evaporated milk)

3 oz - caster (superfine) sugar

½ teaspoon - vanilla extract

pinch - salt

½ teaspoon - cream of tartar

Finely crush the biscuits either by placing them in a plastic bag and rolling hard with a rolling pin, or pulse several times in a food processor. Place the biscuit crumbs into a mixing bowl. Melt the butter in a small pan (or in the microwave) and pour over the biscuit crumbs. Add the sugar, then mix well to combine.
Evenly spread the biscuit mixture in the base and up the sides of a 9" (23cm) round loose base cake tin (a Springform cake tin is ideal).
For the filling, separate the eggs and whisk the egg yolks in a bowl until pale and fluffy. Finely grate (shred) the zest off the limes and, in a separate bowl, whisk together the lime zest, lime juice and condensed milk until smooth and creamy. Add this to the egg yolks, stir well to combine, and pour the mixture into the pie case on top of the biscuit base.
In a clean bowl, whisk the egg whites until soft peaks form when the whisk is removed. Gradually fold in the sugar, vanilla extract, salt and cream of tartar, then whisk again until stiff peaks form. Spoon the stiff meringue mixture over the filling in the pie case, using a fork to shape the meringue into decorative peaks.
Bake the pie in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 15-20 minutes, or until the meringue is golden-brown. Remove from the oven and allow to cool. Place into the fridge to chill completely before serving.
To serve, cut slices of the Lime Meringue Pie and serve with a scattering of blueberries and a few spoonfuls of whipped cream.