Biscuity Lime Pie

Well the weather outside may be cold and dull but this Biscuity Lime Pie will certainly add some zing to your life! It has no less than the zest and juice of 4 limes and a lemon. This is a lovely idea for an easy to make dessert.
The case is made by blitzing ginger nut biscuits and then combining them with some melted butter. This mixture was then pressed into a fluted 10 x 34cm rectangular tin which makes this pie look really pretty and it definitely adds to the appeal. The case was baked on it's own for 15 minutes.
The zingy filling was made using sweetened condensed milk, sugar, egg yolks, the zests and juices from the limes and lemons. It's really hard to describe the result, it tastes quite like lime meringue pie filling but slightly more mousse like! Once the filling is added, it goes back in the oven for a further 20 minutes.
You only need a small slice of this pie, it's very sweet and citrusy but it's guaranteed to tingle your taste buds. It was alittle bit too much for me. If the citrus is a bit too overpowering, you could always reduce the number of limes to 2 or 3. So for a little slice of sunshine on a plate, give this Biscuity Lime Pie a go! :-)
I'm entering my pie into this month's Tea Time Treats as the theme is Citrus. Tea Time Treats is hosted by Karen at Lavender and Lovage and Kate at What Kate Baked. Karen is hosting this month and you can find out more by visiting her blog.

300g ginger nut biscuits (I had a 250g pack of gingernuts so I made it up to 300g with digestives)
100g butter
3 egg yolks
50g golden caster sugar
4 limes, zest and juice (this is extremely citrusy, if you prefer you could reduce the limes to 3)
1 lime to garnish if required
1 lemon, zest and juice
397g can condensed milk

Preheat the oven to 180c/160c fan/gas 4. Put the biscuits into a food processor and blitz so you end up with crumbs. If you don't particularly like gingernuts you could make this recipe with digestives. Melt the butter in a saucepan or in the microwave and then pour over the biscuit crumbs. Pulse the mixture until it is combined.

This recipe calls for a 10 x 34cm fluted rectangular tart tin which gives a really professional finish to this pie. Tip the biscuit and butter mix into the tin and press it into the base and up the sides. I ended up pressing it in initially with my fingers and then used the back of a spoon. Bake for 15 minutes until nice and crisp.

Next make the filling by beating the eggs, sugar and lemon and lime zests together in a bowl using an electric whisk. They should double in size. At this point mix in the condensed milk and then add the citrus juices.

Pour the filling into the baked case and then put back in the oven for another 20 minutes. When ready the filling should be just set and there should  be a little bit of a wobble in the middle. Place on the side to cool and set completely before removing from the tin. This needs to be done very carefully as the biscuits are quite crumbly. Chill until ready to serve. Slice to serve and to add aesthetic appeal, top with thin slices of lime.

* Adapted from the BBC GoodFood website