Key Lime Pie
Graham crackers (or digestive biscuits) crush fine, mix with melted butter and sugar, press into a 23 cm pie tin. Bakes for 10 minutes till set. Filling: 4 egg yolks whisk with sweetened condensed milk for 3 minutes till pale and thick. Lime juice (lots, about 150 ml) and zest whisk in. The lime acid begins setting the filling immediately. Pour into the crust; bake for 15 minutes till the filling has just-set with a tiny wobble. Chills for 4 hours. Whipped cream tops at service.
Desserts