Lime Slice
This lime slice is something thats so easy to make and even easier to eat , so if you’re into a tart and creamy dessert, i bet you’re going to love this.
Using condensed milk and loads of fresh limes means its cost effective too!
I guess traditionally this is made with key limes , and if it were it would taste a little differently
The key lime is a citrus hybrid native to Southeast Asia, usually picked when its green and is more tart and bitter than a traditional lime.
To be honest, as far as i’m aware, i’ve never tasted key lime, but i can also say that this slice doesn’t need to use them. Its perfectly tart enough using standard bought from the local shop limes.
Let me know what you think?
Go on, give it a go and enjoy your sweet life!
What You Need
Top Layer
8 Limes - zest & juice
8 egg yolks
2 x 14oz tins condensed milk
Base
250 g crushed digestive biscuits
55 g castor sugar
80 g butter - melted
Topping
1 carton double cream
1 tablespoon icing sugar
lime zest
Give the zest and egg yolks a good mix.
How It’s Done
In a large bowl, whisk together the egg yolks and the lime zest until a little lighter and the yolks take on a pale green tinge .
By hand, beat in the condensed milk and the lime juice until fully incorporated.
Set aside at room temperature until the mixture begins to thicken.
Heat oven to 180c.
While the mixture is thickening, mix the crushed biscuits and the melted butter together until all the biscuits crumbs are coated in the butter and moist.
Place the mixture into a loose bottomed tin. Press down firmly.
Put the tin into the oven and cook for 10-15 mins until the edges are a light gold colour.
Let the base cool completely in the tin.
Once the base is cool, pour in the lime and condensed milk mixture and smooth the top until flat.
Place back into the oven at 180c for 15-20 minutes . When ready to come out of the oven, the middle should be slightly wobbly with the edges a little firmer .
Once cooked, take out of the oven and cool for about 15 minutes then place in the fridge for no less than 1 hour - until set and completely cold .
Once chilled , run a sharp knife around the edge of the tin to loosen the edges and place onto a serving plate.
Add the icing sugar to the double cream and whip until firm peaks.
Decorate the top of your pie with the cream and just before serving, sprinkle a little of the lime zest over the top .
Serve chilled
Tip Box
Loose bottomed tin - I’ve used a rectangular tin, but a round 8-9 inch loose bottomed tin is great.
Digestive biscuits - I’ve used ginger biscuits with this recipe before. It gives the Lime Slice a little bit of a kick. Try it with crushed bourbons too.
To crush the biscuits, i use a food processor to get a fine crush . If you don’t have a food processor, put the biscuits into a plastic food bag, seal the top after getting all the air out. Using a rolling pin, smash them until they are the consistency of fine breadcrumbs.
Ovens - All ovens and their heat varies depending in how old the oven is. This is why i give estimates on cooking times , so adjust the cooking time accordingly.
Lime zest - if you’re not serving the pie straight away , don’t put the zest onto the top . Add the zest on the top just before serving. The lime zest will curdle the cream if left on for too long.
Lots of zest and creamy too
