The name comes from the traditional use of Key limes in this dish. Key limes are grown in Florida on thorny trees and the skins are yellow rather than green. I'm using green limes today as I can't get any Key limes. We've had this dish lots of times before but it had to be chosen for Florida as it's so popular there.
Ingredients:
1 can condensed milk
300g digestive biscuits
150g butter, melted
4 egg yolks
4 limes, zested and juiced
whipped cream to serve
Weigh out your biscuits and then use whatever method you find easiest to reduce them to crumbs. I find the easiest way is to ask my son Valindor to crush them in a jug with a rolling pin.
When they're as finely crumbed as you can get them, add the melted butter and stir well. Pour into a pie dish and spread evenly on the bottom and sides. Bake in the oven at 150 C for 10 minutes.
Zest and juice the limes ready to go in the filling.
Put the egg yolks, condensed milk, zest and juice of the limes in a bowl.
Whisk it well to combine everything until it's smooth.
Pour into the biscuit crust and put back in the oven for 15 more minutes.
Let cool and then put in the fridge for a few hours. Serve with whipped cream.
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