Key Lime Pie

Though this is traditionally made with a crumb crust I like it with a pastry one. I have to admit to buying my pastry these days as it comes ready rolled as well ( cheat - well yes but a good one).

Ingredients

One pack of ready rolled shortcrust pastry
The grated zest of 3 limes
The juice of 4-5 limes, about 150ml
3 large egg yolks (save the whites for meringues)
1 tin condensed milk

Preheat the oven to 180C 350F. Line an 8 inch loose bottomed flan tin, a deep one is needed to take all the filing, with the pastry. Put a ring of foil or greaseproof paper in the base and fill with baking beans. Bake in the oven for 15 minutes, remove form the oven and take out the foil and the beans and the return for another 5 minutes then remove and leave to cool slightly.

While the pastry is baking make the filling by putting the egg yolks and the lime zest in a bowl and mixing with an electric hand whisk for a few minutes, it will start to thicken. Add the condensed milk and whisk for a further 4 minutes then add the lime juice. The mixture will thicken readily when this is done.

Put all the mix in the pastry case and bake for about 20 minutes. It should feel firm in the middle. Leave to cool completely,cover with foil or cling film before popping in the fridge. Serve with cream or creme fraiche.