Key Lime Pie an Adaptation of Delia Smith's Recipe

READY IN: 52mins
SERVES: 8-10
YIELD: 1 pie


  • For the base
  • 95
  • 175
    g digestive biscuits
  • For the filling
  • 1
    tablespoon grated lime zest (zest 3 limes)
  • 150
    ml lime juice (juice 4-5 large limes)
  • 3
    egg yolks
  • 400
    g condensed milk
  • To finish top with meringue mixture
  • 3
    egg whites
  • 6
    tablespoons sugar


  • Pre-heat the oven to gas mark 4, 350 degrees Farenheit, 180 degrees Celsius.
  • Traditional Key lime pie has always had a crumb crust, begin by placing the butter in a pan over the lowest heat to melt, then crush the digestive biscuits. The easiest way to do this is to lay them out flat in a polythene bag and crush them with a rolling pin, rolling over using a lot of pressure. Now empty the contents of the bag into a bowl and mix in the melted butter. Next place the butter-crumb mixture in the flan tin and, using your hands, press it down evenly and firmly all over the base and up the sides of the tin. Then place it on the baking sheet and bake on the centre shelf of the oven for 10-12 minutes, or until crisp and golden brown.
  • While that's happening, place the egg yolks and lime zest in a bowl and, using an electric hand mixer, whisk them for about 2 minutes, or until the egg has thickened, then add the condensed milk and whisk for another 4 minutes. Finally, add the lime juice and give it another quick whisk, then pour the whole lot on to the baked crust and return it to the oven for another 20 minutes. Ten minutes in, add the meringue mixture. Now remove it from the oven and, when it's completely cold and chill until needed. Serve.
  • _This recipe is adapted from How to Cook Book Two._.