Key Lime Pie

Isabella says...
“This is one of my favorite recipes. It took a few times to get it right.
I use malt biscuits instead of wheat meal.”
This is not traditional key lime pie because it has the meringue on top...a bit like a lemon meringue pie.


Our picture is not as pretty as the one from the recipe below...but its really yum! It's also great the next day after being in the fridge.

200g wheatmeal biscuits
1/4 cup ground almonds
100g butter, melted
4 eggs, separated
395g can condensed milk
Finely grated rind and juice of 4 limes
4 tablespoons Chelsea Caster Sugar

Step 1: Preheat oven to 170°C. Line base of a 20cm springform tin with baking paper.
Step 2: Process biscuits until fine crumbs. Add almonds and melted butter, process until combined. Press mixture firmly into the base and 3cm up sides of tin. Refrigerate.
Step 3: Separate egg yolks, and whisk with sweetened condensed milk.  Stir in lime juice.  Pour into biscuit base and bake for 5 minutes. 
Step 4: Whisk egg whites until soft peaks form.  Sprinkle in sugar and whisk until peaks are glossy.   Pipe onto into milky mixture.  
Step 4: Bake for 40-45 mins or until set. Cool. Serve with extra lime slices.