Richard Burr's Key lime pie recipe

• 175 g (6.2oz) ginger biscuits
• 75 g (2.6oz) unsalted butter
• 3 large egg yolks
• 400 ml (14.1fl oz) condensed milk
• 4 limes, finely grated zest and juice, plus extra zest to serve
• 3 large egg whites
• 75 g (2.6oz) caster sugar

1. Preheat the oven to 170C/fan 150C/gas mark 3 1/2.
2. For the base, melt the butter in a saucepan.
3. Blitz the biscuits in a food processor (or put in a freezer bag and smash with a rolling pin) and mix into the butter well, then press into a 23cm loose-bottomed tart tin.
4. For the filling, beat the yolks in a bowl with an electric whisk until smooth and glossy.
5. Beat in the condensed milk, lime zest and juice until smooth and well combined.
6. Pour the mixture over the base.
7. Clean the mixer beaters thoroughly.
8. Beat the egg whites and caster sugar together until stiff peaks form.
9. Gently load the meringue into a large piping bag fitted with a large star-tipped nozzle.
10. Pipe it over the lime mixture.
11. Bake for 1520 minutes, or until the meringue begins to take colour.
12. 8.
13. Take out and cool completely before eating.
14. If you have any limes left, grate some zest on to the top to serve.

butter, egg yolks, condensed milk, egg whites, caster sugar

Taken from www.lovefood.com/guide/recipes/47730/richard-burrs-key-lime-pie-recipe (may not work)