Richard Burr's Key lime pie recipe

1. 1

   Preheat the oven to 170C/fan 150C/gas mark 3 1/2.

2. 2

   For the base, melt the butter in a saucepan.

3. 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. 4

   For the filling, beat the yolks in a bowl with an electric whisk until smooth and glossy.

5. 5

   Beat in the condensed milk, lime zest and juice until smooth and well combined.

6. 6

   Pour the mixture over the base.

7. 7

   Clean the mixer beaters thoroughly.

8. 8

   Beat the egg whites and caster sugar together until stiff peaks form.

9. 9

   Gently load the meringue into a large piping bag fitted with a large star-tipped nozzle.

10. 10

    Pipe it over the lime mixture.

11. 11

    Bake for 1520 minutes, or until the meringue begins to take colour.

12. 12

    8.

13. 13

    Take out and cool completely before eating.

14. 14

    If you have any limes left, grate some zest on to the top to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.