Lime pie

Let me tell you something. If you're looking for a fresh, delicious and easy tart. This is it!

I love citrus flavors. And one of my all time favorite pies is the classic lemon meringue pie. But there's one pie I was looking forward to make, the famous key lime pie. But here, in my hometown it's hard, if not impossible, to find Key limes (as we all know are smaller and more bitter than the regular limes) I decided to go ahead with the recipe and I just added the zest of the limes (which enhanced the flavor 100%) 

I hope you'll like it as much as I do!

You will need (for a 20 cm springform tin)

1 can condensed milk (340 ml)
3  M egg yolks
240 ml fresh lime juice
zest of 3 limes (grated)
200 grams oat cookies (Digestive)
75 grams butter

Method:

• First make the crust. Place the cookies in a food processor and process until very fine. Add melted butter and pulse until it becomes sticky and all together.
• Spread this "paste" on a non-stick spring form tin. Press until the base is evenly leveled. 
• Put it in the refrigerator at least 3 hours or overnight.
• Now the batter: In a bowl stir in the condensed milk, lime juice and mix well. 
• Whisk the egg yolks in a different bowl and add the to the mixture. Whisk until is perfectly mixed.
• Now add the lime zest and mix (reserve some to decorate)
• Take the springform tin out of  the refrigerator. Preheat the oven to 180ºC.
• Pour the mixture into the tin.
• Bake for just 10 minutes (only to set the batter) You can also put it in the refrigerator until set (but I prefer to "bake" it to prevent from egg "problems")
• Once is set (it could be from 10- 15 min) take it out of the oven and let it cool down before take it off of the tin.
• Put the tart in the refrigerator. One hour before eating take it out of the fridge.
• Decorate it with whipping cream (as it is the real one. But cream is not my "cup of tea"...) or just sprinkle the grated lime.

I hope you'll like it! As you can see there's no mess here!!

Happy baking!!

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