This is based loosely on a key lime pie and yet again comes from my Nigella Lawson cook book. Light, fluffy, sweet and tangy it is a simple yet incredibly impressive dessert.
1 packet of butternut snap biscuits or plain digestive biscuits
1/4 cup unsalted butter
juice and zest of 4 limes
1 can of sweetened condensed milk
300ml thickened cream
Blitz biscuits in a food processor, melt butter in the microwave, pour into the food processor and blitz again to form buttery crumbs. Grease a 20cm springform tin and press biscuit mix onto the base and a little up the sides. Chill in the fridge while you make the filling. Either in the bowl of a mixmaster or in a large bowl with electric beaters whisk the cream, sweetened condensed milk and lime zest and juice until thick and creamy. Pour the filling over the base and put in the fridge for at least an hour or overnight.
It really is as easy as it sounds. In fact zesting the lime is the hardest part! With my mixmaster it took about 3 or 4 minutes for the filling to thicken then overnight in the fridge and it was done. Although in the pictures it isn’t very pretty I hope you trust that the flavour is there even if the first slice cut does look like it has been left out for too long.
Nigella describes this as a light limey cheesecake, I am hesitant to call it that because there is no cream cheese in it, however as a cheesecake lover on a hot night I would quite happily have this instead of a dense rich cheesecake. If you wanted to make this a little more special you could top it with candied lime zest or make some other kind of lime topping like a lime and mint sugar. For us plain was just fine for weeknight desserts but if it was for a dinner party or something similar I would pretty it up mainly because Daniel’s first comment of the finished tart was that it looks like it was made in a dirty bowl, because of all the green zest throughout the mix.
Because this is so easy there is no tricky parts, unless you don’t have a microplane to zest the limes, it could be very frustrating trying to do it with a normal grater. All up this cost me about $8.50 to make which is pretty good for such a tasty dessert. I try to buy things like the biscuits when they are 2 for $4 etc as it is handy to have a stash of them in the cupboard. Limes can also be expensive, up to about $17 a kilo here in Canberra, look out for a cheap bag at the supermarket if you want to make this, I got a bag of 5 for $2 this week, which was one of the deciding factors of making this. If you were desperate you could probably use orange, it would be beautiful but you would need a lot less juice, maybe one orange.
I have a couple of posts to share with you this week so keep your eyes peeled for Chicken Satay Pies, Apricot and White Chocolate Muesli Bars and an update for Chapter 2 of cake decorating. Have a lovely week everyone.