Sort ingredients
architectof96
QR Code
Listen
Pdf
For the base: Mix digestive biscuits and melted butter until it holds together when pressed. Press firmly into a 22cm round pan with a removable bottom. Bake at 180°C for 15 minutes.
For the filling: Mix condensed milk, fresh lime juice, lime zest, and evaporated cream or fresh cream until smooth and creamy. Pour over the baked base.
For the Swiss meringue: Gently heat sugar and egg whites over low heat until the sugar dissolves. Transfer to a mixer and beat until thick, glossy, and cooled.
Spread the meringue over the pie filling.
Place the pie under the grill until the meringue is golden, watching closely.
Garnish with lime zest.
Refrigerate for at least 2 hours before serving.