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Make the base: Heat the oven to 180C (160C fan, Gas 4). Mix the biscuit crumbs with the melted butter until everything is coated. Press firmly into a 23cm loose-bottomed tart tin, pushing it up the sides. Bake 10 minutes until golden. Brush the hot base immediately with the beaten egg white. Let it cool.
Make the filling: Drop the oven to 150C (130C fan, Gas 2). Whisk the egg yolks and condensed milk together until smooth and thick. Add the lime zest, lime juice and salt. Whisk gently until combined, don’t overwork it.
Bake gently: Pour the filling into the cooled base. Bake 15 minutes only. The filling should still have a slight wobble in the centre. It firms up completely as it chills.
Chill: Cool on a wire rack, then refrigerate at least 6 hours, overnight is better. The filling sets as it chills and the flavour deepens.
Top and serve: Whip the cream with the icing sugar to soft peaks, not stiff. Spoon or pipe over the pie, scatter with lime zest.