Key lime pie

Name: Key lime pie
Total time: 3 h 45 min
Yield: 8 slices
Ingredients: 150 g digestive biscuits or speculoos; 70 g melted butter; 4 egg yolks; 1 tin sweetened condensed milk (397 g); 120 ml fresh lime juice (from 12–20 small limes); 1 tablespoon grated lime zest; 200 ml whipping cream, to serve

Updated on 10 October 2026

Makes: 8 slices
Time: 45 min + 3 hrs chilling
From: Lime

Ingredients

150 g digestive biscuits or speculoos
70 g melted butter
4 egg yolks
1 tin sweetened condensed milk (397 g)
120 ml fresh lime juice (from 12–20 small limes)
1 tablespoon grated lime zest
200 ml whipping cream, to serve

Method

Preheat the oven to 180 °C. Crush the biscuits finely, mix them with the melted butter and press the mixture firmly over the base and up the side of a 22 cm tart tin. Bake for 10 minutes and leave to cool. Turn the oven down to 170 °C.
Whisk the egg yolks with the zest for 2 minutes until pale. Whisk in the condensed milk, then the lime juice: the filling thickens straight away.
Pour the filling into the case and bake for 15 minutes, until the edge has set and the centre still wobbles slightly.
Leave to cool on a rack, then chill the pie for at least 3 hours. Serve with lightly whipped cream.

Storing: Covered, 3 days in the fridge.