Key Lime Pie
For the base:
300 g gluten free biscuits, eg. Digestives, crushed
150 g butter
For the filling:
1 x 397g tin sweetened condensed milk
finely grated zest and juice of 3 limes
6 egg yolks
1 teaspoon vanilla
For the topping:
3 egg whites
150 ml suger
Heat the oven to 150C. Whizz the biscuits to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin). Mix with the melted butter and press into the base and up the sides of a 22-24 cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
Heat the oven to 175C. Put the egg yolks in a large bowl and whisk for a minute with electric beaters. Add the condensed milk and vanilla and whisk for a few minutes then add the zest and juice and whisk again for a few minutes. Pour the filling into the cooled base then put back in the oven for 15 minutes.
Heat the oven to 250C. Put 3 egg whites in a large glass or metal, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie. Bake in preheated oven for a few minutes or until meringue is golden brown. Remove and cool.
When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.