Gingernuts 300g
Butter 100g, melted
Condensed milk 397g tin
Eggs 3 yolks
Limes 4, juice and zested
Egg whites 3
Golden caster sugar 165g
1. Heat the oven to gas mark 3. Whizz the biscuits to crumbs in a food processor.
2. Mix the biscuits with the melted butter and press into the base and up the sides of a 22cm shallow tart tin. Bake in the oven for 10mins then cool.
3. Put the egg yolks in a large bowl and whisk for a minute with electric beaters. Add the condensed milk and whisk for 3 mins then add the zest and juice and whisk again for another 3 mins. Pour the filling into the cooled base then put back in the oven for 15 mins. Cool then chill.
4. Whisk the egg whites in a large bowl to firm peaks, then whick in the sugar, a little at a time, until the meringue is thick and glossy. Pile into the middle of the pie then lightly brown the meringue with a blow torch to give a pale golden highlight on the peaks.
Nutrition per serving:
530kcals, protein 8.3g, carbs 74g, fat 22.2g, sat fat 12.5g, fibre 0.5g, salt 0.7g
(Olive Magazine - March 2013)
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