- 2 x 200 g packets digestive biscuits
- 2 T brown sugar
- 80 g butter, melted
- 1½ cans sweetened condensed milk
- 3 limes, zested and juiced
- 5 free-range egg yolks
- 1 cup cream
- 2 T caster sugar
1. Preheat the oven to 180°C. Grease a 23 cm round pie dish. Blend the digestive biscuits and brown sugar together until fine. Add the butter and mix using a spatula so the crumbs are coated in butter.
2. Place into the pie dish, pressing down lightly with the back of a spoon so the crust is the same thickness all the way round. Press up the sides to create a rim for the pie. Bake for 10 minutes, then remove from the oven and set aside.
3. Whisk together the condensed milk, lime juice and egg yolks. Pour into the crust and level out, then bake for a further 18–20 minutes. The pie should be set but a bit jiggly when you move it. Allow to cool, then chill overnight.
4. Just before serving, whip the cream and caster sugar until thick. Place on top of the pie and garnish with lemon zest.
Cook's note: This is my sister’s favourite and I now make it for every Eid. It’s quite tart – you can use lemon or lime juice, whatever’s available.
Photographs: Sadiqah Assur-Ismail
Production: Jacqueline Burgess