Ingredients

1 24cm/9″ cooked sweet pastry case – I used my vanilla seeded one

6 extra large egg yolks

1 14oz/400g sweetened condensed milk

2 tbl grated key lime zest

200g lime juice (see tip on squeezing as much as possible)

(6 egg white meringue for decoration)

Preheat oven to 175°C/350°F

Method

Make and bake your favourite sweet pastry case- set aside to cool. I used – 28cm/11″ tin and this left me some room to decorate with meringue. If you use a 9″ it will fill to top. As with any tart like where the liquid filling goes to the top, don't attempt to fill it and them transfer to oven! Place partly filled tart on oven shelf and pour into pastry case until full. There will be shrinkage so don't be afraid to go to top.

Insert TM whisk and beat the egg yolks (room temperature) sp4

Add condensed milk, lime juice and zest.

I prefer a tart flavour but if you like things sweeter, add 50g sugar to the egg yolks.

Pour into cooled pastry case and bake for 10 minutes.

Decorate simply with beaten double (heavy) cream or as I did with mini meringues and caramelised lime slices.