Ingredients for the Shortcrust Pastry:
• 220g plain flour
• 115g butter cut into small cubes
• Pinch of salt
• 50g icing sugar
• 2 egg yolks
• 2tbsp ice cold water
Add flour, butter, salt and icing sugar to a mixing bowl and rub together until mixture resembles breadcrumbs. Add eggs and water and work together to form a pliable dough. Wrap in cling film and rest in the fridge for 30 mins. Preheat oven to 180/160 fan assisted/ Gas Mark 4. Roll out dough to line a 9inch tart tin and trim the excess. Poke a few holes in the base with a fork then cover with greaseproof paper and place baking beads/rice/beans on top. Bake for 15 mins then remove beans and paper and bake for a further 5 minutes.
Ingredients for the filling:
• 1 x 397g tin of condensed milk
• 3 medium egg yolks
• Finely grated zest and juice of 4 limes
Place 3 egg yolks in an electric mixing bowl and beat on high for 1 minute. Add condensed milk and beat for 3 minutes. Add juice and zest and whisk for 1 minute. Add filling to cooled pastry case and bake at 160 for 15 minutes. Cool and chill for 3 hours then serve with fresh cream, ice cream or fruit coulis. Toasted coconut also works well with the pie.