For the base:
200g Digestive biscuits
50g Butter, melted
- Grease a 23cm Springform tin and line it with crushed digestive biscuits mixed with the melted butter. Bring the crust up the side of the tin.
- Pop into the fridge so the base sets.
For the filling:
8 egg yolks
2 x 397g condensed milk cans
5 Limes, juice and rind
- Preheat your oven to 150'C
- Mix all your ingrediants together until well combined.
- Once your mixture is whisked together, pour into your tin and bake in the oven for 20-30 minutes. The filling should be firm to touch but still wobbly.
- Leave to cool completely and then cover and place in the fridge over night.
When ready to serve, serve with a blob of whipping cream and decorated with some lime rind.
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