300g Digestive Biscuits
80g Unsalted Butter
3 Egg Yokes
1 Tin Condensed Milk (397g)
300ml cream Whipped
Pre heat oven 160c.
In a food processor blitz the biscuits until they resemble breadcrumbs, melt the butter and add to the biscuits, mix through, pop the mixture into a 22cm tart tin, press down until it’s an even thickness across the bottom and up the sides.
Put the egg yolks into a bowl a whisk for about a minute, whisk in the condensed milk, whisk in the juice and zest of the lemon and limes.
Place into the oven for about 15 minutes, allow to cool down and refrigerate for 3-4 hours.
To serve remove pie from the tin, either put the cream all over the pie or dollop onto individual slices.
You can keep the egg whites and make meringues or make a lemon meringue pie!