Ingredients
8 total- 125g M&S Remarksable Value Unsalted Butter
- 1 tbsp soft brown sugar
- 300g digestive biscuits
- 397g tin condensed milk
- 8 M&S Organic Medium Free-Range Eggs, whites and yolks separated
- 8 limes
- 300g caster sugar
- 2 tbsp M&S Remarksable Value Granulated Sugar
Method
10 stepsStep 1
Heat the oven to 180°C/160°C fan/gas 4. Melt the butter in a small pan over a low heat with the soft brown sugar. Blitz the digestive biscuits in a food processor to fine crumbs, or place them in a bag and bash with a rolling pin. Mix the biscuit crumbs with the melted butter mixture, then press firmly into the base and sides of a non-stick fluted 23cm tart tin.
Step 2
Place the tin on a baking tray lined with baking paper and bake for 8–10 mins until lightly golden and just crisp at the edges. Remove from the oven and leave to cool slightly.
Step 3
While the base cooks, whisk the condensed milk, 4 egg yolks with the juice and zest of 6 limes in a large bowl until smooth. Save the egg whites for your meringue topping.
Step 4
Spoon the lime filling into the warm base. Reduce the oven temperature to 160°C/140°C fan/gas 3 and bake for 18–20 mins until just set, with a slight wobble in the centre. Remove from the oven and leave to cool completely.
Step 5
To make the candied lime, peel the zest from the remaining 2 limes using a vegetable peeler, then slice into fine strips. Tip 100g caster sugar, 100ml water and the juice of 1 zested lime into a small pan and heat gently until the sugar dissolves. Add the zest strips and simmer for 10 mins until translucent. Drain and leave to cool on a sheet of baking paper.
Step 6
For the Italian meringue, whisk the 4 egg whites in a stand mixer or large bowl until soft peaks form. Heat the remaining 200g caster sugar and 4 tbsp water in a small pan over a medium heat until dissolved.
Step 7
Increase the heat and boil the sugar syrup until it reaches 119°C on a sugar thermometer. With the mixer running, carefully pour the hot syrup in a slow, steady stream into the egg whites. Continue whisking for about 5 mins or until the meringue is thick, stiff, glossy and cooled down. Spoon the mixture into a piping bag fitted with a star nozzle.
Step 8
Toss the cooled lime zest strips in the granulated sugar.
Step 9
Remove the pie from its tin and transfer it to a wire oven rack. Turn your grill to medium-high. Pipe swirls of meringue around the edge of the pie and pop under the grill for 1–2 mins to lightly torch the meringue.
Step 10
Carefully transfer the pie to a serving plate and finish by scattering the sweet-sharp candied lime zest over the top.