This is basically a key lime pie but instead of using strictly limes I use whatever random citrus I have laying around the house. This time I had a quarter grapefruit, 1 lemon and 3 limes. That’s probably the best part about this recipe because almost everyone has a few lemons or limes sitting around. My only suggestion would be if you use mainly oranges to add a bit of lemon to keep it from going too sweet.
Makes 1 35 cm x 11 cm x 3 cm high tart pan *tart pans have separate bottoms so that you can easily pop the edges offend serve as is, be sure to use one else you’ll have a bit of trouble getting it out of the pan!
- 200g graham crackers or digestive biscuits
- 100g salted butter, melted
- 3 tbsp honey
- 1 tsp salt
- 1 395g (14oz) can sweetened condensed milk
- 4 egg yolks
- 80ml (2/3 cup) fresh citrus juice
- 2 tbsp of fresh citrus zest
- 300ml (1 1/4 cups) heavy cream
- Preheat your oven to 180ºC (350ºF).
- Add your biscuits into a food processor and blitz until finely ground.
- Add in your honey, salt and melted butter. Blitz for 20 seconds to incorporate.
- Lightly butter your tart pan and pour in your crust. Spread evenly over the pan, pressing down firmly into the bottom and up the sides.
- Bake in the center of the oven for 15 minutes or until golden on the edges. *I like to put my tart pan on a large baking sheet so there is no risk of me popping the bottom out when transferring the tart pan.
- Remove from oven and let cool completely.
- In a medium bowl combine your sweetened condensed milk, egg yolks, citrus juice and zest. Mix until just combined.
- Pour mixture into your cooled crust and bake in the center of the oven for 14 minutes.
- Allow it to cool for 30 minutes at room temperature then continue cooling in the fridge for at least 2 hours or overnight.
- Serve with freshly whipped cream and citrus zest.