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45Bake Time

Key lime pie

2 Reviews

About the bake

This zesty key lime pie was featured in the second series of Baking Mad with Eric Lanlard on Channel 4.

45Bake Time


  1. Step 1:

    Preheat the oven to 180°C (160°C fan, gas mark 4).

  2. Step 2:

    To make the  pie crust, mix the biscuit crumbs with the melted butter into a bowl by hand and press into a buttered deep 25cm/10" loose bottomed, preferably fluted, tart tin. If you don't have one of the latter, use a spring form tin of the same size and just press the crumbs two-thirds of the way up the side.

  3. Step 3:

    Bake in the preheated oven for 10-15 minutes. Remove from the oven and cool.

  4. Step 4:

    For the filling, beat the egg yolks in a bowl until light and fluffy, then beat in the condensed milk and lime zest and juice.

  5. Step 5:

    In another bowl, whisk the eggs whites and caster sugar until firm, and then gently fold into the lime mixture, using a large metal spoon.

  6. Step 6:

    Completely fill the biscuit base with the lime mixture and bake in the preheated oven, at the same temperature for 20-25 minutes until set and slightly browned around the edges. Leave to cool. Don't worry if the filling sinks slightly.

  7. Step 7:

    Loosen the edges of the tart, remove the tin and transfer to a serving plate. Dust the top with icing sugar then decorate with lemon slices and fresh mint leaves.


  • For the pie crust

    • 350g Digestive biscuits (crushed into crumbs)
    • 125g Butter (unsalted) (plus extra for greasing)
  • For the filling

    • 4 Egg yolk(s) (free range) (seperated)
    • 4 Egg white(s) (free range)
    • 400ml Condensed milk (full fat)
    • 4 Lime(s) (finely grated zest and juice of)
    • 50g Billington's Unrefined Golden Caster Sugar
  • For the decoration

    •  Icing sugar (to dust)
    • 1 Lemon(s) (thinly sliced)
    •  Mint leaves (fresh)

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