Key lime pie

Makes 12
45 minutes


Pastry base

  • 100g of unsalted butter, cold and cubed
  • 200g of plain flour
  • 1 egg, beaten
  • 1 tbsp of lime juice

To grease the tins

  • 30g of unsalted butter, melted

Key lime filling

  • 300ml of cream
  • 400g of condensed milk
  • 1 tbsp of lime zest, plus extra to garnish
  • 120ml of lime juice, about 15 key limes or 5 large limes
  • icing sugar, optional


To make the pastry, place the flour and cold butter in a food processor and blitz until you have the texture of breadcrumbs. Add the beaten egg and lime juice and blend until a ball of dough forms
Tip out on to a work surface and knead the dough lightly until smooth. Wrap in cling film and place in the fridge to chill for 30 minutes
Preheat the oven to 180°C/gas mark 4 and grease 12 x 8cm loose-bottomed tart tins with the melted butter
Unwrap the dough and place it on a clean work surface. Roll the pastry into a log shape, then divide it into 12 balls. Roll each ball out to fit the pastry tins and line each one, being careful to press the pastry into the very edges of the tin
Line the tins with cling film, baking paper or foil and fill each with baking beans or dried rice
Blind bake the pastry for 10 minutes then remove the cling film and baking beans and bake for a further 5–7 minutes, or until the pastry is firm and golden brown. Remove the tart cases from the oven and leave to cool while you make the filling
To make the filling, whisk together the cream, condensed milk, lime juice and zest in a bowl. If it tastes too tart you can add some icing sugar at this point to sweeten the mixture slightly
Divide the filling between the tart cases. Garnish with a little lime zest and place in the fridge for at least 2 hours to set