Adam Liaw’s lemon and lime pie

Ingredients

• 250g granita or digestive biscuits

• 125g unsalted butter, melted

• ¼ tsp flake salt

• 2 x 400g cans sweetened condensed milk

• 4 egg yolks

• 100ml lemon juice

• 100ml lime juice

• 300ml thickened cream, whipped to soft peaks

• grated zest of 1 lemon and 1 lime

• thinly cut lemon and lime slices to serve

Method

1. Step 1

   Place the biscuits into a press-seal bag and crush with the base of a pot or rolling pin. Transfer to a bowl. Stir through the melted butter and salt and press into the base and sides of a 23cm x 5cm pie tin, using the base of a cup to really press the crumbs together. Refrigerate for 20 minutes.

2. Step 2

   Heat your oven to 150C fan-forced (170C conventional). Bake the pie crust for 10 minutes, then remove from oven.

3. Step 3

   Whisk the condensed milk together with the egg yolks and citrus juices. Pour the filling into the crust right to the top. Return to the oven and bake for 20 minutes until the filling is just barely set at the centre. Remove the pie from the oven and allow to cool to room temperature, then cover and refrigerate for at least 2 hours.

4. Step 4

   Top the chilled pie with the whipped cream (piping a nice pattern if you like, or otherwise just dolloping spoonfuls on top). Scatter with the grated lemon and lime zest and top with a few very thin slices of lemon and lime to serve.