First up, make your base. Melt the butter and crush the biscuits, then mix together. I used more than the 150g/5oz suggested as wanted a nice thick base - I just chucked in a whole small packet, 250g I think, with a knob more butter. I then mixed in a sprinkling of demerara sugar to sweeten. Push into a loose-bottomed cake tin using your hands, you wont need to grease or line it before. Leave to chill in the fridge while you do the next step. Now for the filling! Juice 4 large limes (I followed Mary Berry's tip of warming the limes in the microwave for a minute first to make them easier to juice), and mix with the tin of condensed milk and 300ml (half a pint) of double cream. Blend until all are mixed together, I used an electric mixer on a low setting for about a minute. You don't want to start whipping the cream! Pour the mixture onto the (buttery) biscuit base and leave to set in the fridge for a few hours. Before serving, or the night before if needed, whip the remaining double cream (as much or as little as you want I guess!) and spread over the top. You can do this before or after you've removed it from the dish. Grate the rind of the remaining lime over the top, and decorate with slices of lime if desired. Now - demolish! It really is so yum; nice and sharp but sweet with the base and creamy with the topping. You can also replace the cream topping with meringue - see Mary Berry's recipe for that!
First up, make your base. Melt the butter and crush the biscuits, then mix together. I used more than the 150g/5oz suggested as wanted a nice thick base - I just chucked in a whole small packet, 250g I think, with a knob more butter. I then mixed in a sprinkling of demerara sugar to sweeten. Push into a loose-bottomed cake tin using your hands, you wont need to grease or line it before. Leave to chill in the fridge while you do the next step. Now for the filling! Juice 4 large limes (I followed Mary Berry's tip of warming the limes in the microwave for a minute first to make them easier to juice), and mix with the tin of condensed milk and 300ml (half a pint) of double cream. Blend until all are mixed together, I used an electric mixer on a low setting for about a minute. You don't want to start whipping the cream! Pour the mixture onto the (buttery) biscuit base and leave to set in the fridge for a few hours. Before serving, or the night before if needed, whip the remaining double cream (as much or as little as you want I guess!) and spread over the top. You can do this before or after you've removed it from the dish. Grate the rind of the remaining lime over the top, and decorate with slices of lime if desired. Now - demolish! It really is so yum; nice and sharp but sweet with the base and creamy with the topping. You can also replace the cream topping with meringue - see Mary Berry's recipe for that!