Ingredients
20 whole Digestive Biscuits
13 cups Melted Butter, Lightly Salted
13 cups Sugar
1/2 cups Lime Juice
2 whole Free Range Eggs, Yolks Only
Method
Sources
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Recipe1M+
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Lever-press citrus juicer — maximum juice, no seeds
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Perfect ice spheres — minimal surface area, maximum chill
Graduated round cutters — biscuits, donuts, scones, cookies
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Lever-press citrus juicer — maximum juice, no seeds
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Perfect ice spheres — minimal surface area, maximum chill
Graduated round cutters — biscuits, donuts, scones, cookies
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preheat your oven to 350 degrees. place digestive biscuits into a large food bag and crush with a rolling pin. pour crushed biscuits into a large bowl and combine melted butter and sugar. mix well. press biscuit mixture into a springform cake tin, bringing the biscuit up the sides by about an inch and a half. bake in the oven on the middle shelf for 10 minutes. remove from the oven and allow to completely cool. in another large bowl, add lime juice and egg yolks and combine. add condensed milk and whisk on high until smooth and thick. pour mixture into the cooled pie base and place in the oven on the middle shelf. bake for a further 15 minutes. remove from the oven and allow to completely cool. once cooled, refrigerate for at least one hour. when ready to serve, whisk whipping cream in a bowl until thick and spread on top of your pie, covering right to the edges. place on a cake stand and remove from the springform tin. decorate the top with sliced strawberries.