Ingredients

Crust

• 300 g reduced-sugar butter cookies

• 150 g melted butter

Filling

• 4 egg yolks (medium)

• 1 can sweetened condensed milk Light (397 g)

• Juice and zest of 4 organic limes

Instructions

1. Preheat the oven to 160 °C (320 °F) top/bottom heat. Prepare a tart pan (22–23 cm, at least 4 cm deep).

2. Crush the butter cookies finely and mix with melted butter. Press the mixture evenly into the pan, covering the bottom and about 3 cm up the sides.

3. Prebake the crust for about 13 minutes, then remove from the oven (leave oven on).

4. Beat the egg yolks until creamy. Add the condensed milk and whisk for about 3 minutes. Stir in lime zest and juice, then whisk briefly again.

5. Pour the filling into the prebaked crust and bake for about 15 minutes, until just set.

6. Let cool completely, then refrigerate for at least 4 hours (overnight is best).

Tip for an extra touch

For an elevated twist, top your Key Lime Pie with lime caviar (delicate pearls of fresh acidity) and a silky lime ganache. This gives the classic dessert not only more freshness but also a true gourmet vibe – perfect for impressing your guests.