Ingredients

For the base:

• 250g digestive biscuits, broken
• 50g Demerara sugar
• 100g butter, softened
• 1 lime, zest

For the filling:

• 8 egg yolks
• 800g (2 tins) condensed milk
• Zest and juice of 5 limes

For the meringue:

• 5 egg whites
• 250g caster sugar
• ½ tsp cream of tartar

Method

1. Preheat your oven to 180C.
2. Place the ingredients for the base into the bowl of your kitchen machine, fit with the K beater and run the machine on minimum speed, until you reach a sand-like mixture. Press this mixture into a loose bottomed tart tin, and around the side.
3. Bake the case in the preheated oven for 10 minutes, then set aside to cool. Reduce the heat of the oven to 160C.
4. Into the clean bowl of your kitchen machine add the egg yolks, fit the balloon whisk and whisk for a minute on speed 2. Add the condensed milk, lime zest and juice, and whisk on speed 1 for another minute. Pour this mixture into the biscuit case and smooth the top. Bake for 10 minutes in the preheated oven, then remove and set aside to cool. Increase the oven temperature to 190C.
5. Make sure the bowl and balloon whisk are sparkling clean and fit them to the machine. Add the egg whites and cream of tartar and whisk on a medium speed for 3 minutes until they form stiff peaks. With the machine running, gradually add the sugar until you have a stiff shiny meringue.
6. Spread the meringue all over the lime filling, making more of a peak in the middle.
7. Bake the pie in the oven for 20 minutes, until the meringue is golden and toasted in places.
8. Cool and chill in the fridge for at least 4 hours before serving.

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