Key Lime Pie

1. Rub the flour with the cold butter and icing sugar into a dough and press into a pie dish.

2. Blind bake at 180°C for 15 minutes, then cool.

3. Zest and juice the limes.

4. Whisk the egg yolks with the sugar until fluffy, then add the cream and lime juice.

5. Pour the filling onto the base and bake at 160°C for 20-25 minutes until just set.

6. Cool completely, then chill for at least 3 hours.

Tip: Traditionally made with condensed milk – this yolk-and-cream custard is just as silky.