Light Key Lime Pie
To celebrate Wimbledon, home-cooking ace Kirstie Allsopp serves up some sensational treats that are quick and simple to prepare
This recipe is a light version of our classic at 30% less fat! Slice through a gorgeous meringue top into a limey custard and a biscuit base. Sharp, sweet and delicious!
What you'll need
55g (2oz) reduced-fat spread
140g (5oz) light Digestive biscuits, crushed
3 eggs, separated
405g can Carnation Condensed Milk Light
Zest and juice of 3 limes
85g (3oz) caster sugar
Melt the margarine and add to the crushed biscuits, tip into an 18cm (7in) flan or cake tin to form an even base. Chill for 15 minutes.
Preheat the oven to 180°C/gas 4/350°F.
Beat the egg yolks with the condensed milk together for one minute then stir in the lime zest and juice. Pour the mixture over the biscuit base and bake for 15-20 minutes until set. Leave to cool, then remove from the tin and transfer the pie onto a baking sheet.
With a clean whisk, beat the egg whites to stiff peaks, then fold in the caster sugar. Pile the meringue onto the pie and spread out, making peaks as you go. Bake for a further 5-6 minutes until browned.
Leave to cool or chill before serving.