Key lime slice

This key lime pie slice takes inspiration from the beloved Australian classic slice and the popular. American pie made with key limes (also known as Mexican limes or West Indian limes). Slice into bars or squares to serve.

Credit: Jiwon Kim

• serves

  8

• prep

  10 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

• 200 g wholemeal digestive biscuits
• 100 g unsalted butter, melted
• Sea salt flakes
• Finely grated lime zest, to serve

For the filling

• 3 egg yolks
• 1 x 400 g can sweetened condensed milk
• ¼ cup fresh lime juice (about 4 limes)
• 1 tbsp lime zest (about 4 limes)

For the whipped cream

• 200 ml thickened cream
• 40 g icing sugar mixture

Chilling time: 4 hours

Instructions

1. Preheat the oven to 180˚C (conventional). Use a food processor to crush the biscuits to a fine crumb, then combine with the butter and a generous pinch of salt. Line a 1.2 litre loaf pan with baking paper, allowing the baking paper on the longer sides of the tin to overhang (making the slice easier to remove later!). Press the biscuit base firmly into the base of the lined tin, using a cup or spatula to press down evenly. Refrigerate until needed.
   
2. To make the filling, in a large mixing bowl, beat the egg yolks with an electric hand mixer, then gradually add the condensed milk. Beat in the lime juice and zest until well combined, then pour the filling over the biscuit base and bake for 20-25 minutes, or until set (tap the side of the tin and you should see it just barely ripple across the filling). Remove from the oven and cool to room temperature, then cover and refrigerate for a minimum of 4 hours.
   
3. When ready to serve, in a chilled bowl, whip the cream and icing sugar with an electric hand mixer until it forms soft peaks. Transfer the whipped cream to a piping bag fitted with a large petal nozzle. Slice the key lime slice into thick bars and decorate with piped cream. Sprinkle with a little extra lime zest and serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.