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Ginger Key Lime Pie Veg CD DP 40mins plus cooling
Makes 1 x 22cm/9-inch cake Cold Vegetarian Dessert Pudding
Ingredients For the base 75g/3oz Butter 225g/8oz
Gingernut Biscuits, crushed 1 tbsp Grated Lime Zest (about 3 limes) 150ml/5fl.oz. Lime Juice 3 large Egg Yolks 1 x 400g/14 oz tin Condensed Milk Lime slices to garnish
Instructions
1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease a 22cm/9-inch springform tin.
2. Melt the butter in a large saucepan, add the crushed digestive biscuits and mix well. Press firmly and evenly into the bottom of the greased tin and bake for 10 minutes. Allow to cool.
3. Place the egg yolks and lime zest in a large mixing bowl whisk together for 2-3 minutes, or until the egg has thickened.
4. Add the condensed milk and continue to whisk for a further 5 minutes.
5. Add the lime juice, whisk to mix thoroughly, then pour onto the baked crust and bake for 20 minutes, or until just set.
6. Allow to cool, decorate with lime slices and chill until ready to serve.
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