Baked Key Lime Pie –

Ingredients

• 300g hobnob biscuits
• 150g unsalted butter
• 1 x 397g tin of condensed milk
• 3 eggs
• 4 finely grated zest and juice of limes
• 90g icing sugar
• 1/4 tsp cream of tartar
• Lime marmalade and dehydrated limes (optional
• 10oz hobnob biscuits
• 5oz unsalted butter
• 3oz icing sugar
• Step 1 Preheat the Ninja oven to 150ºC.
• Step 2 In a food processor whizz the biscuits to crumbs (or put in a plastic bag and break them with a rolling pin).
• Step 3 Mix with 150g melted butter and press into the base (and up the sides if you wish) of a 22cm loose-base cake tin. Bake in the oven for 10 minutes. Remove and cool.
• Step 4 Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.
• Step 5 Add a can of condensed milk and whisk for 3 minutes, then add the finely grated zest and juice of 4 limes and whisk again for 3 minutes.
• Step 6 Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like.
• Step 7 When you are ready to serve, carefully remove the pie from the tin and put on a serving plate
• Step 8 Whisk the egg whites in the food processor on low speed until soft frothy, then add the cream of tartar and and increase the speed to medium. Continue beating until fluffy.
• Step 9 With the mixer running, start adding the icing sugar a little bit at the time .
• Step 10 Continue beating until soft peaks are formed and meringue is glossy.
• Step 11 Spread the mixture on top of the cooled pie and use the back of the spoon to form peaks.
• Step 12 Use a blowtorch to brown the peaks of the meringue topping and garnish with dehydrated limes.
• Step 13 Note: if using lime marmalade, drizzle a little bit on the baked cheesecake before laying the meringue.