• 150g digestive biscuits
  • 75g butter
  • 2 large egg yolks
  • 397g can condensed milk
  • 100ml freshly squeezed lime juice
  • Finely grated zest of 1 lime
  • Icing sugar, to dust
  • Lime zest and slices, to decorate


1. Put the biscuits in a bag and roll firmly with a rolling pin. Melt the butter and mix with the biscuit crumbs. Put in a 19cm flat tin and press firmly against the sides and base with the back of a spoon to make a flan case.

2. Put the egg yolks and condensed milk in a bowl and mix together, then add the lime juice and zest, and stir until the mixture thickens slightly.

3. Turn into the flan case, level the top and chill for 2 hours until the filling sets. Dust with icing sugar. Decorate with grated lime zest and thin lime slices.

(Please note: pregnant women should avoid eating raw egg yolks.)


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