Author: Jack Monroe

I’ll be frank with you, this pie is something of a commitment. It needs starting the night before, with two separate trips to the oven and two to the fridge, but the result is fantastically worth it. I make this in a 15cm (six inch) deep cake tin; although it looks smaller when presented to guests or family, the depth on it is astounding, and the ratio of lime cream to base works very well. As a naturally clumsy person, I find that smaller, deeper crumb crust pies are easier to handle, with less chance of cracking than their wider, slender counterparts. If you use a thinner tin, reduce the cooking time accordingly. I used standard limes for this, as key limes are hard to come by in May in Southend on Sea, and when I was researching this recipe, the general consensus seemed to be that although key limes are traditional, other limes are acceptable. Some cooks use a blend of limes and lemons to achieve the tart, slightly unripe sourness of a true key lime, so you could do that, I suppose. I’d suggest one lemon to three limes, if you wanted to try it. Serves 6 from 66p each. (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may...