My family does love a pie. Daughter‘s favourite is Banoffi - only way I could get her to eat bananas. I thought I would branch out a bit and see if I could produce something a little healthier.
Heat oven to Gas Mk 4, 180C. Remove zest from limes with fine grater. Squeeze them thoroughly to extract all juice. Crush or whizz digestive biscuits in a food processor. Melt the Lurpak. Mix crumbs and melted butter together and press into a tart dish or shallow cake tin you have lined with baking paper. It should form a case with sides. Whisk egg whites into stiff peaks with electric beaters. Whisk in the tin of light condensed milk. Add the juice slowly, beating all the time. Stir in the zest. Pour the filling into the crumb case, and smooth over the top. Bake for about 20 minutes, until very lightly golden and slightly firm and springy to the touch.
You can also make this pie with oranges, tangerines or lemons. It is very quick and easy, and delicious as well as - not exactly guilt free, certainly lower in fat than cheesecake which it very much resembles when cooked.
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