Ingredients

• 1/2 cup lime juice (3 to 4 limes)
• 4 teaspoons grated lime zest
• 4 egg yolks
• 1 14-ounce can sweetened condensed milk
• 11 graham crackers, processed to fine crumbs
• 3 tablespoons granulated sugar
• 5 tablespoons unsalted butter, melted

Preparation time
20 minutes

Preparation

• Whisk the egg yolks and lime zest together in a bowl until tinted light green.
• Beat in milk, then juice and set aside at room temperature till it thickens.
• Preheat oven to 325 (160 C) degrees.
• Mix graham cracker crumbs and sugar in another bowl.
• Add butter and stir with a fork until well blended.
• Pour this mixture into a 9-inch pie pan and press over the bottom and up the sides of the pan. Try using the bottom of a measuring cup to make sure the graham cracker mixture forms a firm crust on the bottom of the pie pan.
• Bake on the center rack for about 15 minutes until the crust is lightly brown, remove and let cool to room temperature.
• Pour the lime filling into crust, spread evenly, and then bake for 15 minutes until the center sets, but still wiggles when shaken.
• Remove from oven and cool to room temperature.
• Refrigerate for at least three hours until well chilled.

Serves: 6

Ingredients

• 1 medium orange
• 1 lime
• 1 quart milk
• 3/4 cup sugar
• pinch of salt
• 3/4 cup sugar
• 6 eggs

Preparation time
30 minutes

Preparation
Peel orange and lime into thin strips with as little white pith as possible. (the rest of the fruit will not be used in this recipe)

Combine peel, milk, 3/4 cup sugar and salt in a large pan. Bring it to a boil and cook gently until it is reduced to 3 cups. (stir occasionally to break the film that forms on the surface) When done, strain and cool slightly.

In the meantime, heat 3/4 cup sugar in a skillet over medium heat until sugar begins to melt. Reduce heat to medium and continue to cook, stirring occasionally. When sugar is melted and brown, immediately spoon over bottom and sides of a shallow 1-1/2 quart baking dish and cool.

Begin preheating oven to 325 F.

Beat eggs into a large bowl. Gradually add warm milk mixture to eggs and beat well. Then, pour the mixture into the baking dish containing the caramelized sugar.

Place the baking dish into a pan and pour water into the pan until it reaches half way up the sides of the baking dish. Bake about 1-1/2 hours or until a knife inserted off-center comes out clean. If necessary, cover loosely with foil to prevent excess browning.

Remove dish from hot water and cool. Then refrigerate for at least 3 hours. Run a knife around the edge and invert onto a platter just before serving.

Serves: 4

Ingredients

• 3 egg, yolks only
• 80g/3oz caster sugar
• ¼ tub cream cheese
• 2 tbsp lime curd
• 150ml/5fl oz double cream
• 150ml/5fl oz whole milk

Preparation time
30 minutes

Preparation

• Mix the egg yolks with the caster sugar and the cream cheese until smooth. Then add the lime, milk and cream and mix well until the sugar is fully dissolved.
• Churn in an ice cream maker for 20 minutes then place in a container in the freezer until needed.
• Serve with Steamed Lemon Sponge and Chocolate and Ginger Sauce.