Whipped Lime Pie
with a touch of mint
This dessert was inspired by that old classic, key lime pie. Not being able to get hold of some of the critical ingredients (notably, key limes!), this has evolved into a slightly different take, in the form of a summery lime and mint dessert. A tip some American friends gave me was to add whipped egg white – this makes the texture lighter and fluffier compared with the traditional key lime pie.
I’ve added a touch of tashkent mint because I love the combination of mint and lime (mojito, anyone?!), but it also works well with just the lime on its own.
If you really wanted to go to town, you could make the digestive biscuits from scratch too (there’s a recipe in “A Handful of Flour” for wholemeal and oat digestives, which are lighter in texture and less sweet than the shop-bought versions).
I topped it with edible flowers from the garden, but these are purely for decoration. You could equally decorate with a few slices of fresh lime and some whipped cream, as an alternative.
Serves 8-10.
