Key Limes

It is probable that most people have now heard of a Key Lime Pie, but I wonder if many outside the Southern United States have any further knowledge of the subject?  Well I did purchase a couple of pounds of fresh Key Limes while in Texas this last week.  If you take a peek at theUK DEFRA website under 'personal imports' you can see exactly which fresh fruit and vegetables you can bring back to the UK from any country in the world.
Key Limes are a different variety from the more common Persian Lime.  Key Limes are smaller, rounder and contain more seeds. The flavour is much stronger, thinner skins and have a higher acidity.  They are also known as the West Indian Lime, Omani Lime or Mexican Lime.  A Native to Southeast Asia, these are just irresistible to the discerning cook, gourmet or hungry traveller.

Really simple to make too. The base is just a digestive biscuit crumb base.  Make the filling by whisking 3 egg yolks with 14oz sweetened condensed milk.  Whisk in 5oz lime juice and 1 tablespoon of finely grated lime zest.  Pour this into the biscuit crumb base.  Cook for 20 minutes at Gas #4 and leave to cool completely.  Eat.  Or if you can really be bothered, decorate it then eat it!