Denise Tollyfield

Serves 4 – 6
You will need a 20cm round pie tin, greased

For the base:
200g Digestive biscuits, crushed to a crumb (in a processor or place in a plastic bag and bash with a rolling pin)
100g unsalted butter, melted

For the filling:
4 limes, zested & juiced (save the zest from one lime)
300g full fat cream cheese (Philadelphia style)
200g condensed milk

To serve:
Fresh raspberries or blackberries
Double cream, very lightly whipped (optional)

1. Place the melted butter and the crushed biscuits into a bowl and mix really well together. Press the mixture into the prepared tin and take the mixture up the sides. I find the base of a rolling pin works well for this. Place in the fridge for about 30 minutes to firm up.
2. For the filling, put the zest of 3 limes, juice of all, cream cheese and condensed milk into a large mixing bowl and whisk together until smooth.
3. Spoon the mixture carefully onto the crumb base and then leave to set in the fridge for a minimum of four hours or overnight.
4. Serve in slices with fresh raspberries, blackberries or both and a little cream too!