Gluten Free: Lime Meringue Pie

I'm a firm believer that "both" is an entirely appropriate response when asked which of two desserts I'd prefer. Who can choose between two? Certainly not me, I'm no good at making decisions at the best of times, let alone when pudding is involved. For those rare occasions when you've only got space for one, why not combine them? This is a cross between Key lime pie and lemon meringue pie, with a chocolatey base thrown in for good measure.

Sometimes (especially after a big meal) all you want is a refreshing dessert and citrus is a definite hero for those times. If you're a fan of a citrusy pud, this round of Just Desserts is bound to delight you. Tweet us or email us with a link to your own brilliant desserts and you could win a Jammy Dodger plate from Magpie Miller. Even though I can't win the plate (boo!) I love this lime meringue pie so much that I'm going to share it anyway, I've even made a wee step-by-step guide to prove how easy it is to make!

If you haven't tried baking our gluten free Bourbons from last week, now is the perfect time to give them a go. If you can't be bothered to bake biscuits just to crush them into crumbs, Lovemore and Trufree make GF Bourbons that you can find in the freefrom aisle of most large supermarkets.

Lime Meringue Pie

You'll need:

• 300g gluten free Bourbon biscuits or other GF chocolate biscuits (
• 3 eggs, separated
• 100g caster sugar
• 397g tin of condensed milk
• 3 limes, zest and juice

Make it!

1. Preheat your oven to 180°C/350°F/gas mark 4.
2. Crush the biscuits with a rolling pin (either in a big freezer bag or a bowl) or in a food processor. If you're not using Bourbons, you should add 100g of melted butter to the crumbs. You don't need butter with Bourbons because the filling holds the base together.
3. Press the crumbs into a 20cm tart tin, or a sandwich tin with a removable base,  make sure you cover the sides as well the base. Bake for 10 minutes then leave to cool in the tin.
4. Whisk the egg whites until they're frothy, add the sugar and keep whisking until you have stiff peaks. 
5. In another bowl, mix the condensed milk and egg yolks together. Add the lime juice and zest and mix to combine it all well.
6. Pour the lime mixture into the biscuity base. Spoon or pipe the meringue on top.
7. Bake for 15 minutes, until the meringue is golden and the lime layer is set.
8. Leave to cool for while before you remove it from the tin.