Yuzu Key Lime Pie with Ginger Nut Crust

I love the zesty sharpness of key lime pie at the end of a meal. Although you can’t beat this retro classic I decided to mix things up a bit with this recipe for my yuzu and lemon key lime pie with lemon and lime curd. The yuzu adds another layer of distinctive sharpness which goes so well with the ginger in the nut crust. This recipe can be made ahead and is perfect for your next dinner party.

Serves 8
1. Place 100g of Hobknobs and 100g ginger nut biscuits into a food processor with 80g hazelnuts. Whizz until they reach a breadcrumb consistency then pour in 100g melted butter and mix until all incorporated. Spoon the nut base into a metal or glass pie dish which has been lightly brushed with melted butter and press down with the back of a spoon to smooth it flat and take it up the sides. Bake in an oven at 180C for 10 mins to firm up.
2. Remove the base to cool and make the filling. Whisk 4 large egg yolks with 400ml condensed milk gradually before adding the juice and zest of 5 limes and 1 tbsp yuzu juice. Once mixed, pour the filling into the base, level with a spoon and bake for 15 mins until just set.
3. Leave on a wire rack to cool and then place in the fridge for 4 hours. Once set, spoon over a generous amount of lemon and lime curd and grate over some lime zest. Cut into slices and enjoy.