|Ginger nuts||7 Ounce (200 Gram, 1 Packet)|
|Butter||2 Ounce, melted (50 Gram)|
|Lime||1 , juiced|
|Grated lime rind||1|
|Lime cordial||1 Tablespoon|
|Castor sugar||2 Ounce (50 Gram)|
|Egg||1 , separated|
|Double cream||1⁄4 Pint (150 Milliliter)|
|Whipped cream||2 Tablespoon|
Roughly break up the ginger nuts and make into fine crumbs,, using the double-bladed chopping knife.
Pour the melted butter through the feed tube and mix for a few seconds.
Use the mixture to line the base and sides of a 20-cm/8-in flan dish.
Press the crumbs down firmly and leave to chill.
Make up the juice of the lime to 75 ml/3 fl oz with lime cordial.
Then make the mixture up to 150 ml/ 1/4 pint with water.
Pour a little onto the cornflour and mix well.
Heat the remaining juice.
When hot pour onto the cornflour mixture, mix well and return to the heat to thicken.
Add the grated lime rind and sugar.
Allow to cool slightly then beat in the egg yolk.
When the mixture is completely cold, lightly whip the cream and fold it into the mixture.
Whisk the egg white and fold it also into the mixture.
Pour into the chilled biscuit case and decorate with slices of lime and whipped cream.