|Melted unsalted butter||4 1⁄6 Ounce (115 gram / 4 ounce plus 1 teaspoon)|
|Digestive biscuits||8 Ounce, crushed (225 gram)|
|Caster sugar||3 Ounce (85 gram)|
|Sweetened condensed milk||15 Fluid Ounce|
|Fresh lime juice||5 Fluid Ounce|
|Double cream||10 Fluid Ounce|
|Ground nuts||1 Tablespoon (for decoration)|
Lightly grease a loose bottom round 23 cm - 9" tin with the teaspoon of melted butter.
Combine the biscuits, sugar and butter in a bowl.
Lightly press this mixture into the prepared cake tin.
Cover with aluminium foil and chill in the fridge for an hour.
Meanwhile make the filling in a large mixing bowl, by beating the egg yolks until they are thick and creamy.
Add the condensed milk and lime juice and beat until the mixture is frothy.
Put this into the tin and place again in the fridge to set for a few hours.
In a smaller bowl whip the double cream and remove the pin carefully from the cake tin and slide onto a serving plate.
Spread the cream thickly over the top.
Decorate as you like and serve immediately.