Crush one packet of either digestive or ginger nut biscuits.
Mix with about 150g of melted butter and 50g-75g of sugar (if required).
Spread the mixture across a greased cake tin. Bake for about 10 minutes in an oven at around 180*C until it becomes firm and golden brown.
Next, whisk together 4 egg yolks. When they’re frothy, mix in one can of condensed milk with some vanilla essence, if desired.
Stir in the juice of 4-6 limes (depends how sour you like it).
Pour the mixture over the base and pop it back in the oven for another 20 minutes.
Cool in the fridge overnight.
Posted: Amanda Conradie
