Key lime slice

Instructions

1. Preheat the oven to 180˚C (conventional). Use a food processor to crush the biscuits to a fine crumb, then combine with the butter and a generous pinch of salt. Line a 1.2 litre loaf pan with baking paper, allowing the baking paper on the longer sides of the tin to overhang (making the slice easier to remove later!). Press the biscuit base firmly into the base of the lined tin, using a cup or spatula to press down evenly. Refrigerate until needed.
   
2. To make the filling, in a large mixing bowl, beat the egg yolks with an electric hand mixer, then gradually add the condensed milk. Beat in the lime juice and zest until well combined, then pour the filling over the biscuit base and bake for 20-25 minutes, or until set (tap the side of the tin and you should see it just barely ripple across the filling). Remove from the oven and cool to room temperature, then cover and refrigerate for a minimum of 4 hours.
   
3. When ready to serve, in a chilled bowl, whip the cream and icing sugar with an electric hand mixer until it forms soft peaks. Transfer the whipped cream to a piping bag fitted with a large petal nozzle. Slice the key lime slice into thick bars and decorate with piped cream. Sprinkle with a little extra lime zest and serve.