date:Jun 24, 2014
s until combined. Press the mixture over the base and side of a 4cm-deep, 24cm (base measurement) fluted tart tin, with removable base. Place in fridge for 30 minutes to chill.
2. Preheat oven to 180C. Whisk the condensed milk, lime rind, lime juice and egg yolks in a bowl until well combined.
3. Use an electric beater to whisk egg whites in a clean, dry bowl until soft peaks form. Fold half the egg white mixture into the lime mixture until just combined. Repeat with the remaining egg white mi