Method

• 1.
  Preheat oven to 160°C. Grease a 23cm loose-bottomed tart pan.
• 2.
  Combine the crushed biscuit and melted butter in a bowl, then press onto the base and sides of the greased pan. Refrigerate for 15 minutes while you make the filling.
• 3.
  Beat the egg yolks with a whisk until thick, then slowly stir in the condensed milk. Add the lime juice and rind, whisking well to combine.

• 4.
  Use a clean whisk to whip the egg whites until stiff then fold in the lime mixture. Pour into the tart pan then bake in the oven for 20-25 minutes. (The filling will still have a slight wobble but will firm on cooling.) Set aside to cool, then refrigerate.
• 5.
  To serve, garnish with rind and cream.