Press the buttered crumbs firmly into the base and sides of the tin or dish with the back of a spoon until evenly covered, flattening the edges with your fingers. Freeze for 30 mins.
Meanwhile, weigh the lemon juice, then add enough lime juice to make up to 70ml.
For the filling, mix the cream and sugar in a large microwaveable mixing bowl or jug. Cover and cook on HIGH for 3 mins (1000W), 3 mins 40 secs (800W), or until the cream is hot but not boiling. Stir until the sugar dissolves.
Add the lime zest, followed by the lime and lemon juices, stirring for a few seconds, or just until the cream thickens a little. Pour the mixture carefully onto the prepared biscuit base. Cover and chill in the fridge for at least 8 hours or overnight until set.
Using the cling film to help you, gently lift the pie out of the tin or dish and carefully transfer to a serving plate. Cut into wedges and serve immediately.
Tip: Use unwaxed limes or scrub well in warm water before grating.
Recipe adapted from: ‘PING!: Cook, Bake, Create Using Just Your Microwave’ (HQ, HarperCollins)
First published in the JC July 2023
