Ingredients:

250 g biscuit

1/2 cup butter melted

1/4 cup desiccated coconut

1 can sweetened condensed milk

1 tbsp. grated lime rind

1/2 cup fresh lime juice

4 eggs separated

Fresh strawberries washed and hulled quartered

2 limes

1 cup water

220 g castor sugar

Directions:

1. Process biscuit in a food processor until finely crushed, add butter and desiccated coconut and process until combined. Press mixture over base and side of 4 cm deep 24 cm (base measurement) fluted tart tin, with removable base. Place in fridge for 30 minutes.

2. Preheat oven to 180 C, whisk the condensed milk, lime juice, lime rind and egg yolks in a bowl until combined.

3. In a clean dry bowl whisk the egg white using electric beater or hand mixer until soft peaks, fold half of whites to egg yolk mixture until just combined, repeat with remaining egg whites mixture. Pour batter mixture into prepared tin. Bake for 15-20 minutes or until just set. Remove from oven and cool for 30 minutes. Place in fridge chill for at least 3 hours.

4. Place the pie on serving plate, combine strawberries with half of lime syrup in a bow. Top pie with strawberries. Cut into wedges and drizzle with remaining syrup. Serve with cream.

5. To make lime syrup, remove rind from limes, discard pith, cut rind into strips, juice the lime. Stir lime rind, water and sugar, bring to boil, reduce heat and simmer for 10 minutes or until mixture thickens. Stir in lime juice. Transfer to a heatproof bowl place in fridge for 30 minutes to chill.

Bon Appetit!