Summer has arrived, and she brings with her many wonderful things. (Bless her sunshiny soul.)

 

She brings afternoons spent in beautiful parks, filled with happy people marvelling at the golden light and bright skies.

 

 

She brings walks with adorable dogs who tire very quickly and then plonk themselves down in the middle in the road, leaving you wondering what you should do. (I thought it best to take a photograph as you can see. I have the BEST ideas.)

 

 

She brings happy outdoor birthday parties with tiny beings and ice-cream cake.

 

 

She brings lazy brunches, funny conversations, many iced drinks and big smiles.

 

 

And she brings an appreciation for just how beautiful everything around us really is.

 

 

Did I mention she also brings some fabulous pie?

 

Key lime pie, to be specific!

 

 

If summer was a pie, this would be it.

Sweet, but tart.
Light, yet indulgent.
Crumbly and smooth.

This dessert is summer in a tart tin.

 

 

Super easy to make, and requiring only a few ingredients, make this today and welcome Lady Summer.

 

She doesn’t stay long (at least for me) so I want to impress 🙂

 

Here’s how you do it.

 

Key Lime Pie

 

Recipe adapted from: Pioneer Woman

 

Prep time: 10 mins
Cook time: 20 mins, plus cooling and setting time
Serves: 8

 

Ingredients:

 

200 g Graham crackers, crushed into small pieces
75 g caster sugar
75 g unsalted butter, melted
1 tbsp lime zest, plus more to garnish
120 ml lime juice
2 egg yolks
1 tin (approx 400 ml) sweet condensed milk
 

 

Method:

 

1. Preheat the oven to 180º C. Mix the cracker crumbs, sugar, and butter together until well combined. Press the mixture into the base of a 13-inch rectangular tart tin with a removable bottom. Bake for 5 minutes and then leave to cool on a wire rack.
2. Mix the lime zest, lime juice, and egg yolks with an electric whisk. Add the condensed milk and mix at a high speed until creamy and smooth. Pour this mixture into the cooled crust and bake for 15 minutes.
3. Remove from the oven, garnish with zest, and leave to cool. Once cool, refrigerate for about 2 hours, before gently removing from the tart tin and slicing to serve.

 

 

Enjoy the warmth and light and shorts weather while it lasts. Happy Summer guys! ❤