Key lime pie

Whisk egg yolks with sweetened condensed milk, then gradually whisk in key lime juice and zest. Pour into a biscuit crust and bake at 160°C for about 15 minutes, until the edges are set but the centre still has a slight wobble; chill thoroughly before slicing.

Yes. Use the same amount of juice from ordinary limes; the pie will still set, though the flavour is usually less floral and more sharply citrusy. Finely grated zest adds extra lime aroma.

Cover it and keep it in the fridge; the egg-and-milk filling should not be left at room temperature for more than two hours. For neat slices, chill it for at least four hours before serving.

Yes. Freeze it uncovered until firm, then wrap it well or seal it in an airtight container. Thaw it overnight in the fridge; the crust may soften a little, so it is best eaten soon after thawing.

A small spoonful of lightly whipped cream balances its tart, sweet filling, and fresh lime zest makes a simple garnish. It is rich, so thin slices are often enough after a meal.

Crushed graham crackers are traditional in the United States; digestive biscuits make a close, easy-to-find substitute, bound with melted butter. For a gluten-free crust, use gluten-free plain biscuits in the same way.

Key limes are smaller, rounder and usually more aromatic than the larger, thicker-skinned limes commonly sold in shops. Their juice is prized for the distinctive tart flavour of key lime pie.