Roll out and press your pastry into a loose bottomed 23cm flan tin, we used a pie dish with baking paper under the pastry
Bake the base blind for approx 10 to 15mins in an oven of 180 C. (Use baking beads or baking paper with rice)
Leave to cool
Meanwhile using electric beaters, beat the egg yolks condensed milk lime juice, zest in a large bowl for 2 minutes or until well combined
Pour into the pie shell and smooth the surface
Bake again for 20 to 25 minutes or until set
Remove from oven, allow to cool completely and refrigerate until well chilled
Garnish with lime slice serve dusted with icing sugar and whipped cream