St Clement’s pie

A very British version of Key lime pie - an indulgent, creamy tart with tangy oranges and lemons

PREP 1 hrs
COOK 35 mins


  • calories 647
  • carbs 87
  • saturated fat 15
  • sugar 63
  • protein 12
  • fat 27
  • fibre 1
  • salt 1.1


250g light digestive biscuits
100g cornflakes
85g butter, melted
140g caster sugar
1 large egg, plus 4 large egg yolks
397g can light condensed milk
zest and juice 3 lemons
zest and juice 2 oranges
150ml pot extra-thick double cream
100g 0% fat Greek yogurt
4 tbsp icing sugar
more lemon and orange zest, to decorate


  1. Heat oven to 180C/160C fan/gas 4. Sit a fluted 20cm round loose-bottomed tin (about 5cm deep, or a slightly shallower 22cm tin) on a baking sheet. Break the biscuits into a big bowl, or double-bag them in food bags, and bash to big crumbs with the end of a rolling pin or small saucepan. Add the cornflakes and bash a bit more to crumbs. Mix with the melted butter and sugar and press into the base and sides of the tin. Bake for 15 mins, then remove and reduce oven temperature to 160C/140C fan/gas 3.
  2. Whisk egg and yolks in a big bowl until pale and frothy. Whisk in the condensed milk, followed by the zests and juices. Pour in the tin and bake for 20 mins. Cool in the tin, then chill for at least 5 hrs, or overnight.
  3. Whip the cream, yogurt and icing sugar together. Dollop on the pie and scatter with zest to serve.