For centuries, Various parts of the lime tree were used medicinally. Ancient Greek herbalists used a lime bark vinegar for skin problems.
Seal biscuits in a thick polythene bag and crush into fine crumbs with a rolling pin. Transfer to a bowl. Melt butter in a small frying pan, then add to the biscuits. Mix well, then press into a lightly oiled, 23cm/9in loose-bottomed flan tin. Chill until required.
Clean and dry pan. Add 50g sugar and 60ml water and heat gently until sugar dissolves. Cut peeled lime rind into strips and add to pan. Simmer for 10 minutes. Remove strips and put on a plate. Sprinkle with 2 tsp sugar and allow to cool.
Beat together cream cheese and condensed milk until smooth. Beat in the grated lime rind and 6 tbsp. of the lime juice. Whip cream into soft peaks, then fold half into the cream cheese mixture. Spoon into biscuit case and chill for 1 hour. Decorate pie with remaining cream and sugared lime rind. Cut into slices and serve.
To cut down the preparation time, omit step 2. Decorate the pie with fresh lime rind strips or chopped nuts instead of the candied lime rind.
For an extra treat, serve the pie with a sweet salsa, made with chopped fresh mango, mint, lime juice and a little sugar.
