200g chocolate digestive biscuits
50g Clover Mooi River Butter, melted
125ml custard powder
250ml castor sugar
500ml Clover Milk
250ml freshly squeezed lime juice
10ml grated lime rind
4 egg yolks
60g Clover Mooi River Butter
Line a 27x17cm brownie pan with non-stick baking paper, making sure the paper extends at least 1cm above the edge of the pan.
Crush biscuits in a food processor. Put into a bowl and add the melted butter. Press this mixture into the base of the pan, then put in the freezer while you prepare the filling.
Combine the custard powder and castor sugar in a saucepan. Add the water to mix to a smooth paste.
Stir in the milk and lime juice and stir over a medium heat until the mixture boils and thickens. Remove from the heat and add the rind, egg yolks and butter. Mix well, return to the heat, and cook for another minute.
Remove from heat and pour on to the biscuit base.
Refrigerate until set. Cut into squares to serve and decorate with lime rind or whipped cream, if desired.