Fresh spring air made me want refreshing chilled creamy lemony desserts. I was planning to make
cream lemon pie and then I found a couple of limes along with some lemons. I had the exact same situation
before and knew what I was going to do - Make cream lemon-lime pie! The crust was made with digestive biscuit, which I used when I made
key lime pie two years ago. The result was tart (2/3 cup lemon and lime juice!) and creamy (extra whipped cream topping!). A generous slice made a spring afternoon wonderful.
