Biscuity lime pie

Biscuity lime pie

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(35 ratings)

Prep: 20 mins Cook: 40 mins

Easy

Serves 6
The perfect addition to an afternoon cup of tea, this zingy citrus slice uses ginger nut biscuits for the base

Nutrition and extra info

Nutrition: per serving

  • kcal633
  • fat30g
  • saturates15g
  • carbs85g
  • sugars64g
  • fibre1g
  • protein10g
  • salt0.93g
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Ingredients

  • 300g pack ginger nut biscuit
  • 100g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 egg yolk
  • 50g golden caster sugar
  • zest and juice 4 lime, plus thin lime slices (optional) to serve
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • zest juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 397g sweetened condensed milk

Method

  1. Heat oven to 180C/fan 160C/gas 4. Tip the biscuits into a food processor and blitz to crumbs. Add the butter and pulse to combine. Tip the mix into a fluted rectangular tart tin, about 10 x 34cm (or 20cm round tin) and press into the base and up the sides right to the edge. Bake for 15 mins until crisp.

  2. While the base is baking, tip the egg yolks, sugar, and lime and lemon zests into a bowl and beat with an electric whisk until doubled in volume. Pour in the condensed milk, beat until combined, then add the citrus juices.

  3. Pour the mix into the tart case and bake for 20 mins until just set with a slight wobble in the centre. Leave to set completely, then remove from the tin, cool and chill. Serve in slices topped with thin lime slices, if you like.

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Comments, questions and tips

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CailinLondon
8th Feb, 2015
2.55
I noted the comments about the hard base so baked the base initially for 10 mins, rather than the suggested 15. I'm not a big fan of ginger biscuits, but the base worked well with the lime. I used 4 small limes which weren't overly juicy,and I found the lime flavour more subtle than I expected so will use bigger or more limes next time to give it a bit more punch.
cshobbs
19th Jul, 2014
3.8
I made this with gluten free stem ginger cookies and the result was neither too hard nor too greasy. Overall I would definitely do this again - although I would probably make it with less sugar.
normafrazer
9th Jun, 2014
Haven't made this yet but note the comments about the sweetness . There is no added sugar in key lime pie so I will definitely make this but without the sugar-cant imagine why sugar would be needed with the condensed milk. Sounds like a lovely mix of flavours with the ginger base
bekiw81
8th Apr, 2014
2.55
This is an easy recipe and the end product is tasty, but the base is so greasy. I'm not usually that bothered by a bit of butter or oil, but it is really greasy, I might make this again, but will look to reduce the amount of butter I add to the biscuits.
HollyGoBrightly
26th Aug, 2013
5.05
Really easy and really yummy!
simpletreats's picture
simpletreats
12th Jul, 2013
Made this for the second time today. Everyone loved it. The only thing tho' is the recipe was vague on how much in 'ml or tablespoons' was 4 limes equivalent to. The first time I bought the limes available were small, this time they were bigger; so I had to guess the proportion via taste test. But both came out lovely judging by taste. I agree with previous comment, ginger biscuits made the crust a bit too hard, and if anything is the only negative comment I had. When I bake next time, I will bake the crust for lesser than the designated time.
toniwittrock
10th Apr, 2013
5.05
Completely delicious and so easy! Will definitely make again, although will likely use less sugar as with the condensed milk, made for a tart that was everso slightly too sweet.
georginakonyves
30th Mar, 2013
4.05
Nice and easy to make and it looks impressive but just a bit too sweet and sickly for me, even with all the citrus in it.
lynetteab
29th Mar, 2013
5.05
A new neighbourhood favourite! It does need some cream on top though. I whipped up about a cup of cream with tablespoons of castersugar and a couple of teaspoons of vanilla extract and put it on top. A winner!
Frantic Flapjack
5th Mar, 2013
4.05
I made the pie according to the recipe and it was well received at a dinner party. The filling was lovely - really zesty but I thought the base was very thick and baked very hard. The upside was it was easy to get out of the tin. The downside was you need good teeth!!

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