Biscuity lime pie

Prep: 20 mins Cook: 40 mins


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



    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



    The same shape, but smaller than…

  • zest juice 1 lemon



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

  • 397g sweetened condensed milk


  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 (43)

CailinLondon's picture

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's picture

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's picture

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's picture

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's picture

Really easy and really yummy!

simpletreats's picture

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's picture

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's picture

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's picture

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's picture

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!!

teresaheffer's picture

Delicious, and really easy to make.

mdthesaturdays2's picture

Going to make this on tuesday with a friend. Going to adapt a bit though use all oranges instead of lemons and limes and put merrigue on top! To make it more christmassy

momshakespeare's picture

I made this for a family BBQ and it went down very well. I reduced the number of limes to 3 and am considering going to 2.5 next time. I served it on its own but found it was very sweet and very limey. Next time I will serve with a small scoop of ice cream. Will definitely be making again as it was a lovely desert and simple recipe. I might even try to turn it into a cheesecake at some point.

angelicabbc's picture

easy to make and good combination of falvours and textures

jobato1972's picture

This is a delicious pudding especially for summer as it is just so fresh! The ratio of ingredients and method for making are spot on. Next time, I will omit the lemon (juice and zest) as felt this overpowered the lime flavour slightly and add in an extra lime (5 in total). Also, I would add some (extra) ground ginger to the base (1/2 tsp.) or use better quality ginger biscuits. Served chilled with a big dollop of crème fraiche... mmmm!

helsbelsjoe's picture

Fantastic pudding, easy to make and always a winner

colec1's picture

I should have thought this through more when deciding to this recipe, considering that I don't have a food processor or an electric whisk! I forgot that gingernuts are some of the hardest biscuits ever and took ages to get them crushed and as I got terribly bored there were big clumps left in, but persevered nonetheless. The topping came out brilliantly and may just do that again and add it to a tart tin.

barrystea's picture

This was very tasty, but as another poster said, the base was so hard to cut. Next time I'll take it out of the fridge at least an hour in advance of serving.

ginasnap's picture

Easy and quick to make - I used a baking tray as I didn't have a fluted tart tin and it was just as good. Both husband and friends loved it. It's crispy, light and zingy - great after chicken or a fish main course.

helsbelsjoe's picture

SupEr easy dessert which always pleases guests!


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