Biscuity lime pie

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 (43)

notmum's picture
5

Really easy to make, extremely limey, much better I think the day after when it has been really chilled. Very rich so only needed the tiniest portion.

lindfsw1's picture
5

I made this while on holiday in the Caribbean, using local limes! It was so easy to make and tasted absolutely wonderful, both warm and cold. It was great served with local rum & raisin ice cream and a big glass of rum punch. I'll make it again, next time using lemons to see how that turns out.

heathermfoy's picture

This was a delicious dessert, easy to make and good to eat.
It will definately be made again.

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