Biscuity lime pie

Biscuity lime pie

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(35 ratings)

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 yolks
  • 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, questions and tips

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4th Mar, 2013
Delicious, and really easy to make.
15th Dec, 2012
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
11th Nov, 2012
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.
23rd Apr, 2012
easy to make and good combination of falvours and textures
13th Apr, 2012
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!
3rd Jan, 2012
Fantastic pudding, easy to make and always a winner
13th Aug, 2011
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.
27th Jun, 2011
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.
2nd May, 2011
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.
6th Apr, 2011
SupEr easy dessert which always pleases guests!


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