Biscuity lime pie

Biscuity lime pie

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
29th Mar, 2011
Even with all the lemon and lime a bit too sweet for me. I did make with one less lime though as didn't have enough.
9th Feb, 2011
so easy and so delicious....check out my food blog....
7th Oct, 2010
Completely and utterly delicious. Making it by popular demand for the third time in as many months
31st Jul, 2010
I have made this three times now and every time has been as great as the first! I made it for a friends leaving "afternoon-tea" party and it dissapeared immeadiately! Its smooth and tangy, just perfection.
21st Apr, 2010
Very tasty, maybe a bit too strong, so will try with one less lime next time. Enjoyed by all. Couldn't get ginger nut biscuits at a sensible price here so used digestives instead but found I had a bit too much base mix for the dish. My husband said it reminded him of a lemon meringue pie without the meringue!
2nd Dec, 2009
Really easy recipe. I made it in a 12cm x 36cm tart tin and it worked perfectly. I'll definitely make this again.
29th Jul, 2009
I LOVE this recipe.. I'm a big fan of limes and to reiterate many of the above comments you really have to be... I also added an even more decadent touch in adding some crunched up Maltesers to the base which was lovely and then added these as a wee crunchy topping as well which also looked good. I then made the mistake of adding some grated lime zest which made a good colour but was just a little too much taste-wise for me... LOVELY overall and won't last long...
20th May, 2009
The base is hard to cut once it's refridgerated, but the whole thing is lovely and very easy to make. Will definitely make again. The amount of limes needed must depend on how juicy they are. I tasted it as i added.
26th Mar, 2009
ive made this for many friends when they have been round for dinner and everyone has loved it made it many times know and is a real big hit with all
24th Jan, 2009
I made this to have as a dessert when feeding the future in-laws! Everyone loved it. I will definately make this again.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.