Biscuity lime pie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
Showing items 1 to 3 of 6
- 300g pack ginger nut biscuit
- 100g buttermelted
- 3 egg yolks
- 50g golden caster sugar
- zest and juice 4 limeplus thin lime slices (optional) to serve
- zest juice 1 lemon
- 397g sweetened condensed milk
Nutrition: per serving
- kcal633
- fat30g
- saturates15g
- carbs85g
- sugars64g
- fibre1g
- protein10g
- salt0.93glow
Method
step 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.
step 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.
step 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.
