Biscuity Lime Pie Food
BISCUITY LIME PIE
The perfect addition to an afternoon cup of tea, this zingy citrus slice uses ginger nut biscuits for the base
Provided by Barney Desmazery
Categories Afternoon tea, Dessert, Treat
Time 1h
Number Of Ingredients 7
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 633 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 64 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.93 milligram of sodium
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- Grate the zest of the lemon and limes.Top Tip - just grate the skin, be careful not to grate the pith (the bitter white part).
- Once set, top with the remaining lemon/lime zest - or feel free to grate some fresh (this has a more vibrant green colour). Top Tip - for the zest topping, it's best to use a proper zester, and best to do the zesting when ready to serve.
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