Biscuity lime pie
If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Biscuity lime pie might be a recipe you should try. One portion of this dish contains about 8g of protein, 22g of fat, and a total of 433 calories. For $1.01 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 6. It works well as a dessert. 47 people were impressed by this recipe. A mixture of lemon zest, egg yolks, ginger, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes about 1 hour. Overall, this recipe earns a not so spectacular spoonacular score of 29%. Similar recipes include Baked Key Lime Pie Donuts {Key Lime Blog Party}, Key Lime Pie Cupcakes – Upside-Down Key Lime Pies, and Lime Pie.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
100g butter, melted
3 egg yolks
300g pack ginger nut biscuits
50g golden caster sugar
zest juice 1 lemon
397g sweetened condensed milk
Equipment:
oven
food processor
whisk
Cooking instruction summary:
Heat oven to 180C/fan 160C/gas 4. Tipthe biscuits into a food processor and blitz tocrumbs. Add the butter and pulse to combine.Tip the mix into a fluted rectangular tart tin,about 10 x 34cm (or 20cm round tin) andpress into the base and up the sides rightto 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 bowland beat with an electric whisk until doubledin volume. Pour in the condensed milk, beatuntil combined, then add the citrus juices.Pour the mix into the tart case and bakefor 20 mins until just set with a slight wobblein the centre. Leave to set completely, thenremove from the tin, cool and chill. Serve inslices topped with thin lime slices, if you like.
Step by step:
1. Heat oven to 180C/fan 160C/gas
2. Tipthe biscuits into a food processor and blitz tocrumbs.
3. Add the butter and pulse to combine.Tip the mix into a fluted rectangular tart tin,about 10 x 34cm (or 20cm round tin) andpress into the base and up the sides rightto the edge.
4. Bake for 15 mins until crisp.While the base is baking, tip the egg yolks,sugar, and lime and lemon zests into a bowland beat with an electric whisk until doubledin volume.
5. Pour in the condensed milk, beatuntil combined, then add the citrus juices.
6. Pour the mix into the tart case and bakefor 20 mins until just set with a slight wobblein the centre. Leave to set completely, thenremove from the tin, cool and chill.
7. Serve inslices topped with thin lime slices, if you like.
Nutrition Information:
