Perfect addition to an afternoon cup of tea, this zingy citrus slice uses ginger nut biscuits for the base. There's nothing better than the silky smooth lime filling, especially if it is packed full of lime flavour and light on the sweetness.
Ingredients:
- 300g pack ginger nut biscuits, I used McVities Ginger Nuts
- 100 butter, melted
- 3 egg yolks
- 50g golden castor sugar
- zest and juice of 4 lime, plus thin lime slices to serve
- zest juice of 1 lemon
- 397g sweetened condensed milk
Method:
Heat the oven to 180ºC/160ºC for fan assist . 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 or a 20cm round tin. Press into the base and up the sides right to the edge. Bake for 15 minutes until crisp.
While the base is baking, tip the egg yolks, sugar, 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 mixture into the tart case and bake for 20 minutes, until just set with a slight wobbles in the centre. Leave to set completely, then remove from tin, cool and chill. Serve in slices topped with thin limes slices, if you like.
While the base is baking, tip the egg yolks, sugar, 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 mixture into the tart case and bake for 20 minutes, until just set with a slight wobbles in the centre. Leave to set completely, then remove from tin, cool and chill. Serve in slices topped with thin limes slices, if you like.
ENJOY!
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