zoom Martha's key lime pie bars

    Save to your scrapbook

    Martha's key lime pie bars

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Martha's key lime pie bars

    'Easy bites with a zesty, refreshing flavour! Make these for a party or as part of an afternoon tea.'

    Martha Collison

    • Vegetarian
    • Preparation time: 15 minutes + chilling time
    • Cooking time: 20 minutes
    • Total time: 35 minutes + chilling time

    Makes: 20


    200g gingernut biscuits
    100g butter, melted

    397g can condensed milk
    4 medium Waitrose British Blacktail Free Range Egg yolks
    Zest and juice of 4 limes
    170ml tub double cream
    Lime zest, to garnish


    1. Preheat the oven to 180°C, gas mark 4 and line the base and sides of a 20cm x 25-30cm tin. Crush the biscuits to a powder using a food processor or by placing them into a plastic bag and crushing with a rolling pin. Stir the melted butter into the biscuit crumbs until completely coated.

    2. Press the crumbs into the tin, making sure they cover the bottom in an even layer. Use the back of a spoon to press them down firmly. Bake the crust in the oven for 10 minutes whilst you make the filling.

    3. Place the condensed milk into a large bowl and add the egg yolks, lime juice and lime zest. Beat using an electric whisk until slightly thickened, then stir in 100ml of the cream.

    4. Pour the filling into the cooked crust and bake for 15-20 minutes until the filling is set with a slight wobble in the centre. Remove
    from the oven and chill for at least 30 minutes.

    5. Whip the remaining cream into soft peaks and spoon into a piping bag. Slice into 20 neat bars and pipe a rosette onto the top of each slice before sprinkling with lime zest. 

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars