Ingredients

100 g plain flour
50 g Chelsea Icing Sugar
75 g unsalted butter, chilled and chopped into cubes
Chelsea Icing Sugar, sifted, for dusting
raspberries, to serve (optional)

Lime topping
4 eggs
400 g tin condensed milk
150 ml lime juice
1 tablespoon finely grated lime zest
50 g plain flour

Method

1. Preheat the oven to 180°C (350°F/Gas 4). Lightly grease an 18 × 28 cm (7 × 10¾ inch) baking tin and line the base with baking paper, extending the paper over the long sides for easy removal later.

2. Place the flour, Chelsea Icing Sugar and butter in the bowl of a food processor and pulse in short bursts until fine and crumbly. Press into the prepared tin and bake for 12–15 minutes, or until pale golden. Remove from the oven and set aside to cool slightly.

3. Reduce the oven temperature to 150°C (300°F/Gas 2).

4. To make the lime topping, whisk the eggs and condensed milk in a medium bowl, then stir in the lime juice and zest. Sift in the flour and mix well.

5. Pour the lime topping over the base and bake for 30–40 minutes, or until firm. Set aside to completely cool in the tin, then cut into fingers and dust with the Chelsea Icing Sugar. Serve with raspberries, if desired.

If you like this recipe you may love these

Lemon and Lime Delicious

by Chelsea Sugar

Coconut and Lime Meringue Pie

by Liza van Wyk

Lime and Coconut Baked Cheesecake

by Chelsea Sugar

Popular Right Now

Banana Cake with Chocolate Icing

Chocolate Brownie

Sunday Pancakes

See More Recipes

Reviews

Average Rating

(1 review)

I tried this on the weekend to use up some of my limes. I added a little extra lime zest, ginger and crystallised ginger with 2/3 cup of coconut to the base before baking. It was a big hit and lots of people have asked for the recipe