Lime & ginger bars
This tangy teatime bake can be served as an alternative to cheesecake for dessert, served with a dollop of cream
- Prep:10 mins
Nutrition per serving
- kcal 200
- fat 9g
- saturates 5g
- carbs 29g
- sugars 21g
- fibre 0g
- protein 2g
- salt 0.2g
- 85g unsalted butter, melted, plus a little extra for greasing
- 250g gingernut biscuits
- 25g plain flour
- 200g golden caster sugar
- 2 large eggs, plus 1 large egg yolk
- zest of 2 limes, juice of 4 (you will need 100ml juice)
Line a 18 x 23 cm roasting tin with foil, then lightly grease. Heat oven to 180C/160C fan/gas 4 and put a baking sheet in to heat up. Crush the biscuits until very fine.
Mix the crumbs and butter together well, then press into the bottom of the tin, squashing down firmly. Slide tin onto the baking sheet and bake for 20 mins until very dark golden all over.
Meanwhile, make the filling. Stir the flour and sugar together, make a well in the middle, then work in the eggs and yolk until smooth. Mix in the lime zest and juice. Pour the filling onto the hot base, return to the oven and turn the heat down to 160C/140C fan/gas 3. Bake for 20 mins or until set in the middle. Cool on a wire rack, then cut into bars.