Key Lime Slice

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Last week I had someone bring in a bag of home grown limes into work. Of course I straight away began thinking about what I was going to make. One of my favorite blog, Sally's Baking Addiction, happen to post a recipe for this slice. I had already thought about making a Key Lime pie but this was an interesting and easy take of a favorite of mine.

So here goes. Preheat your oven to 170 degrees Celsius. Line the base of a baking pan with foil. Allow for overhang, this will make it easier to remove later. Lightly spray the inside of the foil with nonstick spray. Set aside whilst you prepare the base.

Place your biscuits into your food processor and blitz to a fine crumb. Place into a medium size bowl and mix in the melted butter. Press the mixture into the pan. Using the back of a spoon to spread out evenly and compress the base mixture. Place the tin in the oven and cook for 10 minutes until the base is slightly brown.

Now to make the filling, in a large bowl beat the cream cheese on high speed until smooth and soft. Beat in the egg yolks one at a time until well combined. Make sure that you scrape down the side of the bowl to ensure that all the ingredients are well combined. Beat in the sweetened condensed milk, lime juice and lime zest until combined. Pour over the warm crust and place in the oven.

Bake for 15-18 minutes until the edges begin to brown. Remove from the oven and allow to cool at room temperature. Once cool place in the fridge for 2 hours. After that time lift from the tin and slice to serve.


I would recommend that you make this one a day in advance and allow to set really well before you try to cut it up. It is a good alternative to the traditional pie but I think that next time I would try and work out a way to incorporate a meringue.

Until next time, Happy cooking, Kate

***Ingredients

2 cups butternut snap biscuits
3 tablespoons melted butter
115 grams cream cheese
4 large egg yolks
415 ml sweetened condensed milk
1/2 cup key lime juice
2 teaspoons lime zest

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