Ginger and lime custard slice

It’s hubby’s turn to provide sweets for morning tea for his work tomorrow.  Seeing as I’m holiday, I offered to do some baking.

I knew I’d have to bake something with limes, as the last of our limes had fallen off the tree and really needed to be used up.  This recipe includes lime zest but I didn’t put any in as our limes were so ripe, that the skins had turned yellow and were a bit wrinkly!  You could easily substitute lemon for lime instead.

I found this recipe on Sally’s Baking Addiction (check out the site if you love to bake – there are some really fantastic recipes on there).  I didn’t alter the recipe much – the biggest change is probably the fact that I used Griffin’s Gingernuts because we don’t get gingersnap cookies here in NZ.  If you don’t like Gingernuts, you can use any biscuits you like, such as Superwines.  (Another thing I changed was the name of the recipe because I just used regular limes – I don’t think we can get key limes here in NZ either.)

Anyway, if a tangy and sweet custard slice appeals to you, definitely give this recipe a try.


Ginger and lime custard slice


Ginger and lime custard slice




250g packet of Gingernuts (or other biscuits)

3 Tablespoons salted butter, melted

1/2 C (115g) cream cheese, softened to room temperature

4 large egg yolks

397g can of sweetened condensed milk

1/2 C lime juice

2 tsp lime zest (about 1 lime)




Preheat the oven to 175 degrees Celsius. Line a square baking pan with aluminum foil, leaving an overhang on the sides, and lightly grease or spray with oil. Set aside.

Make the crust by blitzing the biscuits into a fine crumb with a food processor. Pour in the melted butter and pulse until the crumbs look like wet sand. Press firmly and evenly into the prepared baking pan. Bake the crust for 10 minutes as you make the filling.

In a large bowl, using a handheld mixer, beat the cream cheese on high speed until smooth. Beat in the egg yolks, scraping down the sides as needed. Beat in the sweetened condensed milk, lime juice and zest until combined. Pour onto the warm crust.

Bake for 15-18 minutes, or until the edges of the bars begin to brown (or until the filling is set – you can check this by giving the pan a shake and you should have just a slight wobble). Allow the bars to cool at room temperature in the pan on a wire rack. Once cooled, place in the the refrigerator to chill completely (at least 2 hours).

Once chilled, lift the bars out of the pan using the aluminum foil overhang. Cut into squares. Makes 16 squares. Store squares, covered, in the refrigerator for up to 1 week.


Ginger and lime custard slice


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