Lemon and Lime Ginger Crunch Pie

Preparation time: 45 minutes Cooking time: none Serves: 8


Lemon and Lime cheesecake type pie


  • 175g of Gingernut Biscuits
  • 80g unsalted butter
  • 2 lemons
  • 2 limes
  • 395g Tin of Condensed Milk
  • 300ml Double Cream


Crush Biscuits to sand and mix with melted butter Push into base of a 8" tin making a 1 - 2 cm side (like a pie base) Place in fridge for 30 minutes

Wisk cream, milk, juice and peal of lemons and limes for a few minutes until thick.

Pour into base and fridge for a few hours min or overnight for best results.


Cheesecake  · Lemon  · Biscuits  · Lime  · Gingernut

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