Mini lime & lemongrass pies

Indulge yourself with some top-notch comfort food to ward off any pesky winter blues!

Serves 6 Prep time 15 minutes Bake time 50 minutes
Mini lime & lemongrass pies


For the crust:

  • 250g Digestive biscuits, crushed
  • 100g Unsalted butter, melted

For the Filling:

  • 8 medium Egg yolks
  • 2x 397g tins Condensed Milk
  • 200ml Lime & Lemongrass Cordial
  • 450ml Whipping cream
  • Grated Lime zest to decorate.


  • X6 small fluted, loose bottomed pie tins OR 1 large fluted, loose bottomed pie tin, greased


  1. Preheat the oven to 170°C/150°C fan/Gas 3.
  2. Place the digestive biscuits in a blender or food processor and blitz until fine crumbs or crush in a plastic bag using a rolling pin.
  3. Tip the biscuit crumbs into a bowl add the melted butter and mix together, place this in the prepared tin and press into the tin ensuring there is an even layer across the bottom and sides.
  4. Bake in the oven for about 20 minutes until golden brown and firm. Set aside to cool.
  5. Turn the oven down to 150°C/130°C fan/Gas 2.
  6. Place the egg yolks, condensed milk and lime & lemongrass cordial in a glass bowl and gently mix using a balloon whisk. The mixture will become thick.
  7. Pour equal amounts into the cold pie cases then bake in the oven for 20-30 minutes until the filling is firm to the touch and soft in the centre, but not wobbly.
  8. Leave to cool completely, then place in the fridge for at least 1 hour or overnight if possible.
  9. To serve whip the cream to soft peaks and spread over the top of the pies, finish with a sprinkle of grated lime zest.