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Ginger and key lime pie bars

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  • Sesame free
  • Shellfish free
  • Seafood free
  • Vegetarian

These key lime pie bars are zesty and delicious treats. They're the perfect way to finish any meal.

  • Serves12
  • Cook time20 minutes
  • Prep time20 minutes, + cooling & 2 hours 35 mins chilling time
Ginger and key lime pie bars


  • 250g pkt gingernut biscuits, broken
  • 1/4 cup (35g) hazelnut meal
  • 100g unsalted butter, melted
  • 3 free-range egg yolks
  • 397g can sweetened condensed milk
  • 1/2 cup (125ml) lime juice
  • Green food colouring (optional)
  • 1 cup (250g) mascarpone
  • 250g sour cream
  • 1 lime, zested
  • 2 tbs chopped crystallised ginger
  • Thinly sliced lime, to serve
  • Whipped cream, to serve

Nutritional information

Per Bar: Energy: 1783kJ/427 Cals (20%), Protein: 6g (12%), Fat: 29g (41%), Sat Fat: 17g (71%), Sodium: 127mg (6%), Carb: 35g (11%), Sugar: 26g (29%), Dietary Fibre: 1g (3%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Line a 20cm (base measurement) square cake pan with baking paper, allowing the sides to overhang. Place the biscuit and hazelnut meal in a food processor. Process until fine crumbs form. Add the butter and pulse to combine. Spoon into the lined pan and press evenly over the base. Place in the fridge for 15 mins to chill.

  2. Step 2

    Use an electric mixer to whisk egg yolks and condensed milk in a large bowl for 6 mins or until pale and thick. Whisk in the lime juice. Tint with food colouring, if using. Pour the lime juice mixture over the biscuit base and smooth the surface.

  3. Step 3

    Bake for 15-20 mins or until just set (the centre should still wobble slightly). Set aside to cool completely. Place in fridge to chill for 2 hours or until firm.

  4. Step 4

    Use a clean electric mixer to whisk mascarpone and sour cream in a clean large bowl until soft peaks form. Pour over the slice and smooth the surface. Place in the fridge for 20 mins to chill.

  5. Step 5

    Transfer the slice to a clean work surface. Cut into pieces. Top each piece with whipped cream. Decorate with lime zest, ginger and lime slices.

Recipe tip

Use it up: Dip leftover crystallised ginger in melted chocolate for a sweet treat.