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Lemon and Lime Fridge Tart

Lemon and Lime Fridge Tart

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For the Base:

1. Preheat the oven to 180°C. In a large bowl, combine the Moir’s Ginger Biscuits with the brown sugar, melted butter and lime zest. Mix well and press into a greased long tart tin.

2. Bake in the preheated oven for 10-12 minutes. Remove from the oven and allow to cool.

For the Filling:

1. Using an electric hand mixer, whip the cream until stiff peaks form.

2. Add the condensed milk, lime juice, Moir’s Lemon Essence and Moir’s Mixed Citrus Peel.

3. Pour onto the biscuit base and chill in the refrigerator overnight.

Handy Hint:

To cut the perfect slice of tart – run a sharp knife under hot water, wipe, slice and repeat

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1 long French tart tin

For the base:

2 packets Moir’s Ginger Biscuits,crushed

2 tbsp (30ml) brown sugar

60g butter, melted

Zest of 2 limes

For the filling:

1 cup (250ml) double cream

1 tin condensed milk

Juice of 2 limes

1½ tsp (7,5ml) Moir’s Lemon Essence

2 tbsp (30ml) Moir’s Mixed Citrus Peel

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