Name: Lime & ginger bars
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 14 servings
Ingredients: 85g unsalted butter melted, plus a little extra for greasing; 250g gingernut biscuit; 25g plain flour; 200g golden caster sugar; 2 large eggs plus 1 large egg yolk; zest of 2 limes juice of 4 (you will need 100ml juice)

This tangy teatime bake can be served as an alternative to cheesecake for dessert, served with a dollop of cream

Ingredients

85g unsalted butter melted, plus a little extra for greasing

250g gingernut biscuit

25g plain flour

200g golden caster sugar

2 large eggs plus 1 large egg yolk

zest of 2 limes juice of 4 (you will need 100ml juice)

Instructions

1 Line a 18 x 23 cm roasting tin with foil, then lightly grease. Heat oven to 180C/160C fan/gas 4 and put a baking sheet in to heat up. Crush the biscuits until very fine.

2 Mix the crumbs and butter together well, then press into the bottom of the tin, squashing down firmly. Slide tin onto the baking sheet and bake for 20 mins until very dark golden all over.

3 Meanwhile, make the filling. Stir the flour and sugar together, make a well in the middle, then work in the eggs and yolk until smooth. Mix in the lime zest and juice. Pour the filling onto the hot base, return to the oven and turn the heat down to 160C/140C fan/gas 3. Bake for 20 mins or until set in the middle. Cool on a wire rack, then cut into bars.