Lemon and lime ginger crunch recipe

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serves: 12
Skill: easy
Cost: cheap
Prep: 15 min

Nutrition per portion

Calories 361 kCal 18%
Fat 23g 33%
  -  Saturates 14g 70%
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  • This delicious lemon and lime ginger crunch is easy to make in just a few simple steps.

    It is easy to bake as there is no-bake involved and only takes fifteen minutes to prepare from start to finish – perfect for an emergency dessert!

    The citrus contrasts between the lemon and lime flavours is delicious against the crunchy texture, provided by the addition of gingernut biscuits.


    • 250g (8oz) gingernuts
    • 125g (4oz) butter, melted
    • 200ml (7fl oz) double cream
    • 397g can condensed milk
    • Zest and juice of 2 lemons
    • Zest and juice of 1 lime
    • 20cm (8in) loose-based sandwich tin, buttered
    • If you fancy making a traditional lemon tart, use our classic recipe
    • .


    • Put the biscuits in a polybag and crush them with a rolling pin — evenly but not too finely. Mix them into the melted butter. Press 200g (7oz) of the mixture — just over half of it — into the base of the tin. Chill.

    • Whip the cream in a bowl and stir in the condensed milk, lemon and lime zest and 10-12 tablespoons juice. Spoon the lemon-and-lime juice mixture over the biscuit base, smooth the top and sprinkle with the rest of the biscuit mixture. Chill overnight until set firm.

    • Take out of the tin and slice for serving.

    Top tip for making Lemon and lime ginger crunch

    You can make this recipe using just lemon zest and juice

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