Key Lime Pie Biscuits

Key Lime Pie-inspired sandwich biscuits have proved to be a huge success in our house! Featuring melt-in-the-mouth sweet shortbread biscuits, sandwiching buttercream and zingy lime curd, these Key Lime Pie Biscuits will fly off the table before you’ve had time to make tea!

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Ingredients and Substitutes

• butter: we used unsalted butter, 170g of it needs to be fridge cold, and 80g needs to be soft for the buttercream.
• plain flour: also known as all-purpose flour.
• icing sugar: also known as powdered sugar or confectioner’s sugar.
• limes: we will be using both zest and juice.
• egg yolk: medium in the UK, large in the US.
• lime curd: make your own or buy one that’s already made. One thing to note: ideally you want your lime curd to be less runny so that it doesn’t completely seep into the biscuit. We used Tiptree Lime Curd. However, if you want to make authentic KEY LIME Pie Biscuits, make your own key lime curd.

Method

Make Lime Biscuits

Place the flour into a large mixing bowl. Cube the butter and, using your fingertips, rub it into the flour until the mixture resembles fine breadcrumbs. Mix in the icing sugar and lime zest.

Add egg yolk and 1-2 tablespoon of lime juice, and bring everything into a ball, making sure not to overwork the pastry. Over kneading/ overhandling will result in tougher biscuits.

Divide the pastry into two equal pieces. Flatten them slightly (so it’s easier to roll out later) and wrap them in clingfilm. Pop the pastry in the fridge for 30 minutes.

Whilst the pastry is chilling, line two large baking sheets with baking paper (we highly recommend Bacofoil).

Preheat the oven to 160°C Fan. After 30 minutes of chilling, take the pastry out of the fridge onto a floured surface. Flour your rolling pin and roll both pieces out to 3 mm thickness. We highly recommend using a stainless steel rolling pin (chill it in the fridge prior to rolling for the best chance of the pastry not sticking to it!).

Stamp out approx. 80 round discs, using a 5 cm cookie cutter. Then use a small cutter (or a piping nozzle) to stamp out the middles of half of the discs for the tops.

Bake in the oven for 12-13 minutes switching the shelves and rotating baking sheets midway through. Take them out of the oven and leave them to cool down completely.

Make Buttercream and Assemble Lime Biscuits

Beat the softened butter and icing sugar using an electric handheld mixer until very light and fluffy.

Pipe a circle of buttercream around the outer edge of the bottom discs, leaving the centre empty for the lime curd. Then place the top discs with the middles cut out on top and press gently to seal. Spoon a bit of lime curd in the middle of each biscuit.

Dust the Key Lime Pie Cookies with some icing sugar before serving, if you wish!

Recipe FAQs

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Recipe Card

Key Lime Pie Sandwich Cookies

Key Lime Pie inspired sandwich biscuits have proved to be a huge success in our house! Featuring melt-in-the-mouth sweet shortbread biscuits, sandwiching buttercream and zingy lime curd, these Key Lime Pie Biscuits will fly off the table before you've had time to make tea!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 12 mins

Chilling and Cooling Time: 1 hr

Total Time 1 hr 42 mins

Course Dessert

Cuisine American, British, European

Servings 40 biscuits

Calories 89 kcal

Equipment

• 2 Large Baking Sheets
• 5 cm cookie cutter
• Electric Handheld Mixer
• Piping Bag with a Nozzle

Ingredients

 

MetricUS Customary

 

1x2x3x

For Lime Biscuits:

• 170 g butter fridge-cold
• 250 g plain flour
• 100 g icing sugar
• 2 limes zest of both + 1-2 tablespoon of juice
• 1 egg yolk

Filling:

• 80 g butter room temperature
• 80 g icing sugar
• 100 g lime curd

Instructions

 

• Place the flour into a large mixing bowl. Cube the butter and, using your fingertips, rub it into the flour until the mixture resembles fine breadcrumbs.
• Mix in icing sugar and lime zest.
• Add an egg yolk and 1-2 tablespoon of lime juice, and bring everything into a ball, making sure not to overwork the pastry.
• Divide into two equal pieces. Flatten them slightly (so it's easier to roll out later) and wrap in clingfilm. Pop in the fridge for 30 minutes.
• Whilst the pastry is chilling, line two large baking sheets with baking parchment.
• Preheat the oven to 160°C Fan. After 30 minutes of chilling, take the pastry out of the fridge onto a floured surface. Flour your rolling pin and roll both pieces out to 3 mm thickness.
• Stamp out approx. 80 round discs, using a 5 cm cookie cutter. Then use a small cutter (or a piping nozzle) to stamp out the middles of half of the discs for the tops.
• Bake in the oven for 12-13 minutes switching the shelves and rotating baking sheets midway through. Take them out of the oven and leave to cool down completely.
• Beat the butter and icing sugar using an electric handheld mixer until very light and fluffy.
• Pipe a circle of buttercream around the outer edge of the bottom discs, leaving the centre empty for the lime curd. Then place the top dics with the middles cut out on top and press gently to seal. Spoon a bit of lime curd in the middle of each biscuit.
• Dust the Key Lime Pie Cookies with some icing sugar before serving.

Nutrition

Calories: 89kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 21mgSodium: 41mgPotassium: 12mgFiber: 1gSugar: 5gVitamin A: 157IUVitamin C: 1mgCalcium: 4mgIron: 1mg

Keyword Biscuits With Lime Curd, Cookies with Lime Curd, Key Lime Cookies, Key Lime Pie Biscuits, Key Lime Pie Cookies, Key Lime Pie Sandwich Cookies, Lime Biscuits, Lime Cookies

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