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Key Lime Pie Biscuits

Key Lime Pie Biscuits in a white tin, with white tulips in the background.
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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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Key Lime Pie Cookies stacked on a woode chopping board with white tulips in the background.

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.
Ingredients for Key Lime Pie Cookies on a Wooden chopping board.

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 tbsp 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

Can These Biscuits Be Made With Lemon Curd?

Yes, these work perfectly with lemon zest and juice and lemon curd in the middle. Also, try this recipe with passionfruit curd – so delicious!

Can Sweet Shortcrust Pastry Be Made In Advance?

Yes, make the pastry up to 24 hours in advance and keep it in the fridge. Pâte sucrée can also be frozen, and then thawed before rolling it out. If you wish, you can make the biscuits and store them in an airtight container for 2 days before filling them on the day that you wish to serve them!

How To Store Key Lime Pie Cookies?

Once the key lime pie cookies are assembled, arrange them in an airtight container (you can stack them with a sheet of baking parchment in between) and store them in the fridge. However, take them out of the fridge about 30 minutes before serving so that the buttercream can soften.

Why is My Lime Curd Yellow, not Green?

Most lime curds will have a yellow colour. Lime juice isn’t bright green and the egg yolks that curd is made with add even more ‘yellowness’. If you want your curd green, simply add a drop of green food colouring into it!

Key Lime Pie cookies on a wire rack.

And if you fancy something else, have a look at our full collection of cookies, biscuits and bars.

Recipe Card

Key Lime Pie Biscuits in a white tin, with white tulips in the background.

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 3 votes
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

Ingredients
 
 

For Lime Biscuits:

  • 170 g butter fridge-cold
  • 250 g plain flour
  • 100 g icing sugar
  • 2 limes zest of both + 1-2 tbsp 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 tbsp 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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4 Replies to “Key Lime Pie Biscuits”

  1. 5 stars
    These are melt in your mouth delicious! The lime flavor is amazing and they are so cute!

    1. Thanks, Gina! We love lime here, at Somebody Feed Seb 🙂

  2. Shadi+Hasanzadenemati says: Reply

    5 stars
    It was so delicious and everyone loved it! Thank you for this amazing recipe!

    1. Thanks! Glad you liked them 🙂

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