Line your tin with baking parchment, making sure the parchment is bigger than the tin to allow you to hold it. Preheat oven to fan 160C, conventional 180C, gas 4.
Place biscuits in a food processor and mix into crumbs. Add the melted butter and mix well.
Place the biscuit crumbs at the base of the tin. Bake for 10 minutes and leave to cool.
While the base is cooking make the Lime Jelly by adding 1/2 pint (285ml) boiling water and stir until dissolved.
Once the base and Lime Jelly are cool, make the creamy layer. Empty the contents of the sachet into a bowl, add 150ml boiling water and stir until dissolved. Gradually blend the condensed milk to the jelly
Allow to cool before pouring over the base (stir frequently to prevent setting)
Put in the fridge to set.
Once the white layer is set, gently pour the Lime Jelly over the white layer
Put in the fridge to set.
Once set, lift out of the tin using the baking parchment and place on a chopping board. Using a large sharp knife cut into squares and serve with lime zest or a thin slice of lime.
Difficulty
Rating
Line your tin with baking parchment, making sure the parchment is bigger than the tin to allow you to hold it. Preheat oven to fan 160C, conventional 180C, gas 4.
Place biscuits in a food processor and mix into crumbs. Add the melted butter and mix well.
Place the biscuit crumbs at the base of the tin. Bake for 10 minutes and leave to cool.
While the base is cooking make the Lime Jelly by adding 1/2 pint (285ml) boiling water and stir until dissolved.
Once the base and Lime Jelly are cool, make the creamy layer. Empty the contents of the sachet into a bowl, add 150ml boiling water and stir until dissolved. Gradually blend the condensed milk to the jelly
Allow to cool before pouring over the base (stir frequently to prevent setting)
Put in the fridge to set.
Once the white layer is set, gently pour the Lime Jelly over the white layer
Put in the fridge to set.
Once set, lift out of the tin using the baking parchment and place on a chopping board. Using a large sharp knife cut into squares and serve with lime zest or a thin slice of lime.
