Key Lime Pie Biscuits Recipe

Introduction

These Key Lime Pie Biscuits bring a playful twist to the classic dessert, combining buttery biscuit layers with tangy lime curd and a light buttercream. Perfect for a fresh, zesty treat that’s both elegant and easy to enjoy any time.

Ingredients

• 170 g butter (fridge-cold)
• 250 g plain flour
• 100 g icing sugar
• Zest of 2 limes + 1-2 tbsp lime juice
• 1 egg yolk
• 80 g butter (room temperature)
• 80 g icing sugar
• 100 g lime curd

Instructions

1. Step 1: Place the flour into a large mixing bowl. Cube the cold butter and rub it into the flour using your fingertips until the mixture looks like fine breadcrumbs.
2. Step 2: Stir in the icing sugar and lime zest until evenly combined.
3. Step 3: Add the egg yolk and 1-2 tablespoons of lime juice, then bring the mixture together into a ball, being careful not to overwork the dough.
4. Step 4: Divide the dough into two equal parts. Flatten each slightly, wrap in clingfilm, and chill in the fridge for 30 minutes.
5. Step 5: While the dough chills, line two baking sheets with baking parchment and preheat the oven to 160°C (fan).
6. Step 6: On a floured surface, roll each piece of dough out to about 3 mm thickness, using a floured rolling pin.
7. Step 7: Cut out approximately 80 round discs using a 5 cm cookie cutter. For half of these, use a smaller cutter or piping nozzle to cut out the center to create tops.
8. Step 8: Bake the biscuits for 12-13 minutes, swapping the position of the baking sheets and rotating them midway for even baking. Let them cool completely.
9. Step 9: Beat the room temperature butter and icing sugar with an electric mixer until very light and fluffy.
10. Step 10: Pipe a ring of buttercream around the edge of the bottom biscuit halves, leaving the center free for the lime curd. Gently press a top biscuit with the cut-out center on top, then spoon lime curd into the center.
11. Step 11: Dust the finished biscuits with icing sugar before serving.

Tips & Variations

• For a more intense lime flavor, increase the lime zest or add a small amount of lime extract to the buttercream.
• Use a piping bag with a small round nozzle to neatly pipe buttercream for a professional finish.
• You can substitute lime curd with lemon curd if limes are unavailable.

Storage

Store the assembled biscuits in an airtight container in the refrigerator for up to 3 days. Before serving, bring them to room temperature for the best texture and flavor. Do not freeze after adding the lime curd and buttercream as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the biscuit dough ahead of time?

Yes, the biscuit dough can be prepared and chilled in the refrigerator for up to 24 hours before rolling and baking.

What if I don’t have lime curd?

You can make your own lime curd or substitute with lemon curd or even a tangy fruit jam, but the authentic tangy lime flavor is key to this recipe’s charm.

Key Lime Pie Biscuits Recipe

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★★★★★

4.6 from 124 reviews

These delightful Key Lime Pie Biscuits combine a buttery, crumbly pastry with a zesty lime flavor and a luscious lime curd center, topped with a light and fluffy buttercream. Perfectly baked to a golden finish, they offer a refreshing citrus twist on classic biscuits, ideal for afternoon tea or a sweet treat.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 13 minutes
• Total Time: 1 hour 10 minutes
• Yield: Approximately 40 Key Lime Pie Biscuits 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Pastry:

• 170 g fridge-cold butter, cubed
• 250 g plain flour
• 100 g icing sugar
• Zest of 2 limes
• 1–2 tbsp lime juice (from 2 limes)
• 1 egg yolk

For the Buttercream:

• 80 g butter, room temperature
• 80 g icing sugar

For the Filling:

• 100 g lime curd

Instructions

1. Make the Pastry Base: Place the plain flour into a large mixing bowl. Cube the fridge-cold butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs, ensuring not to melt the butter.
2. Add Sugar and Lime Zest: Mix in the icing sugar and zest of two limes to the breadcrumb mixture for a fresh citrus aroma and sweetness.
3. Incorporate Egg Yolk and Lime Juice: Add the egg yolk and 1-2 tablespoons of lime juice. Gently bring the mixture into a ball, being careful not to overwork the dough to maintain a tender texture.
4. Chill the Dough: Divide the dough into two equal parts, flatten slightly for ease of rolling, wrap in clingfilm, and refrigerate for 30 minutes to firm up.
5. Prepare for Baking: Line two large baking sheets with baking parchment and preheat the oven to 160°C fan assisted.
6. Roll Out and Cut Shapes: After chilling, roll the dough on a floured surface using a floured rolling pin to a thickness of 3 mm. Use a 5 cm cookie cutter to cut approximately 80 round discs. For half of the discs, use a smaller cutter or piping nozzle to cut out the centers to create tops.
7. Bake the Biscuits: Arrange the biscuits on the prepared trays and bake in the oven for 12-13 minutes, switching shelves and rotating the trays halfway through for even cooking. Allow to cool completely after baking.
8. Prepare Buttercream: Using an electric handheld mixer, beat the room temperature butter and icing sugar together until very light and fluffy, creating a smooth buttercream suitable for piping.
9. Assemble the Biscuits: Pipe a ring of buttercream around the edge of each bottom biscuit (the ones without cut-out centers), leaving the center hollow for the lime curd. Gently place the top biscuits (with cut-out centers) on top and lightly press to seal.
10. Fill and Finish: Spoon a small amount of lime curd into the center hole of each assembled biscuit. Finally, dust the completed Key Lime Pie Biscuits with icing sugar before serving to add a decorative touch.

Notes

• Ensure the butter for the pastry is cold to achieve a crumbly texture.
• Do not overwork the dough to keep the biscuits tender and flaky.
• Chilling the dough before rolling is essential for ease of handling and better texture.
• Switching the baking trays halfway through baking ensures even cooking and browning.
• Use fresh lime zest and juice for the best citrus flavor.
• Lime curd can be homemade or store-bought based on preference.
• These biscuits are best enjoyed within 2-3 days stored in an airtight container.

Keywords: Key Lime Pie, Biscuits, Lime, Lime Curd, Buttercream, Citrus Dessert, Baked Biscuits, Sweet Treat