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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.

Ingredients

Scale

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

Find it online: https://freshrecipehub.com/key-lime-pie-biscuits-recipe/