Total Time
4hrs 25mins
Prep 25 mins
Cook 4 hrs

This work with 3 large lemons instead of the limes.

Ingredients Nutrition

  • 125 g gingernut biscuits
  • 40 g butter, melted
  • 5 limes
  • 284 ml double cream
  • 397 g condensed milk


  1. Crush the biscuits with a rolling pin or in a food processor.Mix the butter with the biscuit crumbs & spread over the base of a 7in spring released cake tin, pressing down well.
  2. Pare strips of zest from one of the limes & cut into fine shreds. Douse in boiling water, drain & pat dry on kitchen paper.Set aside. Grate the remaining zest from the limes & squeeze the juice.
  3. Lightly whip the cream & fold in the condensed milk & whisk in the grated lime zest & juice.
  4. Pour the mixture on top of teh biscuit base. Cover & chill for at least 4 hours or over night till set.
  5. To serve, remove the mousse cake from the cake tin & scatter with the lime shreds around the edge.