Ingredients


300g pack gluten lactose free ginger nut biscuit

100g lactose free butter, melted

3 egg yolks

100g golden caster sugar

zest and juice 4 lime, plus thin lime slices (optional) to serve

zest juice 1 lemon

397g lactose free cream cheese


Serves - 6







Method


Heat oven to 180C/fan 160C/gas 4. Tip the gluten and lactose free biscuits into a food processor and blitz to crumbs. Add the lactose free butter and pulse to combine.

Tip the mix into a fluted rectangular tart tin, about 10 x 34cm (or 20cm round tin) and press into the base and up the sides right to the edge. Bake for 15 mins until crisp.

While the base is baking, tip the egg yolks, sugar, and lime and lemon zests into a bowl and beat with an electric whisk until doubled in volume. Pour in the lactose free cream cheese, beat until combined, then add the citrus juices.

Pour the mix into the tart case and bake for 20 mins until just set with a slight wobble in the centre. Leave to set completely, then remove from the tin, cool and chill. Serve in slices topped with thin lime slices, if you like.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Lime pie
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