Preheat oven to 180 degrees C. Lightly grease a 23cm glass pie dish.
In a medium bowl, mix together oats, coconut, flour and sugar. In a separate bowl, mix together melted butter, golden syrup and bicarb soda until frothy. Add golden syrup mixture to oat mixture and stir until ingredients are thoroughly combined. Press mixture evenly into bottom and sides of pie dish.
In a medium mixing bowl, combine condensed milk, lime juice, egg yolks and lemon rind. Beat on medium speed 1 minute. Pour mixture into pie shell.
Bake in preheated oven for 20 minutes, until firm in centre. Do not allow to brown on top. Chill before serving.
A nice use of Anzac biscuit dough but is a touch too sweet as a base...as I said in my tweaks I'd probably use no sugar just the golden syrup next time. Also I used lime rind not lemon rind. I only grated one of the two limes I used for juice - next time Ill grate both. Otherwise a good treat especially making the muffin size versions:-) - 25 Apr 2010
Made this into 12 mini tarts in muffin tins so reduced the cooking time by 5 mins. Used 1/3 cup brown sugar instead of 1/2 of white; next time i think I would leave the sugar out altogether as the golden syrup makes this sweet enough when its a tart base. - 25 Apr 2010
a nice move to substitute anzac bisuit recipe for the original bisuit base which is used in Quay lime pie.I have made quay lime pie several times since being introduced to it whilst visiting my sister in Savannah Georgia. I like this alternative but I also used a little less sugar-but then I like the tartness of the lime and I also used lime zest and not lemon. I also piped cream around the outer edges and sometimes do the same with meringue-its good to ring the changes and I thankyou for this recipe-a nice touch - 24 Apr 2011