Lime quark pie

A refreshing lime quark pie is made within 20 minutes, but it needs some time in the fridge until it's completely set. A no-bake pie that's ideal for summer

20 minutes 12 people Pie and cake
Lime quark pie


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  • 700 gram plain quark
  • 3 limes
  • about 200 gram dry cookies (such as graham crackers)
  • 75 gram dairy butter
  • 6 gelatin leaves
  • 170 gram condensed milk (sugared)
Lime quark pie ingredients
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Kitchen equipment

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  • food processor, blender or rolling-pin and ziplock bag
  • small sauce pan
  • spring form (24 cm - 9.4 inch)
  • medium-sized bowl
  • whisk
  • large bowl


20 minutes 12 people Pie and cake

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Preparation -- 15 minutes

CRUSH the cookies, you can use a food processor or blender or a rolling-pin. If you're using a rolling-pin it's best to add the cookies to a ziplock bag to keep your kitchen clean.

MELT the butter and stir the butter and cookies together. COAT a spring form with butter and line the bottom with parchment paper if you want. DIVIDE the cookie crumbs over the bottom to create a cookie pie crust.

GRATE the peel of the limes and SQUEEZE the juice the 2,5 limes in a small saucepan and heat it on low heat. SOAK the gelatin leaves in cold water for a few minutes.

SQUEEZE as much water as possible from the gelatin leaves and dissolve them in the lime juice. 

Lime quark pie
Lime quark pie

Finishing the lime quark pie -- 5 minutes + waiting time

STIR the quark and condensed milk until you've reached a smooth mixture. ADD the lime mixture and divide over the cookie pie crust.

REFRIGERATE the pie for at least 2 hours, or until completely set. GARNISH with the leftover half a lime. Enjoy!

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