The easiest Lemon Lime Pie

Name: The easiest Lemon Lime Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: European, Mediterranean
Ingredients: 150g Marie Biscuits; 100g unsalted butter; 1 tbsp caster sugar; 1/4 tsp salt; 3/4 cup lemon + lime juice (or other citrus juice with similar acidity); 3 egg yolks; 595g sweetened condensed milk (approximately 1.5 cans); 1/2 tsp lemon zest (optional); 1/2 tsp lime zest (optional); 3 egg whites; 3/4 cup sugar; A few drops of lemon juice; A pinch of salt

8 steps

Prep:20minCook:30min

Delicious citrus lemon and lime pie, using a Latin technique, condensed milk and any citrus fruit make for the filling of this pie. The crust is made with crushed marie biscuits and melted butter, you can choose to bake to add an extra layer of caramelisation or just leave it as is. Where magic truly happens is with the delicious swiss meringue, if done right is neither too sweet not too bland and it definitely brings some balance to the lip smacking sour filling of this pie. Try making it with other citrus fruit for a fun twist.

Updated at: Thu, 17 Aug 2023 03:47:12 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories512.2 kcal (26%)

Total Fat20.2 g (29%)

Carbs76 g (29%)

Sugars65.4 g (73%)

Protein9.5 g (19%)

Sodium288.1 mg (14%)

Fiber0.7 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Instructions

Step 1

Before you start, zest 1 lemon and 1 lime (optional). Preheat the oven to 180°C (356°F).

Step 2

For the crust, use a food processor to crush the Marie Biscuits into a fine powder. Melt the unsalted butter and mix it with the crushed biscuits, caster sugar, and salt.

Step 3

Line your pie tin with baking paper and press the biscuit mixture onto the pan until you have an even surface. Bake for 15 minutes until caramelized. Allow it to cool down at room temperature. Alternatively, you can skip this step and let it set in the fridge until hardened, but baking it adds an extra layer of flavor.

Step 4

For the Lemon-Lime filling, combine the egg yolks, sweetened condensed milk, citrus juice, and zest in a microwave-safe bowl. Cook in the microwave in 30-second increments, stirring in between, for a total of 2-3 minutes. The yolks should blanch, but be careful not to overcook the filling. It may appear loose at this point, but it will set in the fridge.

Step 5

Allow the filling to cool down slightly, then pour it into the pie crust, leveling it evenly. Place it in the fridge and let it set for at least 2 hours, preferably overnight.

Step 6

Before serving, make the Swiss Meringue. Set up a double boiler with simmering water and add the egg whites, sugar, lemon drops, and salt to the bowl. Cook, whisking slightly, until the sugar just dissolves.

Step 7

Whisk the mixture on high speed until stiff peaks form. This may take 3-5 minutes, so be patient!

Step 8

Decorate your pie as desired, and at this point, you can torch it or broil it in the oven until it develops a golden color.