Lime and Lemon Pie | How to make Lime and Lemon Pie

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By Ruchira Hoon
Created on 5th Apr 2016
  • Lime and Lemon Pie, How to make Lime and Lemon Pie
Lime and Lemon Pieby Ruchira Hoon
  • Lime and Lemon Pie | How to make Lime and Lemon Pie (36 likes)

  • 0 reviews
    Rate It!
  • By Ruchira Hoon
    Created on 5th Apr 2016

About Lime and Lemon Pie

A delicious pie that's made with lots of butter, sugar and lemon juice

Lime and Lemon Pie, a deliciously finger licking recipe to treat your family and friends. This recipe of Lime and Lemon Pie by Ruchira Hoon will definitely help you in its preparation. The Lime and Lemon Pie can be prepared within 30 minutes. The time taken for cooking Lime and Lemon Pie is 40 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 10 people. The recipe details out how to make Lime and Lemon Pie step by step. The detailed explanation makes Lime and Lemon Pie so simple and easy that even beginners can try it out. The recipe for Lime and Lemon Pie can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Lime and Lemon Pie from BetterButter.

  • Prep Time30mins
  • Cook Time40mins
  • Serves10People

Video for key ingredients

  • Homemade Short Crust Pastry

Lime and Lemon Pie

Ingredients to make Lime and Lemon Pie

  • For the base/short crust pastry:
  • 2 cups flour
  • 110 grams cold butter
  • 1 tsp sugar
  • 1/2 tsp Salt
  • 1 whole egg
  • 1/4- 1/2 cup very cold water
  • For the lemon filling
  • 3 whole eggs
  • 1 cup sugar
  • 100 grams butter
  • 1/2 cup Cream
  • 1 tblsp lemon / lime zest
  • 1/4 cup lemon juice
  • 2 springs of mint
  • A pinch of salt
  • For the topping
  • Lemon slices
  • 1 tsp lemon zest
  • sprigs of fresh mint

How to make Lime and Lemon Pie

  1. Start by preparing the short crust pastry. In a large bowl mix together the flour, salt and sugar. Add in the butter and with your hands, crumble the flour and butter together till it resembles coarse bread crumbs.
  2. Beat the whole egg and add into the flour mix. With the help of some ice cold water, bring together the dough. Do NOT knead. This will keep the pastry flaky.
  3. Flatten and wrap in a cling film. And let it rest in the refrigerator for 30 minutes.
  4. While the dough is chilling, make the filling. Place the eggs, lemon juice, sugar and lemon zest onto a double boiler. Whisk until the eggs start changing colour. This should take about 10 minutes.
  5. As the eggs thicken, turn off the heat and stir in the butter, mint, salt and cream. Remove and cool in the refrigerator until you're ready to assemble the pie
  6. Roll out the short crust dough to fit the tin. Bake it blind for 20 minutes at 190 degree centigrade on a pre-heated oven. And open for an additional 15 minutes.
  7. Set aside and cool. Fill in the lemon filling. Chill for atleast 2 hours. Top with lemon slices, lemon zest and mint just before serving.

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