Lemon and Lime Pie

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Course: Desserts

Ingredients

INGREDIENTS
For the base:
15 digestive biscuits
90g unsalted butter, melted
Zest of 1 lime

For the filling:
4 egg yolks
400g tin of condensed milk Zest and juice of 2 lemons Zest and juice of 3 limes
Reserve some of the zest for decoration

For the meringue:
3 egg whites
150g caster sugar

METHOD
➤  Preheat the  oven to  190˚C and  grease a 19cm spring form cake tin.
➤  For the base: Add the biscuits to the bowl and attach the K Beater, mix on a high speed until they are fine breadcrumbs.
➤  Add  the melted butter  and lime zest and mix until combined. Press the mixture into the cake tin and bake in the oven for 10 minutes, remove and leave to cool slightly.
➤ For the filling: Remove the K beater and attach  the  whisk.  Add  the  egg  yolks  and whisk on a medium speed for 1 minute. With the machine on a low speed pour in the milk, zest and juice and whisk for a further minute. Pour the mixture on top  of the biscuit  base and reserve.
➤ Clean the bowl and whisk the egg whites untilstiff peaks form. Add the sugar one tablespoon at a time and keep whisking until glossy and stiff. Spoon onto the top of the pie.
➤  Bake in the oven for 20-25 minutes until slightly set and the meringue is golden.
➤ Sprinkle with lime zest to decorate and chill in the fridge for about four hours.

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