Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, easy lemon & lime pie. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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Easy Lemon & Lime Pie is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Easy Lemon & Lime Pie is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have easy lemon & lime pie using 14 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Easy Lemon & Lime Pie:
- Get For the biscuit base
- Take 300 g ginger nut biscuits
- Prepare 120 g butter, melted
- Make ready For the filling
- Get 1 x 397g can condensed milk (I use Nestle)
- Get 3 egg yolks
- Get Finely grated zest and juice of 2 limes
- Prepare Finely grated zest and juice of 1 lemon
- Make ready For the Swiss meringue topping
- Get 3 egg whites
- Take 160 g caster sugar
- Make ready 1/4 tsp cream of tartar
- Get 1 tbsp lime juice
- Prepare Extra lime zest, to decorate
Quick and easy to prepare and delicious to enjoy! This recipe for easy lemon glaze is made with only three ingredients???confectioners' sugar, milk, and fresh Drizzling a lemon glaze over a dessert is an easy way to dress it up, adding a bit of freshness. When life gives you lemons, make something sweet! The Lemon Flavor of the Lemon Bars comes from a mixture of lemon juice, lemon zest, sugar, eggs (not just egg yolks like in lemon curd, we are using the entire eggs) and a.
Steps to make Easy Lemon & Lime Pie:
- Heat the oven to fan 140C Whizz 300g biscuits to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).
- Mix with the melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake blind in the oven for 10 minutes or until the base is lightly coloured. Remove and cool.
- Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.
- Add a can of condensed milk and whisk for 3 minutes, then add the zest & juice of the limes and lemon and whisk again for 3 minutes.
- Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.
- To make the topping, put the egg whites, sugar, cream of tartar and lime juice into a mixing bowl (ideally the one you are going to fix to your electric mixer later). Place the mixing bowl over a bain marie on a gentle heat and, using a whisk, stir gently and continuously until the sugar has dissolved and the temperature of the mixture reaches around 80 degrees.
- Once temperature is reached and the sugar has dissolved, remove from the bain marie and place under your electric mixer with the balloon whisk attached. Whisk on high for around 10-12 minutes until stiff, beautifully glossy and fluffy.
- Dollop or pipe the creme onto the top of the pie and blast with a blowtorch to lightly brown and caramelize the marshmallowwy top. Finish with extra lime zest.
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