Name: Lemon Lime Pie
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 8 serving(s)
Ingredients: 3/4 cup (115 g) unbleached all-purpose flour; 2 tbsp brown sugar; 1/4 tsp salt; 1/3 cup (75 g) cold unsalted butter, diced; 1 tbsp cold vegetable shortening, diced; 1 to 2 tbsp (15 to 30 ml) ice water; 2 lemons; 2 limes; 3/4 cup (160 g) sugar; 3 tbsp unbleached all-purpose flour; 2 eggs; 1/4 cup (55 g) unsalted butter, melted

Preparation

Pastry
- In a food processor, combine the flour, sugar and salt. Add the butter and shortening and pulse until tit forms pea-sized pieces. Add the water and pulse just until the dough starts coming together. Remove the dough from the food processor. Using your hands, form the dough into a disc. Cover in plastic wrap and refrigerate for 30 minutes.
- On a lightly floured work surface, roll out the dough and line a 9-inch (23 cm) pie plate, preferably with a removable bottom. Refrigerate for 30 minutes.
- With the rack in the lowest position, preheat the oven to 375°F (190°C).
- Prick the pie crust with a fork and line with aluminum foil. Top with dry beans (or ceramic baking beans) and bake for 25 minutes. Remove the beans and foil.
Filling
- Meanwhile, finely grate the zest of one lemon and one lime into a bowl. Squeeze the juice from all of the citrus fruit into the bowl. Set aside.
- In another bowl, beat the sugar, flour, and eggs until smooth. Whisk in the butter, citrus zest and juice. Pour into the crust.
- Bake for 30 minutes. Brown the top of the pie in the oven under the broiler, if desired. Remove from the oven and let cool on a wire rack. Refrigerate for 4 hours or until chilled.

Lemon Lime Pie

Categories

Ingredients

Pastry

Filling

Preparation

Pastry

Filling

Personal Note