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Easiest Way to Cook Delicious Easy Lemon & Lime Pie

Easy Lemon & Lime Pie.

Easy Lemon & Lime Pie You can cook Easy Lemon & Lime Pie using 14 ingredients and 8 steps. Here is how you cook that.

Ingredients of Easy Lemon & Lime Pie

  1. Prepare of For the biscuit base.
  2. It's 300 g of ginger nut biscuits.
  3. It's 120 g of butter, melted.
  4. You need of For the filling.
  5. It's 1 of x 397g can condensed milk (I use Nestle).
  6. Prepare 3 of egg yolks.
  7. You need of Finely grated zest and juice of 2 limes.
  8. Prepare of Finely grated zest and juice of 1 lemon.
  9. You need of For the Swiss meringue topping.
  10. It's 3 of egg whites.
  11. Prepare 160 g of caster sugar.
  12. It's 1/4 tsp of cream of tartar.
  13. Prepare 1 tbsp of lime juice.
  14. It's of Extra lime zest, to decorate.

Easy Lemon & Lime Pie step by step

  1. 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)..
  2. 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..
  3. Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters..
  4. 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..
  5. 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..
  6. 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..
  7. 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..
  8. 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..