Pie Recipes
Lemon-Lime Slab Pie
Zesty, tart and tangy, this Lemon-Lime Slab Pie is made easy with Pillsbury™ pie crusts and gets its fresh flavors from the grated zest and juice of lemons and limes. Each piece is topped with a dollop of sweetened whipped cream for a pretty presentation.
Prep: 60 min | Total: 4 hr | Yield: 16 servings
Ingredients
Crust
- 1 (14.1 ounce) box refrigerated Pillsbury™ Pie Crusts (2 count), softened as directed on box
Filling
- 2 1/2 cups granulated sugar
- 1/2 cup cornstarch
- 2 1/2 cups water
- 2 teaspoons grated lemon zest*
- 2 teaspoons grated lime zest*
- 1/2 cup fresh lemon juice
- 1/4 cup fresh lime juice
- 5 egg yolks
- 5 tablespoons butter, cut into pieces
Topping
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Decoration
- 2 teaspoons grated lime zest*
Instructions
- Heat oven to 450 degrees F.
Crust
- On a lightly floured work surface, unroll and stack pie crusts one on top of the other. Roll to 17 x 12 inch rectangle. Fit crust into ungreased 15 x 10 x 1 inch pan, pressing firmly into corners and sides. Fold extra crust under, even with edges of pan. Using fork, prick all over bottom and sides.
- Bake for 10 to 12 minutes or until golden brown and completely baked.
- Cool completely on cooling rack, about 30 minutes.
Filling
- In a 3 quart saucepan, mix granulated sugar and cornstarch. Gradually stir in water, lemon zest, 2 teaspoons lime zest, the lemon juice and lime juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.
- In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook for 2 minutes longer, stirring constantly. Remove from heat; stir in butter. Pour over cooled baked crust. Cool at room temperature for 15 minutes, then cover filling with plastic wrap. Refrigerate for at least 2 hours or until set.
- When ready to serve, remove plastic wrap from filling. Cut pie into 4 rows by 4 rows.
Topping
- In a chilled medium bowl, beat topping ingredients with electric mixer on medium-high speed until stiff peaks form.
- Spoon topping into decorating bag fitted with 1/2 inch star piping tip. In center of each piece, apply steady pressure to bag while squeezing, and pipe in tight circle to make rosette flower about 1 1/2 inches in diameter. Stop squeezing, and quickly lift bag off.
Decoration
- Garnish rosettes with 2 teaspoons lime zest.
- Store loosely covered in refrigerator.
Notes
* 1 medium lemon yields about 3 tablespoons juice and 2 to 3 teaspoons grated lemon zest.
1 lime yields about 2 tablespoons juice and 1 to 2 teaspoons grated lime zest.
If desired, brush crust with milk, and sprinkle with sugar before baking for extra flavor and a decorative touch.
Nutrition
Per serving: 350 Calories, 16g Total Fat, 2g Protein, 50g Total Carbohydrate, 33g Sugars
Attribution
Recipe and photo used with permission from: Betty Crocker Kitchens