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.

Lemon-Lime Slab Pie

If desired, brush crust with milk, and sprinkle with sugar before baking for extra flavor and a decorative touch.

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*

* 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.

Instructions

  1. Heat oven to 450 degrees F.
  2. Crust: On 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.
  3. Bake for 10 to 12 minutes or until golden brown and completely baked.
  4. Cool completely on cooling rack, about 30 minutes.
  5. Filling: In 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.
  6. 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.
  7. When ready to serve, remove plastic wrap from filling. Cut pie into 4 rows by 4 rows.
  8. Topping: In chilled medium bowl, beat topping ingredients with electric mixer on medium-high speed until stiff peaks form.
  9. 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.
  10. Decoration: Garnish rosettes with 2 teaspoons lime zest.
  11. Store loosely covered in refrigerator.

Prep: 60 min | Total: 4 hr | Yield: 16 servings

Nutrition information: 350 Calories, 16g Total Fat, 2g Protein, 50g Total Carbohydrate, 33g Sugars

Recipe and photo used with permission from: Betty Crocker Kitchens