Recipe of Perfect Easy Lemon & Lime Pie - Logo collection for you

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Before you jump to Easy Lemon & Lime Pie recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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We hope you got insight from reading it, now let's go back to easy lemon & lime pie recipe. To make easy lemon & lime pie you need 14 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to make Easy Lemon & Lime Pie:

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

Steps to make Easy Lemon & Lime Pie:

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..

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