Lemon-Lime Slab Pie

Name: Lemon-Lime Slab Pie
Prep time: 1 h
Total time: 4 h
Yield: 16
Ingredients: 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box; 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; 1 cup heavy whipping cream; 3 tablespoons icingpowdered sugar; 1/2 teaspoon vanilla; 2 teaspoons grated lime zest

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Prep 60 min
Total 4 hr 0 min
Servings 16

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Zesty, tart and tangy, this slab pie is made easy with Pillsbury™ pie crusts and gets its fresh flavours 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.

Jun 8, 2018

Ingredients

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

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

1 cup heavy whipping cream
3 tablespoons icingpowdered sugar
1/2 teaspoon vanilla

2 teaspoons grated lime zest

Steps

1

Heat oven to 450°F. On lightly floured work surface, unroll and stack pie crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-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.
2

Bake 10 to 12 minutes or until golden brown and completely baked. Cool completely on cooling rack, about 30 minutes.
3

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.
4

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 2 minutes longer, stirring constantly. Remove from heat; stir in butter. Pour over cooled baked crust. Cool at room temperature 15 minutes, then cover filling with plastic wrap. Refrigerate at least 2 hours or until set.
5

When ready to serve, remove plastic wrap from filling. Cut pie into 4 rows by 4 rows. In chilled medium bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form.
6

Spoon topping into decorating bag fitted with 1/2-inch star piping tip. In centre 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 diametre. Stop squeezing, and quickly lift bag off. Garnish rosettes with 2 teaspoons lime zest. Store loosely covered in refrigerator.

Expert Tips

Tip 1
1 medium lemon yields about 3 tablespoons juice and 2 to 3 teaspoons grated lemon zest.
Tip 2
1 lime yields about 2 tablespoons juice and 1 to 2 teaspoons grated lime zest.