Lemon-Lime Slab Pie

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.