Are you looking for a dessert that everyone at the table will fight over? One that's easy to follow? I'm pretty sure this Lemon & Lime Pie Recipe is it. A buttery biscuit base, a tangy citrus filling, and a cloud of soft whipped cream on top — it's the kind of pie that disappears fast and takes very little effort to make.
It's also one of those rare recipes that fits every occasion on the calendar: Christmas, Easter, birthdays, Australia Day, 4th of July, family get-togethers, Mother's Day, Father's Day — you name it, they'll eat it. Once you've made it once, don't be surprised if it becomes your go-to "bring a dessert" recipe.
Watch the full step-by-step video here: Lemon & Lime Pie Recipe on YouTube
Why You'll Love This Recipe
- Made for a crowd – easily doubled for bigger gatherings.
- Balanced flavour – the lime and lemon cut through the sweetness of the condensed milk, and the Greek yoghurt adds a lovely tang.
Lemon & Lime Pie
Prep time: 20 minutes Chill time: 4 hours (or overnight) Total time: 4 hours 20 minutes Serves: 8–10
Ingredients
For the base:
- 150g biscuits of choice
- 75g butter, melted
For the filling:
- 2 x 395g tins condensed milk
- 1 cup Greek yoghurt
- 3 limes, juiced
- 3 lemons, juiced
For the topping:
- 1 cup cream, for whipping
- 1 tsp granulated sugar
- 1 tsp vanilla essence
Method
- Preheat your oven to 180°C or 360°F
- Crush the biscuits into fine crumbs — either in a food processor or in a sealed bag with a rolling pin.
- Mix the biscuit crumbs with the melted butter until every crumb is coated and the mixture holds together when pressed.
- Press the mixture firmly into the base (and up the sides, if using a tart tin) of your pie dish. Pop it in the fridge while you make the filling.
- In a large bowl, whisk together the condensed milk, Greek yoghurt, lime juice and lemon juice until smooth and thickened.
- Pour the filling over the chilled base and smooth the top.
- Refrigerate for at least 4 hours, or overnight, until fully set.
- When ready to serve, whip the cream with the sugar and vanilla essence to soft peaks.
- Spread or pipe the whipped cream over the set pie, slice, and serve.
Storage: Keep covered in the fridge for up to 3 days.
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Loved this recipe? Watch how it's made in the full video on YouTube, and subscribe to Creating Dishes for more simple, crowd-pleasing recipes.
