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 and 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.
Instead of making this Lemon and Lime Pie in a round pie tin you could make it in a tray and eat it as a slice. It's very versatile.
Watch the full step-by-step video here: Lemon & Lime Pie Recipe on YouTube
Prep time: 20 minutes Chill time: 4 hours (or overnight) Total time: 4 hours 20 minutes Serves: 8–10
For the base:
For the filling:
For the topping:
Preheat your oven to 180°C or 360°
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 of your pie dish. Pop it in the oven for 10 minutes.
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 cooked base and smooth the top. Cook in the oven for 15 minutes.
Once cooked, Cool on the bench for 30 minutes then place in the fridge for 3 hours.
When ready to serve, whip the cream with the sugar and vanilla essence to soft peaks.
Pipe the whipped cream over the pie, slice, and serve.
Storage: Keep covered in the fridge for up to 3 days.
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A buttery biscuit base topped with a tangy lemon and lime filling and soft whipped cream — an easy, crowd-pleasing pie that comes together with minimal effort.
Preheat oven to 180°C (360°F).
Crush biscuits into fine crumbs using a food processor or rolling pin in a sealed bag.
Mix biscuit crumbs with melted butter until fully coated and mixture holds together when pressed.
Press mixture firmly into base and up sides of pie dish. Bake for 10 minutes.
Whisk together condensed milk, Greek yoghurt, lime juice and lemon juice until smooth and thickened.
Pour filling over cooked base and smooth the top. Bake for 15 minutes.
Cool on the bench for 30 minutes, then refrigerate for 3 hours.
Whip cream with sugar and vanilla essence to soft peaks.
Pipe whipped cream over pie, slice, and serve.
