Homemade Recipe: Lemon and Lime Pie

Cooking Lemon and Lime Pie Needs 15 Ingredients And 2 Steps

Lemon and Lime Pie is one of popular Food. Fruit is part of plant. Fruit is very delicious it have from the tree or plant are planted by human to get the fruit. Lemon and Lime Pie is one processed of popular Fruit , it has many variant or taste, sweet, sour, bitter, fresh and Lemon and Lime Pie has one special taste and smell. Lemon and Lime Pie also has other benfits for healthy and more. Because it has rich nutritions and vitaminsss, for more delicious taste we can make many processed food from Lemon and Lime Pie.

Tutorial Cooking Of Lemon and Lime Pie

Lemon and Lime Pie You can cook Lemon and Lime Pie by using 15 ingredients and 2 steps. Here is how you cook Lemon and Lime Pie.

Ingredients of Lemon and Lime Pie

  1. Prepare of For the base:.
  2. You need to prepare 150 g of gluten free plain flour.
  3. Prepare 75 g of dairy free spread melted.
  4. Prepare 3 tbsps of water.
  5. You need to prepare 1 tbsp of caster sugar.
  6. Prepare of For the filling:.
  7. Prepare 4 of egg yolks.
  8. You need to prepare 1 of egg white.
  9. Prepare 1 tsp of lemon zest.
  10. Prepare 1 tsp of lime zest.
  11. Prepare 100 ml of lemon juice.
  12. You need to prepare 75 ml of lime juice.
  13. You need to prepare 400 g of dairy free coconut condensed milk.
  14. Prepare of For the topping:.
  15. You need to prepare 1 tbsp of icing sugar.

Lemon and Lime Pie instructions

  1. Grease 6 individual flan cases Preheat the oven to 180 oC Place the caster sugar and flour in a bowl, rub the dairy free into the flour mix and stir in the water Press into the bottom of the tin and up around the edges, bake in the oven for 10 minutes Mix together the egg yolks, lemon zest and juice, lime zest and juice and coconut condensed milk.
  2. In a separate bowl whisk the egg white until stiff peaks form Gently fold into the lemon mixture Pour into the pie crust and bake for 15 minutes Allow to cool and dust with icing sugar prior to serving.

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