The Limon Pie with the Hidden Crust

THE LIMON PIE WITH THE HIDDEN CRUST

Who said  you can’t have a  crust hidden under a meringue top in a pie? Who said  you can only have Lemon Meringue or a Key lime Pie with Meringue as its topping? Why not put the two together and layer the sections like a cake. First, the bottom crust, then a layer of lemon pudding, then a layer of lime filling, followed on top with a pie crust, and on top of that is the Meringue that encases the whole pie together! This what I call the Limon Pie!1- 9inch Pie crust- (top and bottom)

400 degree oven

Roll bottom crust out and keep top dough refrigerated

Prick bottom and Pre-bake bottom pie shell for 10-15 minutes till lightly brown and not quite done

Take out of oven and let cool slightly

Lemon Curd/ Lime Curd

  • 1 cup plus 2 tablespoons of sugar
  • 1/3 cup of cornstarch
  • 1/2 teaspoon of salt 
  • 1/4 cup of cold water
  • 1- and 1/2 cups of hot water
  • Juice of a small whole lime (about 4 tablespoons)
  • Juice of a half of lemon
  • 4 eggs separated (yolk and whites)
  • 4 tablespoons of cold butter
  • 1 teaspoon of freshly grated lime zest
  • 1 teaspoon of freshly grated lemon zest
  • (add 3 tablespoons of sugar and 1 teaspoon of cream of tartar to egg whites for meringue)
  1. In a sauce pan over medium low heat, combine 1 cup plus 2 tablespoons of sugar, 1/3 cup of cornstarch, 1/2 teaspoon of salt, and 1/4 cup of cold water. Mix well;
  2. Add 1- 1/2 cups of hot water and continue cooking, stirring constantly, until very thick
  3. Remove from heat and divide batter  in half into 2 pans and place both pans over medium low heat.
  4. Add lime juice and zest to one pan and lemon juice and zest to the other
  5. Cook , stirring constantly till thickened
  6. In a bowl add 2  beaten egg yolks and beat in a little bit of the lime mixture and add back to the saucepan
  7. Do the same thing to the lemon curd by beating the other 2 egg yolks with a little lemon mixture and mix back into the saucepan.
  8. Cook, stirring constantly in both pans, for about 2 minutes longer.
  9. Take off the heat and whisk 2 tablespoons of cold butter in each pan and stir till blended.
  10. Let cool
  11. Pour lemon curd into pie shell making sure to cover bottom
  12. Pour lime curd over lemon curd covering all
  13. Turn up oven to 425 degrees
  14. Roll top pie crust out very thin and place and cut just to fit over lemon curd and not to fit over entire pie and tuck into pie filling.
  15. Place in 425 degree oven and cook pie for about 10-15 minutes or till top crust is light brown
  16. Take out of oven and leave oven on
  17. Make Meringue by placing egg whites in a bowl, adding sugar and cream of tartar and whipping with a mixer till it forms stiff peaks
  18. With a rubber s spatula spread meringue over pie covering to the edge lifting up with spatula to form spikes.
  19. Bake for 15 more minutes in oven till top and meringue is golden brown.
  20. Pull out of oven and cool
  21. When cooled, place in refrigerator for 3-4 hours to let pie set.
  22. Enjoy!
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About piesandeyes

I am a Chef, a Baker, a foodie, I love pots and pans, bakeries, and especially pies! I love the smells of something baking in the oven and I could live just standing next to a stove.
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6 Responses to The Limon Pie with the Hidden Crust

  1. Zesty lime. & zesty curd flavours! For a citrus lover like myself I imagine how wonderfully tart your curd would taste and with fluffy meringue, heaven! This is your definitive tribute to summer dessert by far 😉

    • piesandeyes says:

      I know you crave those citrus flavors of orange and lemons and lime! When they reach the palate they seem to almost brighten up your mouth with zing and coolness and make you smile! Not only in the summer but all year long! Hope your move is going well!!

  2. oh my gosh, that’s beautiful

  3. Gorgeous, now that’s a pie!

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