Two separate layers dedicated to your favorite citrus fruits!
Never seen one quite like this before? You’re not alone, because neither have I…until now! Rather than mixing the lemon and lime together, this pie features two distinct layers that you can sink your teeth into. Step-by-step pics included and all the tips and tricks you need to know to achieve that perfect meringue topping!
Come check out my recipe for this delicious Lemon Lime Meringue Pie at Tablespoon! (Click link on left for recipe)
Homemade Pie Crust
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, cut into cubes and chilled
3-4 tablespoons ice water
In a medium mixing bowl, combine the flour and salt.
Add the butter and use a pastry blender or two knives to cut the butter into the flour until the mixture resembles coarse breadcrumbs.
Sprinkle in the water, 1 tablespoon at a time, stirring with a fork until a rough dough mass is formed.
Form the dough into a ball and then flatten into a round disk. Use immediately or wrap in plastic wrap and refrigerate for up to two days.
Roll out the dough into a 12-inch round place it in a lightly greased 9-inch tart pan. Trim away any excess dough spilling over the edges.
Prick the bottom and sides of the pastry shell with the tines of a fork. Press a sheet of aluminum foil into the pastry shell.
Preheat the oven to 425 F and bake for 8 minutes. Then remove the foil and bake for another 3-4 minutes or until the pastry crust is dry but not brown. Remove from the oven and set aside.