Lemon & Lime Pie

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Course: Dessert
Cuisine: American
Keyword: dessert, lemon, lime, pie
Servings: 6 people


For the base:

  • 150 g gluten free plain flour
  • 75 g dairy free spread melted
  • 3 tbsps water
  • 1tbsp caster sugar

For the filling:

  • 4 egg yolks
  • 1 egg white
  • 1 tsp lemon zest
  • 1 tsp lime zest
  • 100 ml lemon juice
  • 75 ml lime juice
  • 400 g dairy free coconut condensed milk

For the topping:

  • 1 tbsp icing sugar


  • 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
  • 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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