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Lemon-Lime Slab Pie

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  • Prep 60 min
  • Total 4 hr 0 min
  • Servings 16
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Zesty, tart and tangy, this slab pie is made easy with Pillsbury™ pie crusts and gets its fresh flavors from the grated zest and juice of lemons and limes. Each piece is topped with a dollop of sweetened whipped cream for a pretty presentation.
By Betty Crocker Kitchens
Updated Feb 16, 2018
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Ingredients

Crust

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Filling

  • 2 1/2 cups granulated sugar
  • 1/2 cup cornstarch
  • 2 1/2 cups water
  • 2 teaspoons grated lemon zest
  • 2 teaspoons grated lime zest
  • 1/2 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 5 egg yolks
  • 5 tablespoons butter, cut into pieces

Topping

  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla

Decoration

  • 2 teaspoons grated lime zest

Steps

  • 1
    Heat oven to 450°F. On lightly floured work surface, unroll and stack pie crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust under, even with edges of pan. Using fork, prick all over bottom and sides.
  • 2
    Bake 10 to 12 minutes or until golden brown and completely baked. Cool completely on cooling rack, about 30 minutes.
  • 3
    In 3-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in water, lemon zest, 2 teaspoons lime zest, the lemon juice and lime juice until smooth. Cook and stir over medium-high heat. Heat to boiling; boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Remove from heat.
  • 4
    In small bowl, beat egg yolks with whisk. Gradually beat about 1/2 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Cook 2 minutes longer, stirring constantly. Remove from heat; stir in butter. Pour over cooled baked crust. Cool at room temperature 15 minutes, then cover filling with plastic wrap. Refrigerate at least 2 hours or until set.
  • 5
    When ready to serve, remove plastic wrap from filling. Cut pie into 4 rows by 4 rows. In chilled medium bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form.
  • 6
    Spoon topping into decorating bag fitted with 1/2-inch star piping tip. In center of each piece, apply steady pressure to bag while squeezing, and pipe in tight circle to make rosette flower about 1 1/2 inches in diameter. Stop squeezing, and quickly lift bag off. Garnish rosettes with 2 teaspoons lime zest. Store loosely covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    1 medium lemon yields about 3 tablespoons juice and 2 to 3 teaspoons grated lemon zest.
  • tip 2
    1 lime yields about 2 tablespoons juice and 1 to 2 teaspoons grated lime zest.

Nutrition

350 Calories, 16g Total Fat, 2g Protein, 50g Total Carbohydrate, 33g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
150
Total Fat
16g
25%
Saturated Fat
9g
44%
Trans Fat
0g
Cholesterol
90mg
29%
Sodium
170mg
7%
Potassium
35mg
1%
Total Carbohydrate
50g
17%
Dietary Fiber
0g
0%
Sugars
33g
Protein
2g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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