top of page
  • Writer's pictureNava

Lemon and Lime Pie

It’s been such a challenging summer, so much heartache and devastation but at the same time so much kindness, generosity, compassion and love have been shared that it warmed my heart and at times made me cry. It showed that even though we are divided in our opinions every one agreed on one thing, we ALL needed to help, so many people donated their time and money which only re-enforces my belief that human beings are innately good! And to celebrate this human trait and the rain, I have made a sweet and tangy pie with a homemade pastry shell.

This pie has a real zing to it. When you take the first bite you’re hit with a tangy tart taste but it’s nicely balanced with the topping of coconut yoghurt mixed with sweet, freshly whipped cream. It’s easy to make and very easy to eat.

Lemon and Lime cake topped with coconut yoghurt mixed with sweet, freshly whipped cream


Ingredients Pastry

  • 150g butter (room temperature)

  • 1/2 cup castor sugar

  • 2 cups plain flour

  • 1/4 cup almond meal

  • 1 egg yolk

  • Juice of 1/2 lemon

  • 2 teaspoons vanilla extract

  • 1 tablespoon iced water

Lemon Filling

  • ¼ cup cornflour

  • ¼ cup plain flour

  • 1 cup caster sugar

  • 1/2 cup lemon juice

  • 1/2 cup lime juice

  • 1 tablespoon grated lemon rind

  • 40g unsalted butter

  • 6 egg yellow

  • 1 1/4 cups water

  • Meringue kisses (in my case pillows)

  • 6 egg whites

  • 1 ½ cups caster sugar

  • 1 teaspoon cornflour

Coconut yoghurt topping

  • 170g coconut yoghurt

  • 300mls pure cream

  • 1 tablespoon sugar




  1. In an electric mixer, beat butter and sugar together until light and fluffy. Add flour and almond meal and stir well to combine.

  2. Add egg yolk, lemon juice, vanilla and iced water and stir to combine. Shape dough with hands to form a disc shape. Wrap in plastic wrap and refrigerate for 1 hour.

  3. Grease and line with non stick baking paper a large 24cm fluted pie dish with removable base. Roll dough between two sheets of non-stick baking paper to 5mm thick. Roll pastry around the rolling pin and carefully unroll into pie dish, cursing quietly when you haven’t lined it up properly. Gently press pastry around the base and trim edges with a sharp knife. Cover with plastic and place in the fridge to chill for 30min.

  4. Preheat the oven to 180c Line the base and sides of uncooked pastry with baking paper and fill with baking weights/ beans/rice or dried chickpeas (this is called 'blind baking' and stops the pastry rising during cooking).

  5. Blind bake pastry for 10 minutes then remove paper and weights and cook for a further 10-15 minutes until pastry is golden.

Lemon Filling

  1. To make the filling, place the flours and sugar in a saucepan.

  2. Over medium heat, whisk in the lemon and lime juice, rind and water, whisk continually until the mixture boils and thickens.

  3. Reduce the heat and cook for another minute, then whisk in the butter.

  4. Turn stove off and stir in egg yolks, one at a time.

  5. Pour into the pastry base, cool for 10 minutes and then refrigerate for a few hours until filling is set.

Coconut Yoghurt topping

  1. Transfer coconut yoghurt into a large bowl, set aside.

  2. With an electric mixer whip cream and sugar together.

  3. Fold the whipped cream into the coconut yoghurt. Spoon coconut and cream mixture onto the centre of the pie.

*What to do with egg white? Make a pavlova, check out the recipe here.



PS - I love hearing from you! Let me know how it went and feel free to spread the word/passion/love, the more the merrier!

60 views0 comments

Recent Posts

See All


bottom of page