Lemon and lime pie recipes are favorites for a reason: Nothing really compares to that sweet-tart, creamy custard filling. Surprise your guests or family with a totally doable key lime or lemon meringue pie.
Three easy steps to a lemon or lime pie:
Bake it. For a simple lemon or lime pie, place a Pillsbury refrigerated pie crust in a pie plate and bake as directed for a one-crust pie shell.
Fill it. Add your creamy or custard filling. You’ll love the recipes below.
Enjoy it! Chill it, top it with whipped cream and serve it.
Start with the pie crust. The No. 1 tip for baking lemon and key lime pies is to use a simple unroll-and-fill refrigerated Pillsbury pie crust. If you’ve got more time, try this recipe that bakes the crust and the filling together. Either way, it’s easy and delicious.
Add lemon and lime pie fillings. A traditional lemon or lime pie has a custard filling, a creamy mixture that's made with eggs and cooked on the stovetop before you put it into the pie shell. Lemon pies also have a meringue topping made with beaten egg whites.
For lime pies, the best key limes are smaller, available in the spring and summer and packed with a distinctive flavor. Quick tip: When key limes aren’t available, you can use the larger limes you see at the supermarket all year, or you can find lime juice in a bottle.
Give lemon and lime pies a twist.
Top lemon and lime pie recipes:
Five tips to get you started:
Soften it. Take the pie crust out of the refrigerator to soften before you use it, as directed on the package.
Don't stretch it. Try not to stretch the pie crust when you put it in the pan.
Use glass or dull-metal pie pans. Shiny pans keep refrigerated crusts from getting brown, and dark pans cause too much browning.
Use the size pan called for in a recipe. Refrigerated pie crusts are designed for 8- or 9-inch pie pans and 10-inch tart pans.
Get some more tips. Check out our Six Steps to a Perfect Pie and Special Touches.