Three easy steps to a lemon or lime pie:
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.
- 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.
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.