Lemon Lime Slab Pie Recipes

LEMON-LIME SLAB PIE

Steps:

• 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.
• Bake 10 to 12 minutes or until golden brown and completely baked. Cool completely on cooling rack, about 30 minutes.
• 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.
• 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.
• 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.
• 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.

EASY LEMON PIE

Steps:

• Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling., In a bowl, mix sugar and flour until blended. Whisk in eggs, corn syrup, lemon zest, lemon juice and melted butter until blended. Pour into crust., Bake on a lower oven rack until filling is golden brown and thickened, 40-45 minutes; cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil; cool 1 hour on a wire rack. Refrigerate, covered, 2 hours or until cold., For whipped cream, in a bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Serve pie with whipped cream.

MEYER LEMON MERINGUE SLAB PIE

Steps:

• 1. Preheat oven to 450 degrees. Get out sheet pan (15x10x10) and set aside. Remove pie crusts from their pouches and unroll onto lightly floured surface, stacking the rolls on top of each. Roll to 17x12" rectangle. Fit into the pan you set aside-fold extra crust under and slightly onto top edges. "pinch" around crust. Poke holes with fork on sides and bottom and sprinkle edges with the reserved 2 tsp sugar. Bake 7-10 minutes, depending on oven until light golden; remove from oven and cool completely
• 2. Reduce oven temp to 325.In a small bowl beat the 5 egg yolks with a whisk and set by pan. Then, In large saucepot mix the 2 1/2 cups of sugar, cornstarch, and salt. Stir in water, lemon zest, and lemon juice until smooth. Cook over medium-high, stirring constantly. Heat to boiling; boil 1 minute and stir until bubbly and thickened. Remove from heat and gradually beat in yolk mix with a whisk, into hot mix-cook over medium heat, stirring constantly until it gently boils. Cook 2 minutes longer, and keep stirring. Should be very smooth-if not, quickly run thru strainer, then stir in butter. Keep warm
• 3. Prepare meringue; beat the 6 egg whites, then add vanilla and cream of tartar on medium speed about 1 minute or until soft peaks form. Gradually add the 3/4 cup of sugar, a tablespoon at a time, beating on hi speed about 5 minutes or until glossy peaks form and sugar is dissolved.
• 4. Pour hot lemon filling you set aside into the baked pie shell and immediately drop spoonfuls of the meringue onto the hot lemon filling,spreading over top completely as well as to the edges to seal the meringue and prevent shrinkage
• 5. Bake 20-25 minutes (depending on oven) until meringue is lightly golden brown. If desired, temp to 160 degrees. Cool on rack 1 hr and then refrigerate 3-4 hrs or until filling is set. Keep refrigerated.