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Unsalted butter: 1 oz/2 tbsp
Cookies: 9 oz/250g, finely ground, Biscoff
Fine salt: 0.1 oz/0.5 tsp
Lemon juice: 2.7 oz/80ml
Orange juice: 2.7 oz/80ml
Lime juice: 2.7 oz/80ml
Egg yolks: 6
Condensed milk: 14 oz/400ml
Whipping cream: 8.8 oz/250ml
Powdered sugar: 1 oz/2 tbsp
If you're looking for an easy and refreshing citrus pie, read the Fine Dining Lovers recipe: try to make this tangy dessert at home.
Refreshing, tangy, and zesty, a citrus pie is a delicious pudding for summer entertaining when enjoying warm nights in the garden with friends and family. The combination of the trio of citrus fruits, namely lemon, lime, and orange, creates an undeniably summertime dessert. Less commonly found on menus when compared to the widely popular key lime pie, it’s a tasty, underrated dessert in our books. Discover our citrus pie recipe below to bring a taste of sunshine to your table.
Method
Grease a pie dish with vegetable oil spray or butter. Melt the unsalted butter in a pan over a low heat. Once melted and slightly cooled, add the melted butter, the finely ground Biscoff cookies, and salt to a mixing bowl until the mixture begins to hold together.
Transfer the mixture to the pie dish and press firmly into the bottom of the dish to cover it all evenly.
To make the citrus pie filling, preheat the oven to gas 4, 350°F/160°C fan (or 180°C conventional). Combine the lemon, orange, and lime juice with the egg yolks in a mixing bowl and whisk together. Add the condensed milk to the mixture and stir to combine.
Pour the pie filling into the pie dish to fill the pie crust. Bake in the oven for 15 minutes.
Remove from the oven, then allow to cool to room temperature before placing into the fridge to chill for a minimum of 2 hours.
When ready to serve, remove from the fridge. Serve alongside a dollop of cream, and a sprinkling of powdered sugar, to finish the pie topping.
Tips & tricks
A quick first tip, if you’re short on time, is to purchase your pie crust. Most well-stocked grocery stores will have ready-to-go pie crusts if you want to skip this step and ensure a guaranteed crunch for your outer crust. For the tastiest pie, we also recommend using only fresh citrus juice squeezed straight from lemons, oranges, and limes. You can purchase juice instead to use in the recipe, but the final flavor won’t be as fresh or tasty compared to straight from the fruit itself at home.
Lastly, keep a close eye on the pie when it’s in the oven. It doesn’t take too long to cook through, and if you leave it in the oven too long your pie crust is at risk of catching and ending up burnt on the edges.
How to serve it
In our recipe above we’ve suggested a simple serving straight from the fridge with a delicious side of whipping cream and a dusting of powdered sugar on top. For added indulgence, you could serve with vanilla ice cream on a warm day. Or, if you want to take inspiration from the British, a dash of custard is a welcome creamy and sweet addition to balance out the tartness of the citrus fruits.
Recipe variations
From lemon pie to key lime pie, there’s no shortage of variations when it comes to citrus pie. In our recipe, you can easily vary the citrus fruits used or exclusively focus on one flavor. For an orange pie, there’s an entire world of oranges, from blood orange to Seville oranges, to create a single-flavor focused twist on this pie. Another popular dish is, of course, the delectable lemon meringue pie. This takes more skill in the serving, with the lemon meringue topping, where you’ll need to take the time to cook the elements of this recipe separately. Some chefs will also choose to add an extra crispiness to this pie with a blowtorch to crisp the meringue topping.
Storage
Citrus pie can be stored in the fridge for up to two days, in an airtight container. As this dish is a dessert best served cold, you can enjoy a slice (or two) straight from the fridge with your choice of garnish or cream on the side.
