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How to make Arizona Sunshine Lemon Pie!


This is a small modification on the classic lemon pie, using lime and basil! If you prefer sour sweets, you’ll enjoy it; lime is more acidic than lemon, and combined with basil, it’s a truly refreshing pie.

+for a 22 cm pie – 6 to 8 people
+For the gluten-free sweet dough
°90g gluten-free flour (Mix Schar Bread)
°55g soft butter
°35g icing sugar
°15g almond powder
°1 egg yolk
+For the lime basil cream
°180 ml lime juice (about 8 limes)
°zest of 3 limes
°15 basil leaves
°3 eggs
°170g of sugar
°180g unsalted butter*


Make the sweet dough the day before as directed in this article: gluten-free sweet dough.
At 160°C, blind bake the pie shell for 25 minutes.
+cream of lemon basil
Combine the lemon juice, zest, basil leaves, barely beaten eggs, and sugar in a saucepan.
Over low heat, bring to a simmer, stirring regularly with a whisk. The mixture will thicken as it sits. As soon as the preparation reaches 85°C, remove it from the fire (from the first simmering, before boiling).
Using a strainer or a sieve, pour the cream into a salad dish. Allow to cool for 5 minutes (until 40-45°), then transfer to the immersion blender with the butter.

Apply the lime cream to the bottom of the pie and level it out with a spatula.
Refrigerate for 5 to 6 hours before serving.
Lime zest and wedges, as well as small basil leaves, can be used to garnish.
Have fun!

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