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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep21 - Zesty Lime Cream Pie with Lemon Sorbet

Team:Hazel & Lisa


Prep:1 hour (+ freezing)

Cook:1 hour




Grated lime zest, to decorate


Lemon Sorbet

500ml water

500g caster sugar

500ml freshly squeezed lemon juice



250g ginger nut biscuits

100g plain biscuits

70g coconut sugar

140g butter, melted



260g caster sugar

50g cornflour

500ml thickened cream

finely grated zest of 1 lime

150ml lime juice

500ml sour cream

green food colouring, to tint



120g icing sugar

500ml thickened cream

125ml sour cream

1 tsp vanilla extract



  1. To make sorbet, stir sugar and water in a saucepan over medium heat until sugar dissolves and mixture thickens slightly to form a syrup. Stir in juice. Cool. Churn in an ice cream maker according to manufacturers instructions.
  2. Preheat oven to 180C.
  3. Line the base of a deep 25cm round loose based flan tin with baking paper.
  4. To make crust, process biscuits and sugar to form coarse crumbs. Add butter. Process to combine.
  5. Press mixture evenly over base of prepared pan. Bake for 10 minutes. Cool completely.
  6. To make filling, combine sugar and cornflour in a medium saucepan. Gradually whisk in cream and zest over low heat until smooth. Bring to a boil. Boil gently until thickened. Remove from heat. Stir in juice. Cool completely. Stir in sour cream. Tint green with food colouring. Pour mixture into pan over biscuit base. Refrigerate until set.
  7. To make topping, beat all ingredients with an electric mixer until firm peaks form. Spread over filling. Refrigerate overnight.
  8. Garnish lime pie with zest. Serve with sorbet.