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emon Lime Cream Slab Pie. Creamy lemon lime filling, topped with fluffy whipped cream, sits upon a sweet vanilla wafer crust.

Lemon Lime Cream Slab Pie


  • 16 ounces vanilla wafers about 88 cookies, I used Trader Joe's Ultimate Vanilla Wafers
  • 6 Tablespoons sugar
  • 4 Tablespoons salted butter softened (1/2 stick)
  • 2 large egg whites
  • 2 Tablespoons fresh lemon zest
  • 3/4 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 6 eggs
  • 2 14 ounce cans sweetened condensed milk (low fat is fine)
  • 2 cups heavy whipping cream or heavy cream
  • 1/4 cup powdered sugar
  • white chocolate shavings for garnish optional


  1. Preheat oven to 325 degrees F. Line a 15x10x1 inch baking sheet/jelly roll pan with foil and spray with cooking spray. Set aside. (If you don't want to remove the whole pie from the pan, skip the foil and just spray the pan.)
  2. Place wafers in a food processor and process until finely ground. I did this in two batches, processing the first batch then emptying onto a paper plate. When the second batch was finely ground, I added the first batch back into the processor with the second and proceeded with the next step.
  3. Add sugar. Pulse a few times to combine; then add the softened butter and egg whites and process until fully combined, scraping down sides, if necessary.
  4. Press crumb mixture into bottom and up the sides of the pan. You should have a good one inch border to be able to hold your filling and topping later. To make this easier, I crumble the crust mixture evenly over the bottom of the pan before I start pressing so that I'm basically just flattening and pressing the crumbs together. I may crumble some extra near the sides to insure there's enough to get the height I need.
  5. Bake crust at 325 for 15 minutes or until lightly browned. Cool on a wire rack.
  6. In a large bowl, whisk the zest, juices, eggs and milk until fully combined. It should look light, creamy and lemony.
  7. Pour mixture into cooled crust. If you have bubbles, drop the pan from a few inches above your counter to pop them and release the air. I had to do this 3 or 4 times to get rid of the bubbles. (Don't worry if they all don't pop. You're going to cover it all with whipped cream later.)
  8. Bake at 325 for 30 minutes or until filling is set. Cool completely.
  9. Use the foil to lift the pie out of the pan, for easy slicing and serving.
  10. For the topping, in a medium mixing bowl, whip cream and powdered sugar until you reach stiff peaks. Spread evenly over cooled pie. Top with white chocolate shavings, if desired.
  11. You may serve right away or refrigerate for a few hours before cutting for the cleanest slices. Store leftovers in the refrigerator, lightly covered. I tented the foil before sealing around the edges so that the whipped cream would not be disturbed.

Recipe Notes

*I actually fully assembled this dessert and covered it loosely with foil in the refrigerator the day before I shot it. It held up beautifully for the next day and even the day after. I think you're easily good for up to three days. Be careful with storage; if you have any strong flavors in your refrigerator, they may transfer to the pie.

*Update 4-20-15...I froze slices of the pie very successfully. I just wrapped each individually in wax paper, then tossed them in a freezer bag. It was good as a frozen treat and still delish when thawed.

*The sugar and cornstarch in the powdered sugar stabilize the whipped cream and keep it from weeping.

*Liquid egg whites are fine for this recipe, if you don't want to separate eggs.

*The pie has a creamy lemon lime flavor, it's not tart like a lemon square, which I also love. Next time, I might increase the lemon zest and add some lime zest to punch up the flavor even more, although everyone that's ever had it this way has loved it and wanted seconds.

*I might also try reducing the sugar in the crust next time to 3 Tablespoons. Great as is, but lately my tastes are edging toward a little less sweet.

*If you want a smaller pie, cut the recipe in half and bake in a 9" round tart pan. Baking times will remain the same.

Recipe adapted from Cooking Light magazine, June 1998

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