De Lima Case is a beloved Filipino dessert—a creamy, tangy lime custard baked in a buttery, crumbly crust. It’s like a cross between a key lime pie and a leche flan, with a bright citrus kick that balances the sweetness. This recipe delivers a smooth, velvety filling with a crisp, golden top, and it’s surprisingly simple to make at home. The combination of fresh lime juice and condensed milk creates a rich, refreshing treat that’s perfect for any occasion.
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- ½ cup (115 g) cold unsalted butter, cubed
- ¼ cup (50 g) granulated sugar
- 1 large egg yolk
- 2–3 tbsp (30–45 ml) ice water
- 1 can (14 oz / 400 g) sweetened condensed milk
- 4 large egg yolks
- ½ cup (120 ml) fresh lime juice (about 4–5 limes)
- 1 tbsp (15 ml) lime zest (from 2–3 limes)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Make the crust: In a medium bowl, whisk together the flour and sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add the egg yolk and 2 tablespoons of ice water; stir until the dough starts to come together. If it’s too dry, add more water, 1 teaspoon at a time. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat and prepare: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll the dough into a 12-inch (30 cm) circle. Transfer to a 9-inch (23 cm) pie pan, pressing it into the bottom and sides. Trim the excess and crimp the edges. Prick the bottom with a fork.
- Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5–7 minutes, until lightly golden. Set aside to cool slightly.
- Make the filling: In a large bowl, whisk together the condensed milk, egg yolks, lime juice, lime zest, vanilla, and salt until smooth. The mixture will thicken slightly as the lime juice reacts with the condensed milk.
- Bake the pie: Pour the filling into the warm crust. Bake at 350°F (175°C) for 20–25 minutes, until the edges are set but the center is still slightly jiggly. The filling will firm up as it cools.
- Cool and chill: Let the pie cool completely on a wire rack, then refrigerate for at least 2 hours before serving. This allows the custard to fully set.
Tips
- Use fresh lime juice: Bottled lime juice has a flat, less vibrant flavor. Freshly squeezed limes make a noticeable difference. If you only have lemons, you can substitute, but the flavor will be more like a lemon pie.
- Blind baking is essential: Don’t skip blind baking the crust—it prevents a soggy bottom. If you don’t have pie weights, use dried beans or a second pie pan nested inside.
- Don’t overbake: The filling will look slightly wobbly in the center when done. Overbaking can cause cracks. It will set completely as it chills.
- Zest before juicing: Always zest the limes before juicing them—it’s much easier. Use a microplane or fine grater, avoiding the white pith which is bitter.
Serving Suggestions
Serve de Lima Case chilled, straight from the refrigerator. A dollop of whipped cream or a scoop of vanilla ice cream complements the tangy custard beautifully. You can also dust the top with powdered sugar just before serving for a pretty finish. It’s a fantastic dessert for summer gatherings, holidays, or any time you crave a citrusy treat.
Variations
- Lime Meringue Pie: Top the baked and cooled pie with a Swiss meringue (whipped egg whites and sugar) and toast it with a kitchen torch for a dramatic finish.
- Graham Cracker Crust: Swap the pastry crust for a graham cracker crust (1 ½ cups crumbs, ¼ cup sugar, 6 tbsp melted butter) for a quicker, no-roll option.
- Calamansi Version: If you can find calamansi (Filipino lime), use it instead of regular limes for a more authentic, slightly more aromatic flavor.
- Add Coconut: Stir in ½ cup (40 g) shredded coconut to the filling for a tropical twist.
Storage and Reheating
Store leftover de Lima Case in the refrigerator, covered, for up to 4 days. The crust may soften slightly over time, but it will still be delicious. This pie is best served cold, so there’s no need to reheat it. If you prefer it at room temperature, let it sit out for 10–15 minutes before serving. You can also freeze the baked pie for up to 2 months—wrap it tightly in plastic wrap and foil. Thaw in the refrigerator overnight before serving.
Frequently Asked Questions
Can I use bottled lime juice? Yes, but the flavor will be less bright and fresh. If using bottled, look for one without added sugar. You may need to adjust the amount slightly since bottled juice is often more concentrated.
Why did my filling crack? Cracks usually happen from overbaking or a sudden temperature change. Bake until just set in the center, and let the pie cool gradually on a wire rack before refrigerating.
Can I make this pie without eggs? The eggs are essential for the custard to set properly. For an egg-free version, you could try a cornstarch-thickened filling, but the texture and flavor will be different.
Do I need to refrigerate the pie? Yes, because it contains eggs and condensed milk. Refrigerate within 2 hours of baking and keep it chilled until serving.
Can I use a store-bought crust? Absolutely. A pre-made graham cracker or shortbread crust works well and saves time. Just skip the blind baking step if the crust is already baked.
How do I know when the pie is done? The edges should be set, but the center should still wobble slightly when you gently shake the pan. It will firm up as it cools.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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