Simple Citrus Pie

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Annie 0

"This pie is perfect for people who think that traditional pies (pecan, cherry, etc.) are just too sweet. It puts a light and tangy spin on any holiday, or picnic! It was a huge hit at Thanksgiving this year, and I plan to make it again for Christmas! "
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7 h 15 m servings 492 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 492 kcal
  • 25%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 80.3g
  • 26%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Wash the oranges, lemon, and lime thoroughly and slice as thinly as possible. Combine the sliced fruit, 2 cups of the sugar and the nutmeg in a large bowl. Toss to combine. Let stand for at least 2 hours or up to overnight, stirring occasionally.
  2. Preheat an oven to 450 degrees F (230 degrees C).
  3. Beat eggs in a small bowl. Line a 9 inch pie pan with one half of the prepared pastry. Remove the sliced fruit from the bowl and arrange in the crust, leaving any accumulated juices behind. Pour the beaten eggs over fruit.
  4. Place the top crust on the pie, crimp the edges, and poke decorative holes to vent. Brush crust with milk and sprinkle with the remaining 2 teaspoons of sugar.
  5. Bake in the preheated oven for 10 minutes. Reduce the oven heat to 350 degrees F and bake pie until a knife inserted in the center comes out clean, about 35 additional minutes.
  6. Allow pie to cool and refrigerate. Serve cold.



No, DO NOT peel the fruit first... Leaving the rinds on gives it a much more interesting color and texture... Sorry about the vagueness.

This sounds like a variation of Shaker Lemon Pie, which I have made and everyone found delicious. I haven't made the Citrus Pie yet, but I will. P.S. I wonder if the person who thought the recip...

instructions are either unclear, or the makings are not compatable.

I had to make this myself as I don't take much stock in reviews from people who have never amde the recipes. This was a waste of time and ingredients. I followed the recipe exactly-too much do...

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