Kiwi-Lemon Pie

This kiwi lemon pie layers a creamy lemon custard inside a buttery graham cracker crust, then tops it all with overlapping slices of fresh kiwi brushed with warm marmalade. The result looks like something from a French bakery window, with those translucent green kiwi rounds catching the light.

The custard filling cooks on a double boiler, which gives you gentle, even heat. Egg yolks, cornstarch, sugar, and milk thicken together into a smooth, glossy curd, then fresh lemon juice and zest stir in at the end. The double boiler method means you do not have to worry about scrambling the eggs or scorching the bottom, which can happen fast over direct heat.

Brushing warm marmalade over the baked filling before arranging the kiwi does two things. It seals the surface so the fruit does not make it soggy, and it acts as an edible glue that holds the kiwi slices in place. A second brush of marmalade over the top gives the finished pie that bakery-style shine.

Pro Tips

• Whisk constantly while the custard thickens. It goes from liquid to thick quickly, and lumps form if you stop stirring.
• Let the filling cool slightly before pouring into the crust. Hot filling can crack the graham cracker base.
• Slice kiwi uniformly thin so they overlap neatly. Thick, uneven slices look messy and slide off.
• Chill for at least an hour before cutting. The custard needs time to set firm enough for clean slices.

Variations

• Use lime juice and lime zest instead of lemon for a kiwi-lime twist.
• Swap the kiwi topping for fresh strawberry slices or a mix of tropical fruit.
• Try a shortbread cookie crust instead of graham cracker for a richer, crumblier base.