Since Covid-19 has made it challenging to travel, we love to invite our readers to enjoy Travel Tuesday virtually. In celebration of Zero Waste Week last week (7-11 September), we're bringing some zesty inspiration from the kitchens at Four Seasons Jimbaran Bay in Bali. Following months of perfecting their baking skills, there's always room for a new and inspired pie filling.

Get Your (No Waste) Filling From Four Seasons Bali

This recipe brings a tangy, lime taste to traditional lemon meringue. The filling uses calamansi - a popular citrus fruit in Indonesia - but if you can't find them, use key lime juice instead. Expect zero waste during creation (and consumption).  In the resort, the juice, flesh and skin of local limes are used for marmalade and curd - even the eggshells go to the garden compost. 

Travel Tuesday

For the full pie recipe, including the base and meringue, send a direct message to the team at Four Seasons Jimbaran Bay via Instagram @fsba

Calamansi / Lime Curd Pie Filling:


Calamansi (or lime juice) - 40ml

Eggs - 4

Sugar - 110g

White chocolate, finely chopped - 180g

Regular lime juice - 60ml

Travel Tuesday| Four Seasons Bali Zero Waste - All The Taste

Whisk together the calamansi (or lime) juice, regular lime juice, sugar and whole eggs

Whilst constantly stirring, slowly bring this mixture to boil in a small saucepan. Continuously scrape the bottom of the pan to ensure the mixture does not stick or scramble

Once boiling, continue to cook and stir for an additional minute  

Pour mixture onto the chopped white chocolate in a heat-proof bowl. Stir to melt the chocolate and combine well

Pass the mixture through a sieve into a pre-baked tart shell, cool in the fridge to allow the curd to set

Or Make Life Easy on Yourself

Alternatively, relax and have the Four Seasons' talented team serve you a slice of the finished pie. Book now for 2021 and take advantage of discounted and value-added offers. For full details visit:

Please check current FCO advice with regards to travel to Bali.

Sep 15, 2020

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