Lime meringue pie

26 Sep

Key lime pie

I seriously over-estimated the quantity of limes needed to make 30 litres of sayonara baby for my birthday bash. As a result, limes have been featuring pretty large in our meals recently. Vietnamese chicken salad, salmon phyllo parcels, caipirinhas of course, and still a towering heap of limes dominates the fruit bowl…

…which inspired me to make a lime meringue pie. After reviewing a number of lime pie recipes, I opted to include some lemon juice to ensure the filling was tart enough to balance the sweetness of the meringue and biscuity base. Four more limes down, fourteen to go…

Lime meringue pie
(makes 12 slices)

  • 300g digestive biscuits, crushed into crumbs
  • 100g butter, melted
  • zest of a lime
  • a pinch of salt
  • 3 large egg yolks
  • 1 tin (400g) condensed milk
  • juice of 4 limes
  • juice of half a lemon
  • 3 large egg whites
  • 1/2 tsp lemon juice
  • 75g caster sugar
  1. Preheat the oven to 350°F.
  2. Mix together the biscuit crumbs, melted butter, salt and lime zest. Press the mixture into the bottom and sides of a 9″ loose-bottomed pie tin.
  3. Bake for 10-15 minutes, or until firm. Remove from the oven and set aside to cool.
  4. In a mixing bowl, beat together the egg yolks and condensed milk until they to thicken. Add the lime and lemon juices and beat until smooth.
  5. Pour the filling into the cooled pie crust and bake for 10-12 minutes, or until just set. Remove from the oven and set aside.
  6. Increase the oven temperature to 450°F.
  7. In a mixing bowl, beat the egg whites and lemon juice until soft peaks form. Slowly add the caster sugar, a spoonful at a time, until the meringue is stiff and glossy.
  8. Spread the meringue over the lime filling, teasing it into swirls and peaks. Bake for about 5 minutes, keeping a close eye on it to ensure it doesn’t burn.
  9. Remove from the oven and cool on a wire rack. Chill for at least an hour before serving.


8 Responses to “Lime meringue pie”

  1. Cooking Up The Pantry September 26, 2014 at 11:08 am #

    Just a thought, but when limes are in season here, I buy up big, juice them and bag the juice in 60ml quantities. Pop them in the freezer and you have a taste of summer all year! Hate to see a lime go to waste!

    • Andrea September 26, 2014 at 11:24 am #

      Top suggestion – I’ll do that!

  2. Mary Birkby September 26, 2014 at 1:14 pm #

    Coincidentally, I almost made a version of this today, couldn’t decide between Pecan Pie or Lime Meringue. Jules chose the Pecan but I will definitely do the Lime Meringue now that I have seen your recipe.

    • Andrea September 26, 2014 at 6:20 pm #

      Pecan pie, lime pie… decisions, decisions… Let me know how you get on!

  3. mywifemakes October 7, 2014 at 4:37 pm #

    Love this! Thanks for sharing – meringue always hits the spot for me!

    • Andrea October 7, 2014 at 7:24 pm #

      You’re most welcome!

  4. Tanushree Ghosh February 12, 2016 at 3:59 pm #

    Looks very great!

    • Andrea February 12, 2016 at 6:32 pm #

      Thank you!

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