Key Lime Meringue Pie
Key lime pie is made of Key lime juice, eggs, condensed milk, and sugar in a pre-baked pie shell. The pie is then baked, and often topped with meringue or whipped cream. Other recipes (with slightly different ingredients) call for it to be chilled or frozen, using an unbaked Graham cracker crust. This makes it a popular summer dessert. The dish is named after the small Key limes (Citrus aurantifolia 'Swingle') that are naturalized throughout the Florida Keys. Their ferocious thorns make them less tractable and their thin yellowish rind makes them less shippable, but they are both tarter and more aromatic than the common Persian limes seen year-round in most U.S. grocery stores.
Ingredients
- 1 fully-baked 9-inch (25 cm / 9 oz) graham cracker or pastry pie shell
- 1 can (14 oz / 400 g) sweetened condensed milk
- ½ cup fresh Key lime juice
- 4 egg yolks
- 4 egg whites
- ½ cup caster sugar
- Total:
- 00:15
- Yield:
- 8
Instructions
-
1Separate egg whites from egg yolks. Make sure there is no trace of yolk in the whites.
-
2Beat the sweetened condensed milk, lime juice, and egg yolks in a small mixing bowl.
-
3Pour the mixture into the baked pie shell. Bake at 350°F (180°C) for 8 minutes.
-
4While baking filling, whip egg whites in a large, clean mixer bowl on high speed until soft peaks form. Gradually beat in the sugar until meringue forms hard peaks.
-
5Spoon the meringue over the top of the hot pie and use a spoon to form peaks.
-
6Bake at 350°F (180°C) for 10–15 minutes, or until meringue begins to brown.
- Category
- Desserts
- Method
- Baking
- Cuisine
- Southern
Recipe Attribution
Printed from recipe.exchange
https://recipe.exchange/recipes/wb-103036
Printed on October 30, 2026