Key Lime Pie – or if you make it with lemons, Lemon Meringue Pie


  • Difficulty: easy as pie
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For the crust
14 oz of graham crackers or digestive biscuits, crushed into crumbs (I use my food processor for this)
6 oz of sugar
6 oz of unsalted butter, melted

For the filling
5 egg yolks
1 can (14 fl oz/440 ml) sweetened condensed milk
3/4 cup lime juice (approximately) – you may need one full cup
Zest of 1 lime

For the meringue topping
4 egg whites
1/4 tsp cream of tartar
1/2 cup sugar

I use a ceramic 9″ pie dish with tall 2″ sides


Pie crust
Preheat oven to 350°F
To make the crust, process the crumbs and the sugar
Add the melted butter
Turn out onto a 9″ pie dish
Press over the bottom and sides all the way up
Bake for 8-10 minutes and then cool on a wire rack
If the crust shrinks, use a spatula to gently press up the edges while the crust is still hot and then let it cool

Beat the egg yolks with the condensed milk in a large bowl until smooth
Beat in the lime juice and lime zest
Add more lime juice if needed – the filling should be quite tart
Pour into the pie shell
The filling won’t fill up the whole pan – you will leave some room for the meringue to fill up the rest of the shell later
Bake for 15 minutes
Let it cool on a wire rack.

Meringue topping
To make the meringue, beat the egg whites with the cream of tartar until soft peaks form
Slowly beat in the sugar until the meringue is stiff and glossy
Spread over the pie, making sure that the meringue touches the edges of the crust to keep it from shrinking
Place the pie under a preheated broiler (grill) until the top is gently browned – 1 to 2 minutes.
Watch carefully, it can go from brown to burned VERY quickly!
Serve chilled

© 2014-2015 Caroline’s Family Kitchen and


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