Key Lime Meringue Pie

My husband absolutely loves Key lime pie. In fact, it’s one of his all-time favourite desserts (and after making both this and my Coconut Cream Pie many times, he has finally admitted that this one might just have the winning spot!).

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I’ve been making this Key Lime Meringue Pie ever since I married my American husband. Key lime pie was one of his favourite desserts long before we met, so it was only natural that he introduced me to this much-loved American classic early in our marriage.

Over the years, this pie has become one of those recipes that feels like part of our family story. It’s a dessert that reminds us of holidays, time spent together, and the many occasions where it has found its way onto our table.

When we travelled to the United States, I loved seeing Key lime pie everywhere. It was on dessert menus, in bakeries and in little cafés, and I finally got to enjoy this much-loved dessert in the place where it originated.

Why I Love This Key Lime Meringue Pie

There is something special about discovering a recipe that means so much to someone you love and then making it part of your own life. This pie has become a little connection between two places – my husband’s American childhood memories and the family traditions we have created together.

What I love most about Key lime pie is the balance of flavours. The filling is rich and creamy, while the fresh citrus keeps it bright and refreshing. If you enjoy desserts like lemon meringue pie, you’ll probably love this one too. That perfect balance between sweet and tart is what makes both desserts so irresistible.

A classic Key lime pie is made using the juice of Key limes, the small, aromatic citrus fruit traditionally associated with the Florida Keys. Their flavour is more fragrant and distinctive than the larger Persian limes we commonly find in Australian supermarkets.

Thankfully, bottled Key lime juice is available here in Australia. I use Nellie & Joe’s Famous Key West Lime Juice, which I buy from USA Foods, although you may also find it through American specialty food stores or online. It gives this pie the distinctive flavour that makes Key lime pie so unique.

My version starts with a buttery digestive biscuit base and a smooth filling made with sweetened condensed milk, egg yolks and Key lime juice. Once baked, it is topped with a fluffy meringue and lightly browned in the oven.

A Little Bit of Key Lime Pie History

Like many well-loved recipes, Key lime pie has evolved over the years.
Early Key lime pies were often topped with meringue. This made practical sense because the filling uses egg yolks, leaving the egg whites available to make a light, fluffy topping. This style is an important part of the dessert’s history.

Today, you’ll often find Key lime pie served with whipped cream instead, particularly in the Florida Keys and in many American restaurants. The cool sweetness of whipped cream creates a lovely contrast with the sharp, tangy lime filling.

In our family, however, the meringue topping has always been the favourite. The light sweetness of the fluffy meringue pairs beautifully with the creamy lime filling, and it is the version my husband loves most.

Whether you make it for a family gathering, a special occasion, or simply because you’re craving something sweet and citrusy, this Key Lime Meringue Pie is a dessert that feels both comforting and a little bit special.

For our family, this pie is more than just a dessert. It’s a little taste of America, a reminder of shared moments, and a recipe that has travelled with us through the years.

Storage

Store any leftover Key Lime Meringue Pie covered in the refrigerator for up to 4 days (although, in our house, it’s lucky to survive the night!).

For the best texture, the meringue is best enjoyed within 1–2 days, as it can begin to soften and weep over time.

A Note from Me

If you can’t find Key lime juice, regular lime juice will still make a delicious pie. The flavour will be a little different, but you’ll still end up with a lovely citrus dessert.

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Key Lime Meringue Pie

A creamy, tangy Key lime pie with a buttery biscuit base, a perfectly balanced sweet-tart filling and a fluffy meringue topping. Made with real Key lime juice for its distinctive citrus flavour, this family favourite is a beloved version of the classic American dessert.
Prep Time30 minutes
Cook Time35 minutes
Chilling Time:4 hours
Total Time5 hours 5 minutes
Course:Dessert
Cuisine:American
Servings:8
Author:Simone Cherie

Equipment

  • 22 cm Pie dish
  • Electric mixer

Ingredients

Biscuit base

  • 250 grams digestive biscuits, crushed
  • 100 grams butter, melted

Key lime filling

  • 395 grams sweetened condensed milk
  • 4 egg yolks (reserve the egg whites for the meringue)
  • ½ cup Key lime juice

Meringue topping

  • 4 egg whites
  • 200 grams caster sugar
  • 2 teaspoons cornflour

Instructions

Prepare the biscuit base

  • Preheat oven to 180°C (350°F).
  • Crush the digestive biscuits until they resemble fine crumbs. Mix with the melted butter until well combined.
  • Press the biscuit mixture firmly into the base and sides of a 22 cm pie dish.
  • Bake for 10 minutes, then allow to cool slightly while preparing the filling.

Make the Key lime filling

  • Separate the eggs, placing the egg whites aside for the meringue topping.
  • In a bowl, whisk together the sweetened condensed milk, egg yolks and Key lime juice until smooth and creamy.
  • Pour the filling into the prepared biscuit base.
  • Bake for approximately 15 minutes, until the filling is just set. While the pie is baking, prepare the meringue so it is ready to add as soon as the filling comes out of the oven.
  • Remove from the oven.

Make the meringue topping

  • Beat the egg whites until soft peaks form.
  • Mix the caster sugar and cornflour together, then gradually add to the egg whites, beating until the meringue is thick, glossy and holds stiff peaks.
  • When the pie comes out of the oven, immediately spoon small amounts of meringue around the edge of the pie first, spreading it so it touches the crust. This helps anchor the meringue and reduces the chance of it sliding or weeping.
  • Add the remaining meringue to the centre of the pie, spreading it gently so it touches the hot filling underneath. Swirl the top of the meringue with the back of a spoon.
  • Return the pie to the oven and bake until the meringue is lightly golden.
  • Allow the pie to cool, then refrigerate until completely chilled before slicing. Chilling allows the Key lime filling to fully set and gives you those beautiful clean slices.
    • Make Ahead Tip:This Key Lime Meringue Pie can be made a day ahead. In fact, allowing it to chill overnight gives the filling time to fully set, making it easier to slice and serve. Store covered in the refrigerator until ready to enjoy.

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