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.
Servings:8
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.