• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Foodle Club

  • By Category
    • All Recipes
    • Bread and scones
    • Cakes, cookies and desserts
    • Curry Recipes
    • How to …..
    • Main Meals
    • Picnics and Barbeques
    • Sauces, dips and marinades
    • Savoury Treats
    • Sides and salads
    • Collections
  • By Ingredient
    • Beef
    • Cheese
    • Chicken
    • Fish and Seafood
    • Lamb
    • Mushrooms
    • Pasta
    • Pork
    • Recipes using vegetables
  • By Cuisine
    • British
    • South African
    • Asian inspired
    • Italian inspired
    • German inspired
  • The Calculator
  • Free stuff
  • Meet Us
    • Privacy Policy
    • Disclaimer
Home » Cakes, Cookies and Desserts » Key lime pie with a creamy meringue topping

Key lime pie with a creamy meringue topping

Author: VJ Published : February 2021 Updated : May 2021 / Be the first to comment!

Recipe
  • Pinterest
  • Facebook
  • Yummly
  • Twitter
  • Whatsapp

A tangy lime filling in a crunchy, buttery cookie-crumb crust topped with a mound of creamy toasted meringue. All you need are a few simple ingredients and half an hour of your time, and you can be tucking into this Key Lime Pie tonight.

Close up of a slice of key lime pie on a plate.

**As an Amazon affiliate, I earn from qualifying purchases.**

Table Of Contents
  1. What is key lime pie?
  2. Ingredients for a key lime pie
  3. How to make the key lime pie
  4. Storage instructions
  5. Variations
  6. Pin for later
  7. Key lime pie with creamy meringue topping recipe
  8. Key lime pie with creamy meringue topping

What is key lime pie?

A key lime pie is an American dessert with a tangy lime filling in a buttery cookie-crumb crust. It can be topped with either meringue or whipped cream, or served plain with a spoonful of whipped cream on the side. It is very similar to an English lemon meringue pie.

Authentic key lime pie is made with limes which are grown in the Florida keys. These limes are highly prized for their intense citrus flavour, and they also have a thinner rind than the Persian limes we get in the UK.

If you can’t get hold of key limes, you can substitute them with normal limes (as I have done here), and while the pie will still be delicious, it won’t have the intense lime flavour that you would get by using key limes.

A forkful of key lime pie.

Ingredients for a key lime pie

To make a key lime pie, you need surprisingly few ingredients. You can get the exact quantities and full instructions on the printable recipe card at the end of this post.

Ingredients for key lime pie.
Ingredients for key lime pie – cookies, limes, butter, eggs and condensed milk (plus sugar and cream of tartar not shown)

Cookies or biscuits – These are used to make the pie crust, and should be pulverised into crumbs. I like to use Nice biscuits as they are sweet enough not to have to add any sugar. If you live in the US and decide to use Graham crackers for the crust then I would suggest adding 2 tablespoons of sugar to the crumb mixture.

Butter – This is mixed with the cookie crumbs to help hold the together.

Limes – You will need both the juice and the zest from the limes. You can zest the limes before squeezing the juice out, by running then over the smallest holes on a cheese grater, or by using a citrus zester. To get the most juice from your limes you can either roll them under your hand on the counter top, or put them in the microwave (on full power) for about 10 seconds. The actual number of limes you will need depends on how juicy the limes are. You will need about 1/4 of a cup of juice.

Eggs – The eggs should be separated. The yolks will be used in the filling, and the whites will be used to make the meringue topping.

Condensed milk – This is used for the filling.

Sugar (not pictured above) – Used to sweeten the meringue mixture.

Cream of tartar (not pictured above) – This is used to stabilize the egg whites for the meringue.

How to make the key lime pie

You will need a 7″ (17cm) metal pie dish with a loose, removable bottom. This will make it much easier to get the finished pie out of the dish if you use one of these. You can also use an 8″ pie dish, but then the filling will not be quite as deep.

There are only a few simple steps to make this yummy pie.

  • Make the pie crust and bake for 10 minutes
  • Prepare the filling and bake for 10 minutes
  • Whisk the meringue and brown for 5 minutes

Make the pie crust

Steps for making the cookie crumb crust.
  • Crush the biscuits (cookies) to a fine crumb by placing them in a plastic bag and hitting them with a rolling pin. An easier way to do this is to just blitz them in a food processor. Get the crumbs as fine as possible. Transfer the crumbs into a mixing bowl (image 1 above)
  • Melt the butter in the microwave, or in a saucepan on the stove and then pour into the crumbs. If you are using Graham cracker crumbs you can add 2 tablespoons of sugar at this stage.
  • Mix the crumbs with a fork until they are completely coated with the butter and are slightly damp (image 2 above).
  • Press firmly into your pie dish, taking care to compact them well, and press them evenly around the sides. I like to use a small bowl to help me get them nice and even (image 3 above).
  • There is already a lot of butter in this crust, so it should not be necessary to grease the pie dish before forming the crust.
  • Bake the pie crust in a preheated oven (175C / 350F) for 10 minutes. Remove from the oven and allow to cool.

Make the filling

Steps for making the key lime filling.
  • Wash the limes, then zest them. Take care only to zest the green part of the skin, don’t take any of the underlying white skin, which is inclined to be bitter. Cut the limes in half and squeeze the juice into a cup.
  • Beat the egg yolks and condensed milk together in a small mixing bowl (image 1 above) and then add the lime zest and juice.
  • It will initially look as though the mixture has curdled, but don’t worry – this is normal. Mix well and the mixture will thicken and become smooth (image 2 above)
  • Pour the filling into the cooled crust (image 3 above).
  • Bake the pie for 10 minutes, then remove from the oven and allow to cool.

Make the meringue and brown

Tip for beating egg whites – make sure your utensils are scrupulously clean with no specks of grease, and do not allow even the smallest particle of egg yolk mix with the whites or they will not stiffen, no matter how long you beat them.

  • Whisk the egg whites with 1/2 teaspoon cream of tarter until they start to thicken and then add the sugar.
  • Continue whisking until the sugar is completely dissolved and the egg whites are thick and glossy.
  • You should be able to hold the bowl upside down without the egg white falling out.
  • Spread the meringue on top of the cooled pie, taking care to cover the pie completely. Form peaks on the meringue with a spoon (image 4 above).
  • Place the pie back in the oven for a final time and bake for 5 minutes until the meringue starts to brown.
  • KEEP YOUR EYE ON IT. The meringue browns very quickly and can turn from perfect golden brown to almost burned in an instant.
  • I found this out the hard way as literally turned my back for 2 minutes while I started the washing up as the pie was baking 🙂
  • Remove from the oven and allow to cool, then store in the refrigerator until you are ready to eat it.
Side on shot of a meringue-topped key lime pie.

Luckily I got to it in time! And to prove it here’s a message sent to me from my friendly neighbour/recipe tester after I presented her with a slice to try:

I didn’t think the pie was burnt at all
Crunchy base and light as a feather topping. Yum yum x

Official recipe tester verdict

If you’d like to be notified of any new recipes, why not subscribe to my newsletter. As a thank-you gift, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

Storage instructions

You should store this pie in the refrigerator, it is not suitable for freezing.

It will remain fresh in the refrigerator for 3 to 4 days, after that it will start to weep and become soggy.

Variations

Instead of topping your key lime pie with meringue and browning it in the oven, you could just top it with whipped cream instead. (This way you would not run the risk of burning it).

Don’t put any topping on it at all – just serve it plain, or with a spoonful of whipped cream on the side.

Instead of making a cookie-crumb crust, make a flaky pastry crust. See this post for coconut meringue jam tarts (hertzoggies) for a recipe for homemade flaky pastry.

Or why not just make the lime filling and spoon it into a wine glass between layers of whipped cream for an elegant dinner party dessert.

A slice of key lime pie on a plate.

If you enjoyed this recipe for key lime pie you may like some of my other creamy dessert recipes too.

  • Puff pastry custard slices with creme patissiere
  • Creamy Eton mess with 1-minute meringues
  • Fresh pear cream slice
  • No bake pineapple icebox cake
  • Boozy Black Forest trifle with cherries and cream
  • Citrus cheesecake with Greek yoghurt
  • Peppermint crisp fridge tart

Pin for later

Why not pin this recipe to your pinterest board so you can make it later. Just click the image below.

Key lime pie with creamy meringue topping recipe

Close up of a slice of key lime pie on a plate.

Key lime pie with creamy meringue topping

A tangy lime filling in a crunchy, buttery cookie-crumb crust topped with a mound of creamy toasted meringue. All you need are a few simple ingredients and 40 minutes of your time, and you can be tucking into this Key Lime Pie tonight.
Recipe by: Veronica
Dessert
American
Calories 483
Prep 15 minutes
Cook 25 minutes
Total Time 40 minutes
Servings: 1 7″ pie
Print Pin Comment Bookmark Saved!
Prevent your screen from going dark
4.50 from 2 votes

(Click the stars to rate this recipe)

Equipment

  • 7" loose-bottomed pie or flan dish
  • Mixing bowl
  • Whisk
  • Rolling pin or food processor

Ingredients

  • 9 ounce (250g) Nice biscuits (cookies)
  • 3 ounce (85g) butter melted
  • ¼ cup freshly squeezed lime juice 3 to 4 limes
  • 1 tablespoon lime zest
  • 3 large eggs separated
  • 14 ounce (397g) can condensed milk
  • 3 tablespoons sugar
  • ¼ teaspoon cream of tartar

Instructions

Make the pie crust

  • Preheat the oven to 175°C/350°F
  • Crush the biscuits into fine crumbs. *Notes 1 and 2
  • Melt the butter in the microwave or in a saucepan on the stove and then pour into the biscuit crumbs and mix well to combine.
  • Press the crumbs into the pie dish covering the base and sides evenly. *Note 3
  • Place the pie dish in the oven and bake for 10 minutes.
  • Remove from the oven and allow to cool.

Make the filling

  • Wash the limes and remove about 1 tablespoon of zest. *Note 4
  • Cut the limes in half and squeeze out ¼ cup of juice. *Note 5
  • Beat the egg yolks and condensed milk together until combined then mix in the juice and zest from the limes. *Note 6
  • Pour the filling into the cooled pie crust then return to the oven and bake for a further 10 minutes.
  • Remove from the oven and allow to cool.

Make the meringue

  • Whisk the egg whites with ½ teaspoon of cream of tartar until they start to thicken, then add the sugar. *Note 7
  • Continue whisking until the sugar is completely dissolved and the egg whites are thick and glossy.
  • Spread the meringue on top of the cooled pie, taking care to cover the pie completely.
  • Return the pie to the oven for the final time and bake for approximately 5 minutes until the meringue starts to brown. *Note 8
  • Remove from the oven and allow to cool. Store in the refrigerator and serve chilled.

Notes

  1. To crush the biscuits, place them in a plastic bag and hit them with a rolling pin.  Alternatively, blitz them in a food processor.  Get the crumbs as fine as possible.
  2. If you are using Graham crackers you may want to sweeten then by mixing 2 tablespoons of sugar into the crushed cookie crumbs.
  3. You may find that a small flat-bottomed bowl or dish will help to compact the crumbs evenly.
  4. To zest the limes, use the smallest holes on a cheese grater or use a lemon zester.  Take care to only zest the coloured part of the skin – the underneath white layer will be bitter.
  5. The actual number of limes you will need depends on how much juice they contain.  To get the maximum amount of juice from a lime, roll it on the counter-top or put it in the microwave on full power for 10 seconds.
  6. It may look as though the mixture has curdled when you add the lime juice, but just keep mixing until the mixture is thick and glossy.
  7. Make sure your bowl and whisk are completely clean and grease-free when whisking the egg whites.  If not, there is a chance that the egg whites will not stiffen.  The egg whites will be stiff enough when you can hold the bowl upside down without the egg whites falling out.
  8. When browning the meringue, keep your eye on it.  It can turn from golden brown to burned in the blink of an eye.
Calories are per slice, based on the assumption that the pie will be cut into 8 slices.

Nutrition

Calories – 483kcal | Carbohydrates – 55.1g | Protein – 8.4g | Fat – 21.1g | Saturated Fat – 8.8g | Cholesterol – 109mg | Sodium – 156mg | Potassium – 251mg | Fiber – 0.8g | Sugar – 32.1g | Calcium – 158mg | Iron – 1mg

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
Tried this recipe?If you made this recipe I’d love it if you could leave me a comment and let me know how it went!
Share on Facebook Share on Twitter

If you made this recipe and enjoyed it, I’d love it if you could give me a star rating in the comments below. And if you’d like to get in touch, you can email me at [email protected]. I’d love to hear from you. And don’t forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!

If you’d like to continue browsing, just click on this link to all my recipes.

  • Pinterest
  • Facebook
  • Yummly
  • Twitter
  • Whatsapp

Filed Under: All Recipes, Cakes, Cookies and Desserts

About VJ

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

Previous Post: « Seafood a la King with a creamy sauce
Next Post: Cheesy honey mustard sauce – pour it over anything! »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to the Foodle Club

Hi, I'm VJ. Welcome to my little kitchen. Step inside and browse my collection of recipes collected over the years. More →

Lets Connect

  • Facebook
  • Pinterest
  • Twitter


See my Privacy Policy and Disclaimer

By subscribing you consent to receiving the Foodle Club newsletter. You can unsubscribe at any time.

Most popular recipes

Sliced silverside on a plate with carrots and potatoes.

Slow-cooker beef silverside

A slice of pineapple coconut cake.

Easy pineapple coconut cake with crushed pineapple

A homemade fishcake cut in half to show the inside.

Easy homemade fish cakes with a crispy coating

A scone covered in strawberry jam in front of a pile of scones.

Quick and easy homemade scones – only 4 ingredients

A wire basket of crispy fries.

Crispy French fries – with a spicy coating

A bowl of white rice with a pair of chopsticks.

How to cook rice in the Microwave

Footer


See my Privacy Policy and Disclaimer

By subscribing you consent to receiving the Foodle Club newsletter. You can unsubscribe at any time but the books will still be yours to keep.

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

Copyright © 2023 Foodleclub.com