Lime Meringue Pie

Rating: 4.18 stars
17 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

A delicious combination of a lemon meringue pie and a key lime pie. Easy to make too. Garnish individual servings with lime slices and a sprig of mint.

By ANN MACGREGOR

Gallery
6 more images

Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
8
Yield:
1 - 9 inch pie
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 350 degrees F (175 degrees C).

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  • In a medium bowl, whisk together the egg yolks and sweetened condensed milk until well blended. Gradually whisk in the lime juice. Pour into the graham cracker crust.

  • Bake for 25 minutes in the preheated oven, or until the center is set when the pie is gently shaken. Set aside. Reduce the oven temperature to 325 degrees F (165 degrees C).

  • In a large clean bowl, whip egg whites with cream of tartar until soft peaks form. Gradually sift in the confectioners' sugar, while continuing to whip to stiff peaks. Spoon on top of the slightly cooled pie, sealing the meringue to the edges of the crust.

  • Bake for about 10 minutes in the preheated oven, until the meringue is lightly toasted. Cool to room temperature before refrigerating. Chill for at least 2 hours before serving.

Nutrition Facts

Per Serving:
547 calories; protein 13.2g; carbohydrates 85.4g; fat 18.4g; cholesterol 187mg; sodium 315.8mg. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Michelle Ramey
Rating: 4 stars
01/08/2008
I made just the meringue from this recipe to go on "Easy Key Lime Pie I" from this site. It called for 5 egg whites so it was perfect. I think it called for a bit too much sugar- I would use only 1/2 cup next time. But it was easy to whip up and tasted great on the pie. I'll try using the rest of this recipe next time. Read More
Helpful
(10)

Most helpful critical review

Ann
Rating: 3 stars
05/24/2012
I made this but as it chilled the eggs whites sort of lost their oxygen and turned back into liquid. What did I do wrong? Read More
Helpful
(7)
17 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Michelle Ramey
Rating: 4 stars
01/08/2008
I made just the meringue from this recipe to go on "Easy Key Lime Pie I" from this site. It called for 5 egg whites so it was perfect. I think it called for a bit too much sugar- I would use only 1/2 cup next time. But it was easy to whip up and tasted great on the pie. I'll try using the rest of this recipe next time. Read More
Helpful
(10)
Bollinger57
Rating: 5 stars
09/03/2006
Great recipe! I added some green food colouring so it looked different than lemon meringue. Read More
Helpful
(10)
Mom of Two
Rating: 5 stars
02/24/2009
I also just made the meringue it was fantastic and super simple. Update 2/20 I just made this again but just the pie part i only used 4 egg yolks and 3/4 cup lime juice and 1/4 lemon juice baked for 25 mins was absolutely fabulous! Thanks for the awesome recipe can't wait to make the meringue and pie together in the near future! Read More
Helpful
(8)
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Ann
Rating: 3 stars
05/23/2012
I made this but as it chilled the eggs whites sort of lost their oxygen and turned back into liquid. What did I do wrong? Read More
Helpful
(7)
Tanya Duquette Bamrick
Rating: 5 stars
08/09/2008
This was great. Read More
Helpful
(5)
mtmomto5
Rating: 5 stars
05/04/2010
Was so delicious! Read More
Helpful
(3)
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nevertrustaskinnycook!
Rating: 4 stars
04/20/2009
The pie is in the oven so I haven't tasted it yet. But it looks FABULOUS! This recipe was very easy to make. It took some time but I think it will be well worth it! I didn't have a gram cracker crust so I made a regular crust myself. Got to go check on it...... Read More
Helpful
(3)
CrayolaCrayon
Rating: 4 stars
06/17/2018
The key to making the meringue better is to add the cream of tartar AFTER the egg whites have been whipped into soft peaks and sift only 1/2 cup of powdered sugar. Any more and it becomes too sugary and loses that creamy meringue taste and texture. Read More
Helpful
(1)
amajors
Rating: 4 stars
04/05/2010
I used on the meringue recipe. It was hard to get it fluffy. Read More
Helpful
(1)
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