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Lime Pie with Meringue Topping

A zesty lime pie with a delightfully light meringue topping
Course Dessert
Cuisine American
Keyword Citrus, Eggs, Lime, Lime Meringue Pie, Lime Pie, Meringue, Pie, raspberry desserts
Servings 8 slices

Equipment

  • Pie dish
  • Whisk or mixer

Ingredients

Lime Pie

  • 12 graham crackers (1/3 of a box)
  • 6 tbsp unsalted butter melted
  • .25 cups sugar
  • 8 limes (Juice of 8, zest of at least 2)
  • 1 can sweetened, condensed milk
  • 3 egg yolks

Meringue Topping

  • 3 egg whites room temperature
  • 1/2 tsp cream of tartar optional but very helpful
  • 1 tbsp vanilla extract
  • .33 cups sugar
  • salt to taste

Instructions

  • Preheat oven to 350
  • Lightly spray/grease a pie dish with canola oil (optional)

Crust

  • Pound/break/food process the graham cracker to crumbs
  • Mix with melted butter and sugar
  • Spread into pie pan and press to form a crust
  • Bake 8 - 10 minutes and let cool

Filling

  • In a large, sturdy bowl, beat egg yolks until fluffy (may warrant use of a hand mixer)
  • Slowly add in condensed milk
  • Add in lime zest and juice and mix until just combined
  • Pour over pie crust evenly

Meringue

  • Clean and dry bowl
  • Whip egg whites, sugar, vanilla and cream of tartar until stiff peaks form (this warrants the use of the hand mixer unless you want a workout)
  • Scoop meringue onto pie, using the dollops to form a design
    Alternatively, use a piping bag to get a more intricate topping
  • Bake pie for 15-20 minutes (meringue should look toasty at the peaks)