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Lime Meringue Pie

by Lorena

A lemon meringue pie is one of those desserts that everyone likes. This one is actually a lime meringue pie because I love the tanginess that the lime brings to the recipe. I’ve been asked to make this recipe countless times because apparently some people get a result that’s too sweet and others think that it’s too sour. Other times the meringue changes as time goes by and it ends up floating on top of the pie.

The Best Lime Meringue Pie

Many people have asked me to post this recipe and I hope not to disappoint. I think that one of the most important things in the recipe is the measurement of lime juice. It is in millilitres instead of in lime units. This is relevant because not all limes have the same amount of juice. Thus, it helps to get the same sweetness/sourness result every single time.

lime meringue pie

The base of the pie

I like a cookie base in my lemon and lime pies. However, if you prefer a dough base I recommend that you make my tart dough recipe. Also if you’re using cookies for this lime meringue pie, always taste them first. See if you want to add extra powdered ginger, cinnamon, or vanilla if they don’t have much taste in them. For a pan, I like a deep pan. That allows you to have a nice ratio of ingredients in every bite.


Meringue

For the meringue on this lime meringue pie, I made a Swiss meringue. It is much more stable than the typical French meringue. French meringue tends to split after a few hours and makes the meringue slip on top of the lime base. The important part when making meringue is weighing the egg whites and add double their weight in sugar. This is the rule of thumb to get a firm and fluffy meringue.

lime meringue pie

To finish off the meringue on this lime meringue pie you have 3 options. The first is not do anything to it. The second is to use a blowtorch. Third, you can bake it in the oven. If you want to use a blowtorch keep a nice distance between the flame and the pie. Do gentle strokes so it doesn’t burn but rather turn golden. If you want to make it in the oven ,put it at 200C/400F on broil and keep a close eye on it so it doesn’t burn. The thing I don’t like about this last option is that it gives the meringue a harder crust My favourite is definitely the blowtorch.


Lime Meringue Pie

3 from 3 votes
Print Pin Rate
Course: Dessert, Tea Time
Cuisine: Low
Prep Time: 45 minutes
Cook Time: 30 minutes
Fridge time: 8 hours
Total Time: 1 hour 15 minutes
Servings: 12 people, a 25cm diameter mould
Author: Lorena Salinas from Cravings Journal

Ingredients

For the cookie base

  • 220 g cookies, I used vanilla (7.8oz)
  • 100 g unsalted butter, melted (¼ cup)
  • 1 tsp salt

For the lime filling

  • 800 g condensed milk (2½ cups)
  • 180 ml lime juice (¾ cup)
  • 6 egg yolks

For the meringue

  • 6 egg whites
  • double the weight of the egg whites in sugar

Instructions

For the cookie base

  • Process or crush the cookies with the salt until fine and mix with the melted butter.
  • Put the cookies on a pie mould and press down using your fingers first and use the base of a glass to press it down nicely.
  • Take to a preheated oven at 160°C/320°F for 5-10min until it starts to become golden every so slightly. Be careful at this stage because it goes from golden to burnt pretty quickly.
  • Let cool down completely before adding the filling so it doesn't become soggy.

For the lime filling

  • Mix the lime juice with the condensed milk.
  • Add the yolks one by one and whisk them together immediately so the yolks don't oxidize with the sugar from the condensed milk or the acidity from the limes.
  • Pour onto the cookie base and take to the oven still at 160°C/320°F for 20min.
  • Let cool down completely and place in the fridge overnight.

For the meringue

  • Make it as close as possible to the moment of serving, it’s always nicer freshly made.
  • Put the egg whites and sugar in a bowl where you're going to mix them afterwards. Put it on a bain-marie. Don't let the bottom of the bowl touch the surface of the water. Use a whisk to mix every couple of minutes.
  • Once you don't feel any sugar crystals at the bottom of the bowl (touch the bottom of the bowl with your finger) you can take it off the bain-marie. If you have a thermometer, check that it reaches 79°C/174°F. Immediately beat with a static or hand-held mixer until it cools down to room temperature and is firm.
  • Lay on top of the pie and spread out.
  • You can make the meringue look a bit golden using a blowtorch or place it in an oven at 200°C/400°F on broil or just leave it white.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!
lime meringue pie

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