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+ servings

Lime Meringue Pie

3 from 3 votes
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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.
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