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Lime Meringue Pie

Ready in 40 mins

Recipe by Graham 

Lime Meringue Pie is one of those lovely desserts you can eat at any time of year. Fresh from the fridge, you can serve it on its own or with a scattering of blueberries and a few spoonfuls of whipped cream.

Preparation Time

20 Minutes

Cooking Time

20 Minutes

Ingredients for Lime Meringue Pie

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

FOR THE BASE
6 oz digestive biscuits (sweet-meal like Graham crackers)
3 oz butter
2 oz caster (superfine) sugar
FOR THE FILLING
3 large free-range eggs
2 limes
frac12; cup lime juice
7½ fl oz condensed milk (or sweetened evaporated milk)
3 oz caster (superfine) sugar
½ teaspoon vanilla extract
  pinch salt
½ teaspoon cream of tartar

How to Cook Lime Meringue Pie

  1. Finely crush the biscuits either by placing them in a plastic bag and rolling hard with a rolling pin, or pulse several times in a food processor. Place the biscuit crumbs into a mixing bowl. Melt the butter in a small pan (or in the microwave) and pour over the biscuit crumbs. Add the sugar, then mix well to combine.
  2. Evenly spread the biscuit mixture in the base and up the sides of a 9" (23cm) round loose base cake tin (a Springform cake tin is ideal).
  3. For the filling, separate the eggs and whisk the egg yolks in a bowl until pale and fluffy. Finely grate (shred) the zest off the limes and, in a separate bowl, whisk together the lime zest, lime juice and condensed milk until smooth and creamy. Add this to the egg yolks, stir well to combine, and pour the mixture into the pie case on top of the biscuit base.
  4. In a clean bowl, whisk the egg whites until soft peaks form when the whisk is removed. Gradually fold in the sugar, vanilla extract, salt and cream of tartar, then whisk again until stiff peaks form. Spoon the stiff meringue mixture over the filling in the pie case, using a fork to shape the meringue into decorative peaks.
  5. Bake the pie in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 15-20 minutes, or until the meringue is golden-brown. Remove from the oven and allow to cool. Place into the fridge to chill completely before serving.
  6. To serve, cut slices of the Lime Meringue Pie and serve with a scattering of blueberries and a few spoonfuls of whipped cream.
GRAHAM'S HOT TIP:
If you can't get a bottle of lime juice, squeeze a few fresh limes. The quantity is about 9 tablespoons of juice.