Key Lime Meringue Pie
This is one of my favorite desserts because it is so simple and quick to make. Key limes are hard to find in your local grocery store, so an easy substitute is bottled key lime juice. Make sure you have an electric mixer handy to make the meringue. What ever you do, don’t skip making the graham cracker crust from scratch! I know you can find ready-made graham cracker crusts in the supermarket, but they don’t do justice to a homemade crust!
INGREDIENTS:
Crust:
5 tablespoons butter, melted
2 cups graham cracker crumbs
Filling:
1 (14-ounce) can sweetened condensed milk
1/2 cup Key lime juice
2 teaspoons grated lime zest
2 eggs, separated
1/4 teaspoon cream of tartar
1/4 cup sugar
DIRECTIONS:
Preheat the oven to 350 degrees F.
For the crust, combine the butter and graham cracker crumbs in a bowl and then pat down into a 9-inch pie pan. Bake for 5 to 10 minutes and remove from oven.
In a medium bowl, combine the condensed milk, lime juice, and 1 teaspoon zest; blend in the egg yolks and mix well. Pour the filling into the crust.
For the meringue, add the egg whites to a bowl and whisk with an electric mixer on medium. Beat the whites until foamy. Add the cream of tartar. With the mixer on medium speed, slowly add the sugar and remaining teaspoon of lime zest and beat until stiff peaks form. Spread the meringue over the filling, leaving a 1/2-inch border of filling exposed.
Bake for 12 to 15 minutes, or until the meringue is golden brown.
Chill in the refrigerator at least 8 hours.
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This looks great. I’m always very impressed by people making their own key lime pie. It always seems so mysterious…
Hi Fearless Kitchen,
Give it a try sometime, you’ll be amazed at how quick and easy it is to make!
Sounds terrific, my neighbor has a key lime tree … perhaps a late night “dog walk” and I will have enough limes for the recipe. They are just tiny little guys!
Denise