Lime Meringue Pie
Bright, tangy, and irresistibly creamy, this Lime Meringue Pie is a delightful twist on the classic citrus dessert. With its buttery graham cracker crust, velvety lime-infused filling, and pillowy golden meringue topping, every bite is a perfect balance of sweetness and zesty lime flavor. Freshly squeezed lime juice and fragrant lime zest lend a refreshing citrus punch, while the meringue’s light, fluffy texture adds an elegant finish. Easy to prepare in just under an hour, this crowd-pleasing dessert is perfect for summer gatherings, dinner parties, or anytime you crave a slice of sunshine. Serve it chilled for a refreshing, flavorful treat that will have everyone coming back for seconds! Keywords: lime meringue pie, citrus desserts, easy meringue pie, homemade pie recipe, tangy lime dessert.
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Recipe Information
Ingredients
- 200 g Graham cracker crumbs
- 50 g Granulated sugar (for crust)
- 90 g Unsalted butter, melted
- 4 Egg yolks
- 400 ml Sweetened condensed milk
- 120 ml Lime juice, freshly squeezed
- 2 tsp Lime zest
- 4 Egg whites
- 100 g Granulated sugar (for meringue)
- 0.25 tsp Cream of tartar
Instructions
Preheat your oven to 175°C (350°F).
In a medium bowl, combine the graham cracker crumbs, 50g granulated sugar, and melted butter. Mix until the texture resembles wet sand.
Press the mixture firmly into the bottom and sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 8 minutes, then let it cool completely on a wire rack.
In a large mixing bowl, whisk together the egg yolks, sweetened condensed milk, lime juice, and lime zest until smooth and well combined.
Pour the lime filling into the prepared crust and spread it evenly.
Bake the pie for 10 minutes to set the filling, then remove it from the oven and let it cool to room temperature.
While the pie is cooling, make the meringue topping. In a clean, grease-free mixing bowl, beat the egg whites and cream of tartar with a hand or stand mixer on medium speed until soft peaks form.
Gradually add 100g granulated sugar, 1 tablespoon at a time, while beating on high speed. Continue beating until stiff, glossy peaks form and the sugar is dissolved.
Spread the meringue over the cooled lime filling, ensuring it touches the edges of the crust to seal.
Create peaks in the meringue using a spatula or the back of a spoon for a decorative effect.
Bake the pie in the preheated oven at 175°C (350°F) for 8–10 minutes, or until the meringue is golden brown.
Remove the pie from the oven and let it cool completely, then refrigerate for at least 2 hours before serving.
Slice and serve chilled for a delightful, tangy treat!
Nutrition Facts
Calories |
290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 148 mg | 6% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 25.9 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 73 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
