Lime Meringue Pie

Lime Meringue Pie

10
ANN MACGREGOR 0

"A delicious combination of a lemon meringue pie and a key lime pie. Easy to make too. Garnish individual servings with lime slices and a sprig of mint."
Saved
Save
I Made it Rate it Share Print

Ingredients

55 m servings 547 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 547 kcal
  • 27%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 85.4g
  • 28%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 187 mg
  • 62%
  • Sodium:
  • 316 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, whisk together the egg yolks and sweetened condensed milk until well blended. Gradually whisk in the lime juice. Pour into the graham cracker crust.
  3. Bake for 25 minutes in the preheated oven, or until the center is set when the pie is gently shaken. Set aside. Reduce the oven temperature to 325 degrees F (165 degrees C).
  4. In a large clean bowl, whip egg whites with cream of tartar until soft peaks form. Gradually sift in the confectioners' sugar, while continuing to whip to stiff peaks. Spoon on top of the slightly cooled pie, sealing the meringue to the edges of the crust.
  5. Bake for about 10 minutes in the preheated oven, until the meringue is lightly toasted. Cool to room temperature before refrigerating. Chill for at least 2 hours before serving.

Reviews

10
  1. 14 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Great recipe! I added some green food colouring so it looked different than lemon meringue.

Most helpful critical review

I made this, but as it chilled the eggs whites sort of lost their oxygen and turned back into liquid. What did I do wrong?

Great recipe! I added some green food colouring so it looked different than lemon meringue.

I made just the meringue from this recipe to go on "Easy Key Lime Pie I" from this site. It called for 5 egg whites, so it was perfect. I think it called for a bit too much sugar- I would use on...

I also just made the meringue it was fantastic and super simple. Update 2/20 I just made this again but just the pie part, i only used 4 egg yolks and 3/4 cup lime juice and 1/4 lemon juice, ba...

I made this, but as it chilled the eggs whites sort of lost their oxygen and turned back into liquid. What did I do wrong?

Was so delicious!

The pie is in the oven, so I haven't tasted it yet. But it looks FABULOUS! This recipe was very easy to make. It took some time, but I think it will be well worth it! I didn't have a gram cracke...

Had a hard time to get the meringue to get fluffy so I had to resort to an old cook book. Other than that it turned out great and was enjoyed by the whole family.

I used on the meringue recipe. It was hard to get it fluffy.