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READY IN 55 mins

Lime Meringue Pie

Read Reviews (9)

"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." — ANN MACGREGOR

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All about Eggs

All about Cream

Sugar and Sweeteners

Original recipe makes 1 - 9 inch pie Change Servings

6 egg yolks
2 (14 ounce) cans sweetened condensed milk
1 cup lime juice
1 (9 inch) graham cracker pie crust

5 egg whites
1/4 teaspoon cream of tartar
3/4 cup confectioners' sugar

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Directions

Preheat the oven to 350 degrees F (175 degrees C).
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.
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).
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.
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.

Kitchen-Friendly View

PREP 20 mins
COOK 35 mins
READY IN 55 mins

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Reviews More Reviews

Most Helpful Positive Review

Sep 03, 2006

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

—Bollinger57

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Most Helpful Critical Review

May 23, 2012

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?

—Ann

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12 Ratings

Feb 24, 2009

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, baked for 25 mins was absolutely fabulous! Thanks for the awesome recipe can't wait to make the meringue and pie together in the near future!

—Mom of Two

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Jan 08, 2008

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 only 1/2 cup next time. But it was easy to whip up and tasted great on the pie. I'll try using the rest of this recipe next time.

—What a Dish!

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Aug 09, 2008

This was great.

—Tanya

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May 04, 2010

Was so delicious!

—mtmomto5

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Apr 20, 2009

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 cracker crust, so I made a regular crust myself. Got to go check on it......

—nevertrustaskinnycook!

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Oct 02, 2006

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.

—carrie8706

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Nutrition

Calories
547 kcal
27%

Carbohydrates
85.4 g
28%

Cholesterol
187 mg
62%

Fat
18.4 g
28%

Fiber
0.5 g
2%

Protein
13.2 g
26%

Sodium
316 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lime Meringue Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 547
Calories from Fat: 166

% Daily Value *
Total Fat 18.4g 28 %
Saturated Fat 7.9g 40 %
Cholesterol 187mg 62 %
Sodium 316mg 13 %
Potassium 486mg 14 %
Total Carbohydrates 85.4g 28 %
Dietary Fiber 0.5g 2 %
Protein 13.2g 26 %
Sugars 75.6g
Vitamin A 13 %
Vitamin C 20 %
Calcium 38 %
Iron 11 %
Thiamin 14 %
Niacin 28 %
Vitamin B6 7 %
Magnesium 13 %
Folate 22 %

* 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.