Key Lime Meringue Pie
Photo: Peter Veldhuizen, Public domain
Key lime meringue pie pairs a sharp, custard-like lime filling with a tall, lightly browned meringue in a crisp pie shell. The filling needs only four ingredients, and the condensed milk sets with the yolks and juice so there is no stovetop custard to stir. Key limes, grown in the Florida Keys, are smaller and tarter than supermarket limes, and that acidity is what balances the sweet topping.
Instructions
Separate the eggs, keeping the yolks and whites in different bowls. Make sure no trace of yolk gets into the whites, or they will not whip properly.
In a small mixing bowl, beat the sweetened condensed milk, Key lime juice and egg yolks together until combined.
Pour the filling into the baked pie shell and bake at 350°F (180°C) for 8 minutes.
While the filling bakes, whip the egg whites in a large, clean mixer bowl on high speed until they hold soft peaks. Add the sugar gradually while beating, and continue until the meringue stands in hard peaks.
Spoon the meringue over the hot pie, spreading it to the crust edge. Use the back of the spoon to pull it up into peaks.
Return the pie to the oven at 350°F (180°C) for 10 to 15 minutes, until the meringue begins to brown. Let the pie cool and set before slicing.
Make it personal.
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