Key Lime Meringue Pie

Just the right amount of citrus ‘zing’, paired with the sweetness of the meringue top and a hint of coconut from the pie base, this is what summer feels like in a mouthful. If you’re after an uncomplicated key lime pie, that is sure to be a crowd pleaser, this is the one for you!

From tree to plate…

Ingredients

Makes 1 x 22cm pie Total cooking & preparation time : 1 - 1.5 hrs

Pie base:

150g digestive biscuits (Arnotts Marie & Granita or plain digestives work best).

30g coconut shards/ desiccated coconut (preferably unsweetened, can be left out if you have a nut allergy).

135g unsalted butter, melted

Pie filling:

395g condensed milk

4 egg yolks, room temperature

Juice of 3 or 4 limes (up to you how zingy you want it).

Zest of 1 lime

Meringue

4 egg whites, room temperature

1/2 cup superfine, caster sugar

Method

Preheat the oven to 175 degrees Celsius/ 350 degrees Fahrenheit. Melt all of the butter in the microwave. To prepare the pie tin, lightly dip a pastry brush or the tip of a paper towel in the butter, and grease the tin, ensuring not to leave any spots bare.

In a food processor, add the digestive biscuits, coconut (if using), and remaining melted butter. Blitz until the texture of the base resembles breadcrumbs. You will know if you have added enough butter if the base can stick to the side of the food processor on its own. Add more melted butter if you feel the mixture is too crumbly or dry.

Press the pie base mixture into the tin, ensuring to press it in evenly on the base and on the sides of the tin. You can use the back of a spoon or the bottom of a flat glass to assist you in getting an even thickness. Place into the oven for 10 minutes or until golden brown. Remove from the oven and let cool whilst we make the pie filling.

In a large bowl, lightly whisk the egg yolks. Gradually pour in the condensed milk, and keep whisking to ensure that the mixture remains smooth. After all the condensed milk has been added, add in the lime zest and gradually pour in the lime juice. Keep whisking until all the juice has been fully combined.

Pour the mixture into the pie tin. Place into the oven for 15 minutes. You will know your pie is ready when it jiggles very slightly, and it has a matte appearance. Let cool completely if serving later on.

Turn up the oven to 200 degrees Celsius/ 390 degrees Fahrenheit. In a clean, glass mixing bowl place egg whites. Begin mixing with a hand mixer and gradually add in the sugar. Keep mixing until soft peaks form and the sugar has completely dissolved.

Spoon meringue mixture on top of your pie. Place in the oven for 5 minutes or until the meringue has browned. Keep an eye on this - the meringue can burn very quickly! A watched meringue never burns ;)

Enjoy & share with loved ones! X

Cooking Notes

You will need a 22cm diameter tart tin/pie base.

Hand held electric whisk will make your life much easier when whipping up the meringue. You could hand whisk, but your forearms will be on fire, and it will count as a work out for that day!

Adding the meringue can be done right before serving. It also warms the up the pie if it has been in the fridge if it was made prior.

The best meringues turn out in a clean, glass mixing bowl. No leftover grease marks.

When separating eggs, I like to have two bowls at the ready. Crack the egg, and gently place the yolk and white in your hand, letting the egg white drain through your fingertips into your allocated ‘egg white bowl.’ Egg yolk goes into the other bowl.