Key Lime Pie with Meringue Topping

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Servings: 8 servings
Prep Time: 12 min
Cook Time: 35 min
Difficulty: Moderate

Ingredients Add to grocery list

1   prepared 9-inch graham cracker crust
1/2 cup heavy cream
1/2 cup freshly squeezed lime juice
2 teaspoon grated lime zest
1   (14-ounce) can sweetened condensed milk
3   large egg yolks


4   egg whites
6 tablespoon sugar
1/2 teaspoon cornstarch
pinch of salt





Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the egg yolks and condensed milk. Stir in the lime zest, lime juice, and cream. Pour the filling into the crust and bake about 30 minutes or until firm. Remove pie from oven.

Meanwhile, in a medium bowl beat the egg whites until soft peaks form. In a second bowl, stir together the sugar, cornstarch, and salt. Add the sugar mixture, a little at a time, to the egg whites, beating between additions. Continue to beat until the sugar dissolves. Spoon the meringue over the hot pie filling. Torch the meringue to give it’s golden color; or bake for 10 to 12 minutes. Serve pie warm or at room temperature.

Show: Paula's Home Cooking
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Reader Comments:


Love this pie!!!!!!

By Anonymous on October 13, 2013


My mom and I love this recipe. It has the perfect balance of tartness and sweetness, great for a summer dessert here in Texas. We aren't huge fans of meringue in general, so instead we made our own chantilly cream, and needless to say...but it was amazing!!! Gotta love Paula and her amazing recipes!!

By TPowers on July 29, 2013


Is it ok if I substitute the lime zest with glitter for a Ke$ha-themed soirée?

By Ke$haholic on June 01, 2013


Made this with juice from the key limes I brought home from Florida. It was awesome and recieved many compliments.

By Michele on April 20, 2013


lime zest is part of the lime peel and you grate it with the a grater

By ashley riley on April 03, 2012


what is lime zest?

By Anonymous on February 21, 2012


I love the recipes! I would love it soo much more if my computer wasn't so slow. LOL smile

By Laura Jiggetts on December 29, 2010

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