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Lime Meringue Pie | Cravings Journal


A lemon meringue pie is a kind of desserts that everybody likes. This one is definitely a lime meringue pie as a result of I really like the tanginess that the lime brings to the recipe. I’ve been requested to make this recipe numerous occasions as a result of apparently some individuals get a consequence that’s too candy and others suppose that it’s too bitter. Different occasions the meringue modifications as time goes by and it finally ends up floating on prime of the pie.

The Greatest Lime Meringue Pie

Many individuals have requested me to put up this recipe and I hope to not disappoint. I believe that one of the crucial essential issues within the recipe is the measurement of lime juice. It’s in millilitres as a substitute of in lime models. That is related as a result of not all limes have the identical quantity of juice. Thus, it helps to get the identical sweetness/sourness consequence each single time.

lime meringue pie

The bottom of the pie

I like a cookie base in my lemon and lime pies. Nonetheless, when you desire a dough base I like to recommend that you just make my tart dough recipe. Additionally when you’re utilizing cookies for this lime meringue pie, all the time style them first. See if you wish to add additional powdered ginger, cinnamon, or vanilla in the event that they don’t have a lot style in them. For a pan, I like a deep pan. That lets you have a pleasant ratio of elements in each chunk.


For the meringue on this lime meringue pie, I made a Swiss meringue. It’s rather more steady than the standard French meringue. French meringue tends to separate after a number of hours and makes the meringue slip on prime of the lime base. The essential half when making meringue is weighing the egg whites and add double their weight in sugar. That is the rule of thumb to get a agency and fluffy meringue.

lime meringue pie

To complete off the meringue on this lime meringue pie you will have 3 choices. The primary is just not do something to it. The second is to make use of a blowtorch. Third, you’ll be able to bake it within the oven. If you wish to use a blowtorch hold a pleasant distance between the flame and the pie. Do mild strokes so it doesn’t burn however reasonably flip golden. If you wish to make it within the oven ,put it at 200C/400F on broil and hold an in depth eye on it so it doesn’t burn. The factor I don’t like about this final choice is that it offers the meringue a more durable crust My favorite is unquestionably the blowtorch.

Lime Meringue Pie


Course: Dessert, Tea Time

Delicacies: Low

Prep Time: 45 minutes

Prepare dinner Time: 30 minutes

Fridge time: 8 hours

Complete Time: 1 hour 15 minutes

Servings: 12 individuals, a 25cm diameter mould

Writer: Lorena Salinas from Cravings Journal


For the cookie base

  • 220 g cookies, I used vanilla (7.8oz)
  • 100 g unsalted butter, melted (¼ cup)
  • 1 tsp salt

For the lime filling

  • 800 g condensed milk (2½ cups)
  • 180 ml lime juice (¾ cup)
  • 6 egg yolks

For the meringue

  • 6 egg whites
  • double the burden of the egg whites in sugar


For the cookie base

  • Course of or crush the cookies with the salt till positive and blend with the melted butter.

  • Put the cookies on a pie mould and press down utilizing your fingers first and use the bottom of a glass to press it down properly.

  • Take to a preheated oven at 160°C/320°F for 5-10min till it begins to develop into golden each so barely. Watch out at this stage as a result of it goes from golden to burnt fairly rapidly.

  • Let quiet down utterly earlier than including the filling so it does not develop into soggy.

For the lime filling

  • Combine the lime juice with the condensed milk.

  • Add the yolks one after the other and whisk them collectively instantly so the yolks do not oxidize with the sugar from the condensed milk or the acidity from the limes.

  • Pour onto the cookie base and take to the oven nonetheless at 160°C/320°F for 20min.

  • Let quiet down utterly and place within the fridge in a single day.

For the meringue

  • Make it as shut as potential to the second of serving, it’s all the time nicer freshly made.

  • Put the egg whites and sugar in a bowl the place you are going to combine them afterwards. Put it on a bain-marie. Do not let the underside of the bowl contact the floor of the water. Use a whisk to combine each couple of minutes.

  • As soon as you do not really feel any sugar crystals on the backside of the bowl (contact the underside of the bowl together with your finger) you’ll be able to take it off the bain-marie. When you’ve got a thermometer, examine that it reaches 79°C/174°F. Instantly beat with a static or hand-held mixer till it cools right down to room temperature and is agency.

  • Lay on prime of the pie and unfold out.

  • You can also make the meringue look a bit golden utilizing a blowtorch or place it in an oven at 200°C/400°F on broil or simply go away it white.

lime meringue pie




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