Key Lime Meringue Pie is creamy, dreamy, and delightfully tangy dessert! The fluffy, cloud-like layer of meringue on top is the perfect way to cap off this classic pie recipe.
Be sure to check out this Lemon Chiffon Pie if you love sweet-tart pies. This Banana Cream Pie is also a cool and creamy classic pie!
Meringue on Key Lime Pie
Key lime pie is often topped with a dollop of whipped cream, or maybe some piped on whipped cream if you’re feeling fancy. I decided to take a Lemon Meringue Pie approach, though—topping Key lime pie with a thick, fluffy layer of meringue.
I think Key Lime Meringue Pie is my favorite way to make Key lime pie yet! The meringue on top enhances the flavor and balances the tartness of the lime filling.
- This recipe is a showstopper. Just look at the height on that meringue! This is the kind of dessert that everyone will ooh and ahh over.
- Short list of ingredients for this Key lime meringue pie recipe. Other than the limes (or juice), you might just have almost everything in your kitchen already!
- Key lime pie is a classic dessert dessert with a tangy lime flavor that is different from regular grocery store limes. They also shine in these Mini Key Lime Pies and Key Lime Pie Bars.
Important Ingredient Notes
- Egg whites – Don’t discard the yolks! You’ll use them for the filling.
- Cream of tartar – This helps stabilize the meringue.
- Sweetened condensed milk – Not evaporated milk! Condensed milk is sweet, while evaporated is not.
- Egg yolks – Like the whites, these should be room temperature.
- Key lime juice – I used Nellie and Joey’s Famous Key Lime Juice in the recipe, which you can find it at most large grocery stores. You can also use fresh squeezed key limes if you’re lucky enough to find them!
- Key lime zest – If you use bottled lime juice, you can use regular lime zest.
- Graham cracker pie crust – Use fresh graham cracker crumbs to make your own graham cracker crust or use a store-bought crust.
How to Make Key Lime Meringue Pie
Make the Meringue:
- You’ll need a candy thermometer to heat the meringue until the temperature reaches 240ºF.
- Using room temperature eggs make it easier to separate the whites from the yolks.
- Using an electric stand mixer will make beating the meringue to stiff peaks easier than a hand mixer. You’ll need to continue beating until stiff peaks form and the meringue has cooled.
Make the Filling:
- Whisk the condensed milk with the egg yolks, key lime juice, and key lime zest in a large mixing bowl until smooth.
- Pour the filling into the prepared graham cracker crust.
- Bake for 20 minutes.
- Remove the pie and increase the oven temperature to 425ºF.
Add the Meringue and Finish:
- Spoon the meringue over the top, using a spoon to create swirls and peaks.
- Bake for 7-10 minutes, or until the tips of the meringue have lightly browned.
- Remove from the oven and cool on the counter until the pie reaches room temperature.
- Cover loosely with plastic wrap and chill in refrigerator for 6-8 hours before serving.
Tips and Tricks
- Let the eggs come to room temperature. Whipped whites will reach stiff peaks faster if they are not cold, and the other ingredients will mix more smoothly.
- If you’re using key limes for zest, you’ll need about 4 to 5 key limes for a teaspoon of zest. I highly recommend finding the key lime juice, and using regular limes for the zest (if you can’t find key limes).
- Allow the pie to cool at room temperature completely before placing it in the refrigerator. This will keep the meringue from shrinking when refrigerated.
- Store Key lime meringue pie in the refrigerator for up to 3 days. After this, the meringue will start weeping.
- If you’d like to freeze this pie, wrap it tightly (or store smaller portions in a freezer bag or container) and freeze for up to 1 month. Thaw in the refrigerator before serving. Note that the meringue will weep while thawing.
More Zippy Lime Desserts
- Orange, Lemon and Lime Citrus Cookies
- Chicken Lime Enchiladas Recipes
- Lime Swirled Icebox Cookies
- Cherry Lime Bread
- Copycat Chipotle Cilantro Lime Rice Recipe
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Key Lime Meringue Pie Recipe
Key Lime Meringue Pie is a creamy, dreamy, and delightfully tangy dessert! The fluffy, cloud-like layer of meringue on top is the perfect way to cap off this classic pie recipe.
Ingredients
For the Meringue
- 1 cup granulated sugar
- ½ cup water
- 4 large egg whites, room temperature
- ½ teaspoon cream of tartar
For the Pie Filling
- 1 can (14 ounce) sweetened condensed milk
- 4 large egg yolks, room temperature
- ½ cup key lime juice
- 1 teaspoon key lime zest
- 1 9-inch graham cracker pie crust, see notes
Instructions
- For the meringue, stir the sugar and water in a small saucepan over medium heat. As the mixture begins to simmer on the edges, stop stirring to prevent crystals from forming. Place a candy thermometer in the saucepan mixture and heat until the temperature reaches 240 degrees F, and the mixture becomes thick and syrup-like in consistency. This process takes about 10-15 minutes.
- While the mixture is simmering (and not being stirred), beat egg whites with cream of tartar in a large mixing bowl with whisk attachment. Beat until egg whites are foamy, but before they reach soft peaks.
- When the syrup is done heating, immediately pour in the the egg whites and beat at medium speed. Increase speed to high and continue beating until stiff peaks form and meringue has cooled (about 10 minutes). Set aside.
- Preheat oven to 350 degrees F.
- For the pie filling, combine sweetened condensed milk with egg yolks, key lime juice, and key lime zest in a large mixing bowl. Whisk until smooth. Pour the filling into prepared graham cracker crust. Bake for 20 minutes.
- Remove pie from oven after 20 minutes and increase oven temperature to 425 degrees F.
- While the filling is still hot from the oven, spoon the meringue over the top, using a small spoon to create swirls and peaks in the meringue.
- Bake for 7-10 minutes, or until the tips of the meringue have browned lightly. Remove from oven and cool on counter until room temperature. Cover loosely with plastic wrap after cooling and chill in refrigerator for 6-8 hours.
Notes
- I used Nellie and Joey’s Famous Key Lime Juice in the recipe, you can find it at most large grocery stores. Or you can use fresh key limes (you’ll need quite a few here)!
- Let the eggs come to room temperature. Whipped whites will reach stiff peaks faster if they are not cold, and the other ingredients will mix more smoothly.
- If you’re using key limes for zest, you’ll need about 4 to 5 key limes for a teaspoon of zest. I highly recommend finding the key lime juice, and using regular limes for the zest (if you can’t find key limes).
- Allow the pie to cool at room temperature completely before placing it in the refrigerator. This will keep the meringue from shrinking when refrigerated.
- Store Key lime meringue pie in the refrigerator for up to 3 days. After this, the meringue will start weeping.
- If you’d like to freeze this pie, wrap it tightly (or store smaller portions in a freezer bag or container) and freeze for up to 1 month. Thaw in the refrigerator before serving. Note that the meringue will weep while thawing.
Nutrition
Serving: 1slice
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
I make this pie all the time.I also make lemon pie like this BUT I don’t use eggs & I add whipped topping in place of eggs. Its delicious & no bake.
I have been making Key Lime Pie since we went to the Keys many years ago. I got the recipe from a baker there but I cannot say the name (shhh!) Nellie & Joe’s is the best!