It was a team effort to make this for my Birthday – hubby, #2 daughter and me (I made the meringues ‘cos they can be fickle). We first had key lime pie in Florida when visiting my brother and have made it a lot since coming back. I found the recipe on the condensed milk tin and it is sooo easy.
It is not supposed to have meringues on top but the first time I made it, I didn’t want to waste the egg whites and then accidentally added the lime zest to the egg whites and so made mini lime meringues as an extra but separate treat. Then, my little boy stuck his finger in the pie and we were having guests so we artfully arranged the meringues on top to hide his artwork, so now this is our own version of the Floridian classic. Of course you can make it without the meringues; or make the meringues without the pie and serve with whipped cream and raspberries.
The raspberries are an added extra this time ‘cos it’s a Birthday cake and because we grew them ourselves – well I planted the bushes and they’ve gone absolutely wild. It can be made the day before if you’re having a party. It’s best taken out of the fridge for a hour or so before eating so it’s not stone cold – don’t put the meringues on till the last minute either or they’ll go soft.
- 250g packet digestive biscuits (graham crackers USA)
- 95g butter, melted
- 1tsp grated lime zest
- 150ml lime juice (4-5 limes)
- 3 large egg yolks (keep the whites for the meringue)
- 400g can condensed milk.
- Mix crushed biscuits and melted butter and press into 23cm fluted flan tin (make sure you get the biscuit base up the sides and not just on the bottom of the dish/tin)
- Bake in pre-heated 180C oven for 8-10 minutes until crisp and golden brown.
- Whisk lime zest and egg yolks for 2 minutes or until thick. (I use electric hand-held mixer – wouldn’t be without it).
- Add condensed milk and whisk another 4 minutes.
- Add lime juice and whisk again.
- Pour into biscuit base and bake for 20 minutes until set.
- 3 large egg whites (left over from above)
- zest of one lime.
- 150g sugar (my Good Housekeeping recipe calls for caster sugar but I always use granulated).
- Whisk the egg white until very stiff (ensure bowl and whisk very clean)
- Add half the sugar and whisk again until mix regains former stiffness.
- Fold in remaining half of sugar and the lime zest lightly with a metal spoon.
- Spoon into little mounds on baking sheets. I line mine with with those Teflon baking sheets so the meringues just slide off. You can use a piping bag but I like the rustic look.
- I have an electric fan oven and bake them for one hour at 120C and then another half hour at 100C.
- This will makes loads of mini meringues so store any extras in an airtight tin or they make lovely wee gifts in bags with pretty ribbon.