Classic key lime pie with meringue topping is an all-American dessert recipe. Fluffy meringue sits on a tart key lime pie on a lovely biscuit base. It’s the perfect combination of sweet and sharp, and makes a light and refreshing dessert that everyone will enjoy. Those zesty flavours are what makes it so light and zingy. Serve this dessert at a family get-together or dinner party when as it serves a big group.
- 300g digestive biscuits
- 125g unsalted butter, melted
- 3 large egg yolks
- zest and juice 6 limes
- 1x400g can condensed milk
- 3 large egg whites
- 175g caster sugar
Heat oven to 180C, gas 4. Crush biscuits in a food processor and mix with melted butter. Spread over the base and sides of a loose-based flan tin. Bake for 10 mins, then leave to cool.
Turn the oven down to 170C, gas 3½. Beat the egg yolks with the lime zest until creamy and pale. Pour in the condensed milk and whisk until thickened. Mix in the lime juice in two additions. Pour into the pie dish and bake for 15-20 mins.
Using an electric whisk, mix the egg whites on a low speed until stiff. Turn up the speed gradually, then add the sugar, 1tbsp at a time – mix well between each spoonful. Spoon over the middle of the pie and place under a medium grill for 3 mins or until browned.
Make sure to mix the biscuit crumbs and butter well so it really sticks and doesn't fall apart when serving