Lime Meringue Pie
This tart and creamy lime pie is very similar to key lime pie.
Serves: 8Hands-on: 25 minutesTotal: 4 hours 45 minutesDifficulty: Medium
- 1½ cups all-purpose flour
- ¼ tsp. salt
- 2 tsp. baking powder
- 9 Tbsp. sugar, divided
- 6 Tbsp. butter
- 6 Tbsp. heavy cream
- 8 small limes
- 3 eggs, yolks and whites separated
- 2 cans (14 oz.) sweetened condensed milk
- Preheat the oven to 350°F.
- Place the flour, salt, baking powder, and 3 tablespoons sugar in the bowl of a food processor. Pulse once or twice to mix. Add the butter and process until mixture resembles coarse crumbs. Add the cream 1 tablespoon at a time, and process with short pulses until dough starts to come together. Press the dough into an ungreased tart pan with a removable base, covering the bottom and sides of the pan.
- Prick the dough all over with a fork. Bake in the oven for 10–12 minutes, or until very light golden brown. Remove and let cool.
- Zest the limes. Reserve 1 tablespoon of the lime zest for a garnish, and place the rest of the zest in a medium bowl. Add the egg yolks, the condensed milk, and the juice from the limes (about ⅓–½ cup) to the bowl and whisk together. Pour into the prebaked crust and bake for 15 minutes or until set (not jiggly).
- Place the egg whites in a saucepan with remaining 6 tablespoons of sugar. Heat mixture over low heat, stirring constantly, for 3–4 minutes, until sugar is dissolved and mixture feels hot. Transfer to the bowl of a standing mixture and beat until stiff peaks form.
- Spread the meringue over the tart (or use a pastry bag and tip to pipe the meringue). Use a knife to make decorative peaks and swirls in the meringue. Return the tart to the oven for 3–5 minutes (watch carefully), just until the meringue is lightly browned.
- Chill tart for at least 4 hours before serving.