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Key lime pie

Recipe from: 7/1/2003 12:00:00 AM

Ingredients 12
Servings 8
Time 30 minutes


  • 200
    digestive biscuits, crushed
  • 50
    sugar (optional)
  • 100
    butter, melted
  • 4
    large egg yolks
  • 397
    sweetened condensed milk
  • 125
    lime juice, freshly squeezed
  • 10
    lime zest, finely grated
  • 4
    large egg whites
  • 2
    cream of tartar
  • 125
    castor sugar


40 minutes
Mix the biscuits, sugar and melted butter together and press into the bottom and sides of a 23 cm pie dish.
Bake in a preheated 180 °C oven for 10 minutes, then remove and set aside to cool.
Beat egg yolks and condensed milk until smooth.
Beat in lime juice and zest.
Pour into the pie crust and bake at 180 °C for 15 minutes.
Remove from oven and set aside to cool.
At this stage the filled pie can be refrigerated for two to three days or frozen until needed.
Beat the egg whites with the cream of tartar to form soft peaks.
Add the sugar a little at a time until the meringue is stiff and glossy.
Spread over the lime filling all the way onto the crust at the edges.
Return to the oven at 180 °C for 15 minutes or until meringue is golden.
Cool and refrigerate before serving.
Use whipped cream instead of meringue if you prefer.

Read more on: bake  |  fruit

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