In summer we love making refreshing, tasty pies. This (key) Lime meringue pie is a classic that is really delicious. We made this for a birthday and it was a big hit!
⏲ 15 minutes (excluding the time for making the Italian Meringue topping)
⏳ 15 minutes
🍽 12 portions
3 limes (for the zest and 100 limiters of lime juice)
4 eggs (the egg white you can use for the Italian meringue)
385 grams of condensed milk
200 grams of coconut cookies
100 grams of butter
Italian meringue (we created a basic recipe that you can use, you’ll need some water, the egg whites, and 150 grams of sugar)
How to make it?
Preheat the oven to 160 degrees Celsius. Start making the bottom dough by crumbling the cookies in a food processor or using a kitchen towel and your own strength. Place some baking paper on the cake tin. Start melting the butter in a pan and add the cookie crumbles when it’s fully melted. Mix it together and add the mixture to the cake tin. Spread and smooth the mixture with a spoon. Place the cake tin in the fridge.
Split the egg and use the egg yolks. Be sure to save the egg whites in a different bowl for the Italian meringue. Start whipping the egg yolks and add the condensed milk until it’s a smooth mixture. Wash the lime and add the zest to the mixture. Add the lime juice as well and mix it for a minute. Add the mixture to the cake tin with the pie crust from the fridge. Place the cake tin in the oven and bake it for about 15 minutes. Let the pie cool down afterward. When the pie is cooled down you can make the Italian meringue according to this recipe. You can also add some fruit on top and enjoy!