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🍰 Lime Pie with Meringue Topping

292 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Place the cookies in a freezer bag.
  2. 2. Crush the cookies finely using a meat mallet or another heavy object.
  3. 3. Melt the butter over low heat.
  4. 4. Mix the melted butter with the cookie crumbs until a crumbly mixture forms.
  5. 5. Press the mixture into a greased 24 cm (9.5 inch) pie dish.
  6. 6. Shape a small rim from the crust mixture.
  7. 7. Place the dish in the refrigerator for 15 minutes.
  8. 8. Separate the eggs, keeping the yolks and whites apart.
  9. 9. Beat the egg yolks with the sweetened condensed milk using a hand mixer.
  10. 10. Beat the mixture for about 7 minutes until it is thick and foamy.
  11. 11. Rinse three limes thoroughly with hot water.
  12. 12. Finely grate the zest of one lime.
  13. 13. Juice all three limes.
  14. 14. Measure out 125 milliliters of lime juice.
  15. 15. Add the lime juice and grated zest to the egg yolk cream.
  16. 16. Stir the ingredients briefly until combined.
  17. 17. Pour the cream onto the prepared cookie crust.
  18. 18. Preheat the oven to 180 degrees Celsius (conventional heat).
  19. 19. Place the dish on the lowest rack.
  20. 20. Bake the pie for 25 minutes.
  21. 21. Beat the two egg whites with a pinch of salt until stiff.
  22. 22. Gradually sprinkle the sugar into the egg whites.
  23. 23. Beat the mixture for another 3 to 4 minutes until a firm, creamy meringue forms.
  24. 24. Gently fold the baking powder into the meringue.
  25. 25. Fill the meringue into a piping bag fitted with a star tip.
  26. 26. Pipe the meringue decoratively onto the pie.
  27. 27. Preheat the oven to 250 degrees Celsius (conventional heat).
  28. 28. Place the pie on the lowest rack.
  29. 29. Brown the meringue for 2 to 3 minutes.
  30. 30. Allow the pie to cool.
  31. 31. Serve the pie soon after it has cooled.

Nutrition per serving