Key Lime Pie

Updated at: Thu, 17 Aug 2023 01:06:47 GMT

Step 1

Preheat oven to 350 degrees.

Step 2

Whisk the lime zest and egg yolks together in a medium bowl for 2 minutes. Whisk in the sweetened condensed milk, then the lime juice. Set aside at room temperature to thicken for 10 minutes.

Step 3

After 10 minutes, pour the lime filling into the crust. Bake for 15 to 17 minutes, until the center is set, yet still wiggly when jiggled.

Step 4

Set the pie on a wire rack, cool to room temperature. Serve chilled or room temperature with whipped cream, or begin making Meringue, instructions below.

Step 5

Gather ingredients and separate the egg whites. It’s easiest to separate the eggs while they are cold, but room temperature egg whites whip more readily than cold egg whites.

Step 6

In a mixing bowl or electric mixer on low-speed, beat the egg whites and a pinch of salt until they are frothy.

Step 7

Add the cream of tartar and increase the mixer speed to medium. Continue beating until the whites are fluffy, with large bubbles forming around the edges.

Step 8

With the mixer running, add the sugar a few teaspoons at a time, mixing the sugar in completely before adding more. Continue until all of the sugar is incorporated.

Step 9

Continue beating until the peaks are firm but glossy. Add the vanilla. (If it falls flat, looks dry or over-beaten, beat one egg white separately, and gently fold it into the whites just until they're shiny again.)

Step 10

Spoon the meringue onto the hot pie filling. Make sure to spread the meringue all the way to the crust, sealing the filling in. Fluff it with the back of a spoon to make decorative peaks across the pie.

Step 11

Bake at 350 F for about 12 minutes for 2 egg whites or about 15 minutes for 3 egg whites. Serve and enjoy.

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