A combination of this
filling and the meringue from the lemon meringe pie
recipe in Delia
Smith's Complete Illustrated Cookery Course.
If you want to call this "Key Lime Pie" you will need to
purchase key lime juice from somewhere (e.g. "Nellie & Joe's
Famous", which is available via the internet in the UK).
It is much better with key lime juice as this makes the
filling more tart to contrast with the sweet meringue
topping. For such an impressive looking thing this pie is
easy to make if you have a Kenwood Chef or similar.
For the pastry:
225 gm plain flour
110 gm butter, chopped into ~10 chunks
80 gm sugar
For the filling:
1 tin (400 gm) condensed milk
3 egg yolks (save the whites for the meringue, making sure
not to get any yolk in them or your meringue will turn
zest (sliced up, or chopped in a small electric spice mill)
of 4 limes and either
the juice of those limes or, preferably
120 ml of key lime juice
For the meringue:
3 egg whites
150 gm caster sugar
Put the plain flour, butter and sugar into a food processor
(i.e. a thing with a blade) and mix until they are fully
combined, looking like a crumble topping.
In a bowl combine an egg with the mixture to make a
slightly sticky dough.
Make a ball of the dough, wrap it in cling film and put it
in the fridge to cool for several hours; if you're in a hurry
putting it in the freezer for 30 minutes is good enough.
Pre-heat the oven to 190 C while you're waiting for the
dough to cool.
Take a 25 cm diameter metal flan tin with a removable base
and cut a piece of silicon baking paper big enough to cover
the base then grease the inner side of the rim well.
Roll out the cooled dough with a rolling pin until it is ~3
cm wider than the flan tin all round; the dough will be quite
sticky so use plenty of flour when rolling it out, it may take
Place the rolled dough into the flan tin, rolling it back
onto the rolling pin to support it partially as you do so,
then make sure it is tucked well into all the corners; trim it
to the top of the rim.
Prick the base with a fork, cover it with a large sheet of
silicon paper (so that you will be able to grab the sides
afterwards to remove the baking beads) then add lots of baking
beads to prevent the base rising and the sides collapsing
inwards during baking.
Bake for 20 minutes; continue with steps 10 to 12 while the
base is in the oven.
Beat the egg yolks in an electric mixer for 1 minute.
Add the condensed milk and beat for 3 minutes.
Add the lime juice and chopped lime zest and beat for 3
minutes; taste this, it should be like a tart lemon curd, only
When the base comes out of the oven, turn the oven down to
Place a support (e.g. a ramikin) beneath the middle of the
flan tin and let the rim drop away, just to be sure that the
pastry has not stuck to it (if it has you can deal with it now
much more easily than you can later); then carefully put the
rim back into position,
Remove the top sheet of silicon paper with the baking beads
and let the base cool for 15 minutes.
Pour the filling into the base and return it to the oven
for another 15 minutes; continue with steps 17 and 18 while
the pie is back in the oven.
In a clean bowl, beat the egg whites until they are opaque
and fluffy (about 2.5 minutes on full speed in a food mixer).
Add the caster sugar slowly, while continuing to beat,
until it is fully incorporated.
Use a spreader to plop the meringue on top of the pie and
then spread it out so that it covers the pie entirely,
touching the pastry case all around.
Take a moment to use the corner of your spreading implement
to flick little wave crests into the meringue topping; these
will cook more and add crunch.