Key Lime Meringue Pie Recipes
LIME MERINGUE PIE
Make and share this Lime Meringue Pie recipe from Food.com.
Provided by Diana Adcock
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl add flour and cut in butter until crumbly.
- Mix in yolks and enough cold water to make a smooth dough.
- Wrap in plastic and chill for 15 minutes.
- Roll out and line a pie plate, pre bake in a 400* oven for 15 to 17 minutes.
- Use weights or rice or beans.
- Filling-------------------.
- Combine sugar, cornstarch, water and lime juice in a medium saucepan.
- Whisk until smooth.
- Stir in yolks and butter until well combined.
- Gradually add boiling water.
- Bring mixture to a boil.
- Reduce and simmer for 1 minute.
- Remove from heat.
- Add zest and food coloring if using.
- Mix well.
- Turn into the cooled pie shell.
- For Meringue------------------------èÀ.
- Beat whites until stiff peaks form.
- Slowly beat in sugar until dissolved.
- Spoon meringue onto filling.
- Bake in a 350* oven for 15 minutes or until meringue is light brown.
KEY LIME PIE
Lime, cream and a buttery biscuit base - this zesty oven-baked treat makes a refreshing and indulgent end to a meal
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner
Time 55m
Number Of Ingredients 8
Steps:
- Heat the oven to 160C/fan 140C/gas 3.
- Whizz 300g Hob Nobs to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).
- Mix with 150g melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
- Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.
- Add a can of condensed milk and whisk for 3 minutes, then add the finely grated zest and juice of 4 limes and whisk again for 3 minutes.
- Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.
- To decorate, softly whip together 300ml double cream and 1 tbsp icing sugar.
- Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.
Nutrition Facts : Calories 695 calories, Fat 50.8 grams fat, SaturatedFat 27.8 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 37.4 grams sugar, Fiber 2.1 grams fiber, Protein 8.8 grams protein, Sodium 0.8 milligram of sodium
KEY LIME PIE
Made with ordinary limes, this "Key lime" pie tastes every bit as authentic as the real deal -- plus it's easier to make.
Categories Desserts
Time 45m
Yield 8 to 10
Number Of Ingredients 11
Steps:
- Preheat oven to 375 °F and set an oven rack in the middle position.
- In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; stir with a fork first, and then your hands until the mixture is well combined. Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch (deep-dish) pie pan. The crust should be about ¼-inch thick. (Tip: do the sides first.)
- Bake for 10 minutes, until just slightly browned. Let the crust cool on a wire rack.
- Lower the oven temperature to 350°F.
- In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice. Pour the thick mixture into the warm graham cracker crust. Bake for 15 minutes, until the filling is almost set; it should wobble a bit. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours.
- In the bowl of an electric mixer, beat the heavy cream until soft peaks form. Add the confectioners' sugar and beat until medium peaks form. Top the pie with the whipped cream. Decorate with the lime zest and lime slices. Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve cold.
- Make-Ahead Instructions: You can make the crust a day ahead of time, but the filling should be added on the day of serving, otherwise the crust will get soggy.
- Note: The nutritional information was calculated using 2% Greek yogurt.
Nutrition Facts : Calories 481, Fat 24 g, Carbohydrate 60 g, Protein 10 g, SaturatedFat 14 g, Sugar 54 g, Fiber 0 g, Sodium 183 mg, Cholesterol 76 mg
LIME MERINGUE PIE
A delicious combination of a lemon meringue pie and a key lime pie. Easy to make too. Garnish individual servings with lime slices and a sprig of mint.
Provided by ANN MACGREGOR
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, whisk together the egg yolks and sweetened condensed milk until well blended. Gradually whisk in the lime juice. Pour into the graham cracker crust.
- Bake for 25 minutes in the preheated oven, or until the center is set when the pie is gently shaken. Set aside. Reduce the oven temperature to 325 degrees F (165 degrees C).
- In a large clean bowl, whip egg whites with cream of tartar until soft peaks form. Gradually sift in the confectioners' sugar, while continuing to whip to stiff peaks. Spoon on top of the slightly cooled pie, sealing the meringue to the edges of the crust.
- Bake for about 10 minutes in the preheated oven, until the meringue is lightly toasted. Cool to room temperature before refrigerating. Chill for at least 2 hours before serving.
Nutrition Facts : Calories 547.4 calories, Carbohydrate 85.4 g, Cholesterol 187 mg, Fat 18.4 g, Fiber 0.5 g, Protein 13.2 g, SaturatedFat 7.9 g, Sodium 315.8 mg, Sugar 75.6 g
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LORRAINE PASCALE'S KEY LIME MERINGUE PIE | DINNER PARTY ...
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Estimated Reading Time 4 mins
- To make the biscuit crust, melt the butter in a small pan or in the microwave and leave to cool a little. Put the biscuits and sugar into a food processor and blitz to fine crumbs. You can also do this by hand – simply put the biscuits and sugar in a plastic bag and bash with the end of a rolling pin. Put the crushed biscuit mixture into a bowl and stir in the melted butter and egg white until evenly combined. Tip the mixture into the tart tin and press down to make an even crust on the bottom and up the sides of the tin. Press down really, really hard so that the mixture is compact and does not crumble too much when you come to cut the pie into slices. Pop the lined tin into the fridge to firm up for at least 10 minutes. Preheat the oven to 160°C (fan 140°C/325°F/gas 3).
- Place the biscuit crust in the oven and bake for 10 minutes. When the crust is baked, remove it from the oven and set aside to cool. Meanwhile, make the filling. Put the egg yolks into a bowl and whisk them a little, then add the condensed milk. Whisk the mixture again until everything is nicely combined. Then add the lime juice and whisk again for a couple of minutes. Taste the mixture – I like to add lime zest to give the flavour a bit more of a kick, but see whether you think it needs it or not. Put the crust-lined tin onto a baking sheet (this makes it easier to move the tin around) and pour in the filling. Place the pie in the oven and bake for 10–15 minutes, until the filling is just set but has not changed in colour. When the pie is baked, remove it from the oven and leave it to cool down completely in the tin. When the pie has completely cooled down, make the Swiss meringue.
- Fill a medium pan with 5cm of water and place it on the hob. Bring the water to the boil over a high heat, and as soon as it is boiling, reduce to a simmer. Meanwhile, put the egg whites and sugar in a heatproof bowl and whisk them up until they become light and frothy.
- Put the bowl over the now simmering water and keep whisking all the time until the temperature reaches 70°C (160°F) on your sugar thermometer. This will take 5–7 minutes. Once it has reached this temperature, remove the meringue from the heat and keep whisking until the mixture has cooled down and has become very thick, glossy and almost marshmallow-like in texture. It will take about 10–15 minutes to do this stage by hand, or once the mixture has reached 50°C (121°F) you can pop it into the bowl of a stand mixer with a whisk attachment, and whisk at high speed until it is body temperature and stiff peaks have formed – this will take about 6–8 minutes.
KEY LIME MERINGUE PIE | TASTE
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KEY LIME PIE WITH ITALIAN MERINGUE - THE CRAFTING NOOK
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Estimated Reading Time 4 mins
- In a blender mix the egg yolks and the condensed milk for 3 minutes then add the zest and mix for 3-5 more minutes. The mixture will turn very thick and hot {fun chemical reactions}.
- Pour the filling into the crust base then put it in the oven for 15-20 minutes or until it puffs up and become a bit golden.
KEY LIME MERINGUE PIE - BAKERITA
From bakerita.com
Estimated Reading Time 3 mins
- Pulse together graham crackers, almonds, and sugar in a food processor until finely ground. Transfer to a bowl and stir in butter. Press crumb mixture evenly onto bottom and up side of pie plate. Bake until lightly browned, 8 to 10 minutes. Cool completely. (Leave oven on.)
- Gently whisk together filling ingredients in a medium bowl until smooth and pour into crust. Bake until just set in center, 15 to 20 minutes. Let cool.
- In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites and cream of tartar together. Add in the sugar 1 tablespoon at a time and whip until the meringue holds stiff peaks and looks glossy. Whip in the vanilla extract. Spread meringue on top of the pie and if desired, use a kitchen torch to brown the top of the meringue. Keep refrigerated.
TEQUILA-KEY LIME MERINGUE PIE RECIPE | MYRECIPES
From myrecipes.com
5/5 (6)Total Time 4 hrs 10 minsServings 10-12
- Preheat oven to 350°. Stir together first 5 ingredients; firmly press mixture on bottom and up sides of a lightly greased 9 1/2-inch deep-dish pie plate. Bake 15 minutes or until lightly browned. Transfer to a wire rack, and cool completely (about 30 minutes).
- Whisk together egg yolks and next 4 ingredients in a large bowl; pour mixture into cooled crust. Bake at 350° for 25 minutes or until set. Cool completely on a wire rack (about 1 hour).
- Preheat oven to 375°. Whisk 3 Tbsp. cold water into cornstarch in a 1-qt. saucepan; whisk in 2/3 cup boiling water. Cook over medium heat, whisking constantly, 1 minute or until a thick gel forms. Remove from heat; cool completely (about 30 minutes).
- Beat 4 egg whites and cream of tartar at medium-high speed with a heavy-duty electric stand mixer, using whisk attachment, until foamy. Gradually add 1 cup sugar; beat until glossy, stiff peaks form. Beat in vanilla and salt. Slowly beat in cornstarch mixture. Beat 3 minutes.
KEY LIME PIE WITH LIME MERINGUE RECIPE | TASTING TABLE
From tastingtable.com
Estimated Reading Time 5 mins
- Make the crust: Preheat the oven to 350°. In a medium bowl, stir together the graham cracker crumbs and the sugar. Pour the melted butter over the mixture and stir until the crumbs are moistened and look like wet sand. Transfer the mixture to a 9-inch pie plate and use the bottom of a measuring cup to compact the crust across the bottom and up the sides of the pan. Bake until the crust is golden-brown, about 6 to 8 minutes (don't be alarmed if the crust shrinks a bit). Remove the piecrust from the oven and set aside to cool.
- Make the filling: In a medium saucepan set over medium heat, whisk together the eggs, sugar and lime juice. Cook the mixture over medium heat, whisking constantly, until it thickens, about 5 minutes. Turn off the heat and transfer the filling to a heat-safe container. Press a piece of plastic wrap flush over the curd so a skin doesn't form. Once the curd is completely cooled, after about 1 hour, remove the plastic wrap and use an immersion blender (or a stand mixer or food processor) to incorporate the butter 1 tablespoon at a time, mixing well between additions, until all of the butter is added and the lime curd is completely smooth. Scrape the curd into the prebaked pie shell, press a piece of plastic wrap flush over the top so a skin doesn't form, and refrigerate until set, at least 4 hours or preferably overnight.
- Make the meringue: In a small saucepan set over medium heat, add the sugar and water and stir carefully (try not to splatter the mixture up the sides of the saucepan) until the mixture resembles wet sand. Cook, without stirring, until the sugar-water mixture reaches 240° on an instant-read thermometer, about 15 minutes. The sugar-water mixture will turn syrupy and golden-brown in color.
- While the sugar mixture cooks, whip the egg whites: To the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and whip on medium-high speed until they form soft peaks, about 3 to 4 minutes. While whipping, slowly pour in the sugar-water mixture, continuing to whip until the meringue holds stiff peaks, 6 to 7 minutes. Add the chopped makrut (kaffir) lime leaf or lime zest and beat until incorporated.
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- Prepare the crust: preheat the oven to 350 F (180 C). Place the Biscuits or Graham Crackers into a food processor, blend until nice crumbs form. Pour the crumbs in a medium mixing bowl, add the melted Butter, and combine them together in a moist texture.
- Press the mixture into a 9-10 inch (23-26 cm) pie plate. Bake for 9-10 minutes, remove, and let it cool on a rack for 15 minutes.
- Prepare the filling. In a large mixing bowl, whisk Egg Yolks with Lime Zest until creamy and light yellow in color.
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From southernliving.com
- Prepare the Crust: Preheat oven to 350°F. Stir together crushed graham crackers, butter, and sugar in a medium bowl until combined.
- Transfer Crust mixture to a 9-inch tart pan or pie plate. (If using a tart pan with removable bottom, surround bottom of pan with aluminum foil to prevent Filling from leaking.)
- Prepare the Filling: Whisk together sugar, cornstarch, and salt in a medium saucepan. In a medium bowl, whisk together water, egg yolks, lemon juice, and lime juice.
- Remove from heat. Whisk in butter, lemon zest, and lime zest. Allow to cool 30 minutes before pouring into Crust.
- Prepare the Meringue: Beat together egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.
- Spread Meringue over Filling, being sure to spread to outside of Crust to seal in Filling and prevent shrinkage. Bake at 350°F until Meringue is golden brown, 14 to 15 minutes.
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