Lime Meringue Pie

Ingredients

• 156 gplain flour
• 1/2 teaspoonsugar
• 1/2 teaspoonsalt
• 113 gunsalted butter, cold
• 1/2 tablespoonlemon juice or vinegar
• 80 gice-cold water
• 4 largeegg yolks (reserve the whites for the meringue)
• 240 gwater
• 200 ggranulated sugar
• 30 gcornflour
• 1/4 teaspoonsalt
• 120 gfresh lime juice
• 1 tablespoonlime zest
• 3–4 dropsgreen food colouring (optional)
• 4 largeegg whites
• 200 ggranulated sugar
• 1 teaspoonvanilla paste or extract
• 1/8 teaspoonsalt

Instructions

1. 1

   Mix the pastry

   Cut the butter into small cubes and chill for 10 minutes. In a large bowl, combine the flour, sugar and salt. Work in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter.

2. 2

   Bring dough together

   Stir the lemon juice or vinegar into the ice-cold water. Drizzle about three-quarters of the water over the flour mixture and bring it together with a spatula or your hands until it holds without feeling sticky. Add more water as needed, one tablespoon at a time; if the dough crumbles, add a little more.

3. 3

   Chill the dough

   Turn the dough onto a floured surface and shape it into a mound. Wrap it tightly and chill for 15 minutes.

4. 4

   Fold the pastry

   Roll the dough into a 25 cm rectangle. Fold the bottom third up and the top third over it, as you would fold a letter. Turn it a quarter turn and repeat. Shape it gently into a disc, wrap it in cling film and refrigerate for at least 2 hours.

5. 5

   Roll the crust

   Lightly flour the work surface and the chilled dough. Press gently with a rolling pin from the centre outwards, turning the dough 90 degrees after each pass to keep it evenly round. Continue until it is about 4 mm thick and roughly 3 cm wider than the pie dish.

6. 6

   Shape the pastry

   Centre the pastry in the pie dish and press it lightly against the base and sides. Trim the excess, leaving about 1 cm overhang, then tuck the edge underneath itself to make a thicker rim. To flute it, pinch the outer edge into a V with your thumb and index finger while pressing from inside the crust with your other index finger to make a U between each point.

7. 7

   Blind bake crust

   Heat the oven to 220°C. Prick the base and sides with a fork, line the crust with baking parchment and fill it to the top with pie weights, rice or dried beans. Bake for about 10–15 minutes, until the edges are lightly browned. Remove the parchment and weights, lower the oven to 200°C and bake for another 15–20 minutes, until the crust is golden and baked through.

8. 8

   Separate the eggs

   Whisk the egg yolks by hand in a medium bowl and set them aside. Keep the egg whites in an airtight container in the refrigerator for the meringue.

9. 9

   Cook the lime curd

   Whisk the water, sugar, lime juice, cornflour, salt and lime zest together in a medium saucepan over a medium heat. Bring to the boil, whisking regularly, until thick and glossy.

10. 10

    Temper the yolks

    Remove the pan from the heat. Whisk about a tablespoon of the hot mixture at a time into the yolks; once about half has been added, pour the yolk mixture into the saucepan. Return it to a low-medium heat and cook, whisking continuously, until thick and boiling again. Take it off the heat and whisk in the food colouring, if using.

11. 11

    Fill and chill

    Pour the curd into the chilled pastry case. For an especially smooth filling, pass it through a fine-mesh sieve first. Let it cool to room temperature, then refrigerate for at least 4 hours, until cold and set.

12. 12

    Warm the whites

    Once the pie is cold, combine the egg whites and sugar in the bowl of a stand mixer or a heatproof bowl. Set the bowl over a pan of simmering water, making sure its base does not touch the water.

13. 13

    Dissolve the sugar

    Whisk the egg-white mixture until the sugar has dissolved; it should feel smooth when rubbed between your fingertips. If using a food thermometer, check that it reaches 71°C.

14. 14

    Whip the meringue

    Transfer the warm mixture to a stand mixer fitted with a whisk attachment. Add the vanilla paste and salt. Begin on a low speed and gradually increase to high, whisking until stiff peaks form and the meringue is thick, glossy and cool.

15. 15

    Top and brown

    Spoon the meringue over the cold lime filling and spread it evenly with an offset spatula, or pipe it on. Shape a few peaks and dips, then brown the top with a blowtorch until deep golden. Alternatively, grill it under a hot grill for 2–4 minutes, until browned.

16. 16

    Slice and store

    Cut the pie with a sharp knife, wiping the blade between cuts for neater slices. Cover and refrigerate leftovers for 2–3 days.

What is lime meringue pie?

Lime meringue pie is an American dessert built in layers: pastry, a tart citrus filling and a fluffy meringue topping. It is a lime-led take on the familiar lemon meringue pie.

Here, the homemade pastry is folded for flaky layers, while the curd is cooked until glossy and set. Swiss meringue, warmed over simmering water before whipping, gives the pie a smooth, billowy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 416 calories, 5g protein, 69g carbs, 14g fat.

Most of the carbohydrates come from the pastry flour and sugar, while butter supplies much of the fat. The eggs contribute protein and also help give the curd and meringue their structure. For a more balanced plate, serve a slice with fresh berries.

A flaky pastry case

Cold butter: keep it chilled and leave small pieces visible in the flour mixture; these help create flaky pastry as it bakes.

Cold water: add it gradually and stop once the dough holds together. Too much can make the pastry sticky and harder to handle.

Folding: the two rounds of folding build layers, while the long rest in the fridge gives the dough time to firm up before rolling.

Getting the crust right

Even rolling: turn the dough by a quarter turn after each pass so it stays round and does not stick. Aim for an even thickness and leave enough pastry to form a sturdy rim.

Blind baking: fill the lined crust right to the top with weights so the sides are supported. Remove them for the second bake so the base can turn golden.

A smooth lime curd

Starch and heat: whisk the cornflour with the liquid ingredients before heating, and keep whisking as the mixture thickens. It should become glossy and boil before the yolks are added.

Tempering: add the hot mixture to the yolks a little at a time while whisking, then return the combined mixture to the pan. This gradual approach helps the yolks blend into the curd smoothly.

Lime: fresh juice and zest give the filling its citrus flavour. Green colouring is optional and changes the appearance, not the method.

Swiss meringue cues

Dissolved sugar: warm the whites and sugar over simmering water, keeping the bowl clear of the water. Rub a little mixture between your fingers; it is ready when it feels smooth rather than grainy.

Stiff peaks: whip the mixture until it holds its shape and looks thick and glossy. Let it cool as you whip, before spreading or piping it over the chilled filling.

Plan the chilling time

The pastry needs at least 2 hours to chill after folding, and the filled pie needs at least 4 hours to set in the fridge. These resting periods are important for handling and slicing, so allow for them when planning.

Wait until the pie is cold before making the meringue and adding it. Brown the topping close to serving time for the freshest finish.

Serving the pie

A sharp knife makes it easier to cut through the topping and pastry without squashing the layers. Wipe the blade between slices for a tidier presentation.

Serve the pie on its own or with fresh berries. Keep any leftovers covered and refrigerated.

Recipe notes & tips

• Chill the butter cubes before cutting them into the flour.
• Add the pastry water gradually so the dough does not become sticky.
• Rotate the dough as you roll it to keep the crust evenly round.
• Fill the lined pastry case right to the top with weights for the blind bake.
• Whisk continuously as the curd thickens and again after adding the yolks.
• Wipe the knife between cuts for cleaner slices.

Variations

• Skip the colour: leave out the green food colouring for a naturally coloured curd.
• Use vinegar: choose it instead of lemon juice in the pastry if preferred.
• Change the citrus: use lemon juice and zest in place of lime for a lemon meringue pie.
• Add toasted coconut: scatter a little toasted coconut over the top just before serving.
• Pipe the topping: use a piping bag to make decorative meringue peaks.

Common mistakes to avoid

• Warm butter: keep it cold so the pastry retains small pieces of butter for a flaky texture.
• Too much water: add it a little at a time and stop when the dough just holds together.
• Unweighted crust: fill the parchment-lined pastry case to the top so its sides do not slump.
• Lumpy curd: whisk as it heats and pass the finished mixture through a fine-mesh sieve if needed.
• Grainy meringue: warm the whites and sugar until the mixture feels smooth between your fingertips.
• Cutting too soon: chill the filled pie for at least 4 hours before topping and slicing.

How to store

Cover leftover pie and keep it in the refrigerator for 2–3 days. Serve chilled; the meringue topping is best enjoyed fresh and is not suited to reheating.

Frequently asked questions