Lime Meringue Pie Recipes

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LIME MERINGUE PIE



Lime Meringue Pie image

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

6 egg yolks
2 (14 ounce) cans sweetened condensed milk
1 cup lime juice
1 (9 inch) graham cracker pie crust
5 egg whites
¼ teaspoon cream of tartar
¾ cup confectioners' sugar

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

LIME MERINGUE PIE



Lime Meringue Pie image

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

1 cup flour
1/2 cup cold butter
2 large egg yolks
1 teaspoon water
1 1/2 cups white sugar
1/2 cup cornstarch
1/2 cup water
1/2 cup fresh lime juice
3 large egg yolks (you figure it out)
2 teaspoons butter, at room temperature
1 1/2 cups boiling water
2 teaspoons lime zest
green food coloring (optional)
5 large egg whites, at room temperature
1 1/2 cups berry sugar

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.

ORANGE LIME PIE WITH MERINGUE TOPPING



Orange Lime Pie with Meringue Topping image

Provided by Sunny Anderson

Categories     dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 10

18 cinnamon graham crackers, broken up
1 stick unsalted butter, melted
4 eggs, separated
1 (14-ounce) can sweetened condensed milk
1/4 cup fresh squeezed lime juice
1/4 cup fresh squeezed orange juice
1 orange, zested
1 lime, zested
1/4 cup sugar
Special equipment: 8-inch springform pan, food processor, stand mixer

Steps:

  • Preheat oven to 350 degrees F. with the rack in the middle of the oven. In a food processor, pulse crackers until crumbly. Slowly drizzle in butter while pulsing until crumbs are moist but still crumbly. Press mixture into a springform pan using the bottom of a measuring cup. Make sure the crust goes at least 1-inch up the sides. Set aside.
  • In a medium bowl whisk together egg yolks, milk, lime and orange juices and zests. Pour into crust and bake until pie sets, about 30 to 35 minutes. Cool to room temperature.
  • Preheat broiler. In a stand mixer fitted with the whisk attachment, whisk egg whites on medium speed until foamy. Slowly add sugar until meringue turns glossy. Increase the speed and continue whisking until meringue holds medium soft peaks. Top pie decoratively with meringue. Broil in the middle of the oven until meringue begins to brown on the top, about 3 minutes.

LIME MERINGUE TART



Lime Meringue Tart image

Provided by Ina Garten

Categories     dessert

Yield 8 servings

Number Of Ingredients 15

1 1/4 cups all-purpose flour
1/2 cup, plus 3 tablespoons sugar
Kosher salt
6 tablespoons (3/4 stick) cold unsalted butter, diced
2 tablespoons cold vegetable shortening, (recommended: Crisco)
1/4 cup ice water
4 extra-large egg whites, at room temperature
1/4 teaspoon cream of tartar
Lime Filling, recipe follows
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
4 extra-large eggs
1/4 cup finely grated lime zest (6 to 8 limes)
1/2 cup freshly squeezed lime juice
1/8 teaspoon kosher salt

Steps:

  • Combine the flour, 3 tablespoons of the sugar, and 1/2 teaspoon salt in a bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and Crisco and pulse about 10 times until the butter is in small bits. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
  • Meanwhile, preheat the oven to 375 degrees F.
  • Roll out the dough and fit into a 9-inch tart pan with removable sides. Don't stretch the dough when placing it in the pan or it will shrink during baking. Cut off the excess by rolling the pin across the top of the pan. Line the tart shell with a piece of buttered aluminum foil, butter side down, and fill it with dried beans or rice. Bake for 10 minutes. Remove the beans and foil and prick the bottom of the shell all over with a fork to allow the steam to escape. Bake for another 15 to 20 minutes, until lightly browned. Set aside to cool.
  • Raise the oven temperature to 425 degrees F.
  • For the meringue, whip the egg whites, cream of tartar, and 1/4 teaspoon salt in the bowl of an electric mixer fitted with the whisk attachment on high speed until frothy. With the mixer still running, slowly add the remaining 1/2 cup of sugar and beat until the meringue is thick and shiny, about 2 minutes.
  • Immediately spread the lime filling in the cooled tart shell and pipe the meringue over it with a large star tip. Be sure the meringue covers the entire top and touches the edges of the shell, to prevent it from shrinking. Bake for 3 to 5 minutes, until the meringue is lightly browned. Cool to room temperature.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 1 minute. On low speed, add the eggs, one at a time, and then add the lime zest, lime juice, and salt. Don't worry; it will look curdled.
  • Pour the mixture into a small saucepan and cook over medium-low heat for 6 to 8 minutes, until thick, stirring constantly with a wooden spoon. Whisk briskly when it starts to thicken and cook over low heat for a minute or two, whisking constantly. Don't allow it to boil! It will be 175 degrees F on an instant-read thermometer. Pour into a bowl, cover with plastic wrap and chill.
  • Yield: 3 cups

LEMON-LIME MERINGUE PIE



Lemon-Lime Meringue Pie image

From Mustards Grill in Napa. As far as timing goes, you need to prepare pie crust dough, roll it out, line the pan, and freeze it ahead of time. Then figure on 50 minutes to prebake the crust. The filling will go directly into the prebaked crust and bake for another 35 to 40 minutes.

Provided by Brookelynne26

Categories     Pie

Time 40m

Yield 12 serving(s)

Number Of Ingredients 18

2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon granulated sugar
3/4 cup cold unsalted butter, cut into small pieces
2 tablespoons water
1 teaspoon water
1/4 teaspoon vanilla extract
1 large egg
6 large eggs
1 1/2 cups granulated sugar
1/2 cup freshly squeezed lime juice (4 to 6 limes)
1/4 cup fresh lemon juice
2 lemons, zested before juicing
1 cup heavy whipping cream
1 tablespoon grated lemon zest
3/4 cup egg white (about 6 large)
1/4 teaspoon cream of tartar
1 1/2 cups firmly packed brown sugar

Steps:

  • To make the crust, combine the flour, sugar, salt, and butter in food processor, electric mixer, or large mixing bowl. Using the blade attachment of the food processor, the paddle attachment of the electric mixer, or a pastry cutter, cut the cold butter into the flour until the mixture resembles a coarse meal. If you are using a processor, transfer the mixture to a bowl. Sprinkle the 2 tablespoons water and the vanilla over the mixture and mix with a fork until the dough clumps together. Gather the dough into a ball, wrap it in plastic wrap, and flatten into a 1-inch-thick disk. Refrigerate the dough for 30 minutes, until it is firm enough to roll out.
  • Have ready an 11-inch fluted tart pan with a removable bottom (or a 9-inch deep-dish pie pan). On a lightly floured surface, roll out the dough into a 13-inch circle. Set the rolling pin on top of the dough on the diagonal, and flip the dough edge (about one-third of the dough width) over the rolling pin. Holding the dough against the pin gently with one hand, pick up the pin and set the dough in the tart pan, centering it as well as you can. Trim the dough to leave about a 1/2-inch overhang all the way around, saving the trimmings at room temperature for later crust repair work. Gently push the dough into the pan so that it fits snugly against the sides, then fold the overhang toward the inside, pressing the folded dough against the sides. With thumb and forefinger, gently pinch the dough so that the sides of the tart extend about 1/4 inch above the edge of the pan, with an even thickness all the way up and around. Freeze the crust for 30 to 40 minutes, until it is hard. While the crust is chilling, preheat the oven to 350 degrees.
  • When the crust is hard, line it with a piece of aluminum foil large enough to cover it, and fill with beans, rice, or pie weights. (Do not prick the crust!) Bake the crust for 35 minutes, then remove the weights and foil and bake for another 15 minutes, until the crust is golden brown and feels dry. If holes developed anywhere in the crust, they can easily be patched now by gently spackling with the leftover dough, but be careful not to break the tart sides while making repairs. Whisk the egg with 1 teaspoon of water to make an egg wash and brush all over the bottom and sides of the crust. Return the crust to the oven and bake for 5 minutes more, until the egg is set and dry. Set the crust aside on a rack to cool.
  • About 15 minutes before the crust will finish baking, make the filling: Whisk the eggs and granulated sugar together in a bowl until smooth. Whisk in the lime juice and lemon juice, until smooth. Whisk in the cream, then strain the filling through a fine-mesh sieve into a large measuring cup and stir in the lemon zest. The filling will be quite liquid at this point.
  • Without removing the crust from the oven, pour the filling into the crust (it's easier to do it this way than to juggle the full pie shell from counter to oven). Reduce the oven heat to 325 degrees and bake the pie for 35 to 40 minutes, until the center is just set. Cool the pie on a rack, then refrigerate until cold.
  • To prepare the meringue, place the egg whites and cream of tartar in an electric mixer fitted with the whip attachment. Place the brown sugar in a small, heavy saucepan, add water to cover, attach a candy thermometer to the pan, and turn the heat on high. When the sugar is at about 240 degrees, start whipping the whites on high speed (they should be foamy and starting to thicken before you add the sugar). When the sugar is at the high soft-ball stage (245 degrees), remove the thermometer from the sugar and, with the mixer still running, carefully avoiding the whip, pour the sugar into the egg whites in a thin stream. When steam starts to come off the whites, add the sugar more quickly. When all sugar has been added, continue whipping until firm but soft peaks form. The meringue should still be quite warm. Quickly spread the meringue on top of the pie, shaping it with a rubber spatula to form a high, smooth dome. With the back of a soup spoon, make decorative waves, working quickly because as the meringue cools it will become stiff and difficult to shape. Preheat the broiler and place the pie on a lower oven rack to brown, turning every few seconds to brown evenly. Store the finished pie in the refrigerator, but plan on serving it within 3 to 5 hours, as the meringue may start to weep.

Nutrition Facts : Calories 509.3, Fat 22, SaturatedFat 12.8, Cholesterol 181.1, Sodium 135.7, Carbohydrate 73, Fiber 1.5, Sugar 53.2, Protein 8.3

KEY LIME PIE WITH TOASTED MARSHMALLOW MERINGUE RECIPE BY TASTY



Key Lime Pie With Toasted Marshmallow Meringue Recipe by Tasty image

Here's what you need: graham crackers, butter, brown sugar, eggs, lime zest, condensed milk, vanilla ice cream, key lime juice, light corn syrup, sugar

Provided by Jordan Kenna

Categories     Desserts

Yield 8 servings

Number Of Ingredients 10

10 graham crackers
7 tablespoons butter, melted
¼ cup brown sugar
6 eggs, separated
lime zest, to taste
14 oz condensed milk, 1 can
½ pt vanilla ice cream
½ cup key lime juice
1 tablespoon light corn syrup
1 cup sugar

Steps:

  • Preheat oven to 350˚F (180˚C).
  • Place graham crackers in plastic bag and crush them into a fine crumb using a rolling pin. Alternatively, a food processor can be used to crush the crackers.
  • Pour the graham cracker crumbs into a medium bowl with the melted butter and brown sugar. Mix until the crumbs take on the character of a coarse, wet sand.
  • Pour the crumbs into a 9-inch (23 cm) pie dish. Press the crumb firmly into the dish, making sure to coat the bottom and sides of the dish evenly. Once the crust has been formed, place the pie dish into the refrigerator to firm up.
  • Separate 6 eggs. Working with the yolks (reserve the whites for later), add the zest of 1 lime and whisk, either by hand or with an electric mixer, for 2 minutes. Add the can of condensed milk and continue to whisk until mixture is smooth and has a pale yellow color.
  • Add in the ice cream and key lime juice. Continue to whisk for an additional 3-5 minutes. The filling should be smooth and airy when finished.
  • Pour the filling mixture into the refrigerated graham cracker crust and bake at 350˚F (180˚C) for 18-20 minutes, or until the edges of the crust begin to brown and the filling no longer jiggles when disturbed.
  • While the pie is baking, combine the reserved egg whites with corn syrup and about ¼ cup (50 grams) of the sugar and begin to whisk vigorously to form the meringue. Continue to add the sugar in small increments until all of it is incorporated. Continue to whisk until mixture thickens and stiff peaks form, about 7-10 minutes.
  • Top the baked pie with the meringue. Using a rubber spatula, spread the meringue evenly over the top of the pie, making sure to cover all the visible areas of filling. Once covered, use the tip of the spatula to shape the meringue forming small peaks a valleys in the topping.
  • Bake at 350˚ (180˚C) for an additional 7-10 minutes to toast the meringue topping. Allow to cool completely for at least 1 hour before cutting.
  • Enjoy!

Nutrition Facts : Calories 483 calories, Carbohydrate 61 grams, Fat 22 grams, Fiber 0 grams, Protein 11 grams, Sugar 56 grams

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From ricardocuisine.com


LEMON LIME MERINGUE PIE - THE DARING GOURMET
2014-05-08 3-4 tablespoons ice water. Directions: In a medium mixing bowl, combine the flour and salt. Add the butter and use a pastry blender or two knives to cut the butter into the flour until the mixture resembles coarse breadcrumbs. Sprinkle in the water, 1 tablespoon at a time, stirring with a fork until a rough dough mass is formed.
From daringgourmet.com


FRESH AND CREAMY LIME PIE RECIPE - SERIOUS EATS
2021-04-06 For the Filling: In a 3-quart stainless steel saucier, combine sugar, cornstarch, and salt and mix until smooth, then whisk in eggs, lime zest, and lime juice, followed by milk. Cook over medium-low heat, whisking constantly but gently, until hot to the touch, about 5 minutes.
From seriouseats.com


KEY LIME PIE WITH MERINGUE OR CREAM TOPPING RECIPE
2022-01-05 For the Pie: 1/2 cup key lime juice. 1/2 cup heavy whipping cream. 1 (14-ounce) can sweetened condensed milk. 2 teaspoons lime zest, divided. 5 large egg yolks. 1 (9-inch) graham cracker pie crust. Whipped cream, or whipped topping, optional.
From thespruceeats.com


KEY LIME MERINGUE PIE - BAKERITA
2011-06-27 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.
From bakerita.com


LIME MERINGUE PIE - RECIPE FLOW
Photo by: rocknroll_guitar Lime Meringue Pie. Food Ingredients: 1 1/2 cups Hot water 1 cup Sugar 1/2 cup Fresh lime juice (about 4 limes) 1 to 2 drops green food coloring, optional 1/4 cup Cornstarch 1/4 cup Cold water 4 Egg yolks, beaten 2 tablespoons Butter or margarine 1 tablespoon Grated lime peel 1 9-inch baked pie shell 2 tablespoons Sugar 1 tablespoon Corn …
From recipeflow.com


LEMON AND LIME MERINGUE TRANCHE PIE RECIPE - BBC FOOD
Leave to cool. Reduce the oven temperature to 150C/130C Fan/Gas 2. To make the filling, place the cornflour and 200ml/7fl oz water in a saucepan …
From bbc.co.uk


LIME AND COCONUT MERINGUE PIE | GREAT BRITISH BAKING SHOW ...
Reduce the oven temperature to 285F. For the filling, in a large bowl, combine the eggs, egg yolks, sugar, lime and lemon juice and zest. Using an electric hand whisk, beat for 2–3 minutes ...
From pbs.org


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