Lime Meringue Pie

Lime Meringue Pie created by Ernesto C.

I'm a lime freak. This is a nice change from the lemon version.

Ready In:



  • 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.
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@Diana Adcock
@Diana Adcock
"I'm a lime freak. This is a nice change from the lemon version."
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  1. Mary O
    The only reason I give this 4 stars is because of the tweaks I made to improve the outcome of this recipe, along with following advice on sugar and lime amount from other reviewers. Number 1 -who the heck writes a recipe listing egg yolk and adds the comment, "you figure it out?" Really? Who brought you up? That's a bit rude. List the egg yolks without comment please, and yes, we'll figure it out! Number 2 - per directions of adding boiling water to the egg yolk/lime juice sugar cornstarch mix - was afraid the shock of the boiling water would curdle my yolks. I mixed 1 cup of sugar, 1/2 c. cornstarch, 1 cup of lime juice, 1 1/2 c. cold water, and 3 egg yolks. Brought the whole thing to a gradual boil over medium heat. Poured into cooled baked pie shell, and let it cool before I put meringue on. Came out velvety smooth, just enough sweetness, and sufficient lime tang. Filling was set and not runny either.
  2. Marianne M.
    I heeded previous reviews of too much sugar. I omitted 1/2 c each from filling and meringue. Generous meringue does fine omitting 1/2 c, however, it's a mistake to do so with filling--it needs either full sugar or more lime juice/zest. I should have used more lime juice! The filling could use way more bite. ( Used my own pie crust recipe, but will try this one next time--actually a bit lower cal than mine)
  3. Susan B.
    Hi I made this today and I think you missed a step, once you get the filling in the pie shell, you don't have anything about having it set before you put the meringue on. The recipe continues right on to the meringue , which I did, then I let it cool and put in the refrigerator. When I cut into it a few hours later, the meringue was fine, but the filling was all watery and broken. My filling was nice and thick when I put in the pie maybe you should add the step about how long to let the filling set before you put the meringue on and put it back in the oven. Thanks
  4. Esther C.
    Both the curd and the meringue has way too much sugar - 1 cup for each would be enough. And the curd needs more lime juice - I added 3/4 cups. The dough was really wet for me (i don't really know why) so I added extra flour. With those adjustments, it's a decent recipe.
  5. plc480
    Very simple and very delicious a nice healthy dessert. I cut the sugar to 1 cup in both the pudding and meringue. Perfect!
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