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Key Lime Meringue Pie Recipe

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This recipe for Key Lime Meringue Pie is from Cooking with Style, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Graham cracker crust
2-14 oz cans sweetened condensed milk
1 cup KEY lime juice
2 whole large eggs
4 large egg whites
Directions:
Directions:
**Preheat oven to 325. In a non-reactive bowl, combine condensed milk, lime juice, and whole eggs. Whisk until smooth and thoroughly combined. Transfer the filling to pie shell. Bake for 15 minutes. Transfer to wire rack to come to room temperature, then refrigerate until thoroughly chilled, at least 2 hours.
**Place egg whites in mixing bowl and beat on medium speed until egg whites form soft peaks, about 2-3 minutes. Slowly add remaining ¼ cup sugar and beat until white form stiff, glossy peaks another 1-2 minutes. Do not over mix or the white will dry out.
**Place the meringue in a piping bag fitted with star tip and pipe meringue onto chilled key lime pie in dollops that run in concentric circles, completely covering the top of the pie. Or spread meringue on with knife and swirl. Use blowtorch to caramelize meringue, or broil until light brown. Serve garnished with candied lime peel- optional.
Personal Notes:
Personal Notes:
Make sure you use key lime juice.

 

 

 

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