Key lime pie
A classic key lime pie with a buttery cookie base, smooth citrus filling and fluffy golden meringue, baked briefly and chilled until perfectly set.
Updated : 30 December, 2025
Easy
Ingredients
For the base
175 grams
Cookies
80 grams
Butter
50 grams
Sugar
For the filling
3
Eggs
2
Lime
125 milliliters
Lime juice
210 milliliters
Condensed milk
80 grams
Sugar
0.5 teaspoon
Vanilla extract
pinch
Salt
0.5 teaspoon
Cream of tartar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180C.
Step 2
To make the pastry base, finely crush the cookies by sealing them in a plastic bag and bashing with a rolling pin, or pulse them to fine crumbs in a food processor. Tip the crumbs into a mixing bowl.
Step 3
Melt the butter in a saucepan, then pour it over the cookie crumbs. Add the sugar and mix thoroughly until well combined. Press the mixture evenly into a 23cm/9in pie case, making sure the crumbs cover the base and come up the sides of the tin. Smooth the surface and level off any excess.
Step 4
For the filling, whisk the egg yolks in a bowl until pale and fluffy. In a separate bowl, whisk together the lime zest, lime juice and condensed milk until smooth and creamy, then combine this mixture with the egg yolks. Pour the filling into the prepared pie case.
Step 5
In a clean bowl, whisk the egg whites until soft peaks form when the whisk is lifted. Gradually add the sugar, vanilla extract, salt and cream of tartar, then continue whisking until stiff, glossy peaks form. Spoon the meringue over the lime filling and use a fork to shape decorative peaks.
Step 6
Bake the pie for 15-20 minutes, or until the meringue is lightly golden. Remove from the oven and leave to cool, then transfer to the fridge and chill completely before serving.
Step 7
To serve, slice the key lime pie and enjoy chilled.
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