Key Lime Pie with Meringue Topping

Desserts!  We need desserts!

I hope no one has already given up on me in the desserts category.  I'll admit it, I don't have much of a sweet tooth, but I guess that means for you dear reader, that when I do share a dessert recipe, it's pretty darn delicious.

 

So this isn't technically a "key lime" pie, since I didn't use key limes (which are smaller, tangier, and more bitter than normal limes), but "lime pie" sounds weird and confusing.  This is yet another recipe that I have stolen from Steph (thank you!).  You really must try it. 

Key Lime Pie with Meringue Topping

(makes one 9-inch pie)

Ingredients:

:: 1 9-inch pie crust, homemade or storebought

:: 4 eggs, yolks and whites separated

:: 1/2 cup lime juice, about 3 limes

:: zest from one lime

:: 1 14 oz can sweetened condensed milk

:: 1/2 cup plus 1 teaspoon sugar  

Preheat your oven to 350 degrees.

for the filling

Beat egg yolks until they turn pale yellow, about 2-3 minutes.

 

3 yolks

 

Pale yolks after 2-3 minutes of beating

Stir in lime juice and lime zest.  Stir in sweetened condensed milk.  Pour into pie crust.

 

for the meringue:

In a clean bowl, begin to beat egg whites, slowly adding in 1/2 cup sugar.  Don't use sugar substitutes for this part, guys!  It's needed to get the egg whites to whip up.  We are going to look for "soft peaks", meaning that the meringue will start to hold its shape when manipulated.

 

Not quite there yet... 

Getting close...

 

When a spoon dragged through the meringue leaves a well-marked groove, 

you are pretty much done.

Pour the meringue over the lime mixture in the pie crust.  Spoon 1 teaspoon of sugar over the top for texture.

Bake 15-17 minutes until the meringue is lightly golden brown on top.  Chill, enjoy!