Key Lime Meringue Pie with Ginger Snaps


Preparation info

  • Difficulty


  • Serves


Appears in



By Lorraine Pascale

Published 2017

  • About

I first tried this pie in Florida, home of the famous limes. I was doing a bikini-modelling shoot with a bunch of girls. We had travelled from New York in a cramped but fun car journey. On the shoot we were given the most beautiful bright green pie for dessert. It looked so rich, creamy and fresh. I thought I would have just one bite. One bite became two large slices – it was delicious, although I had to hold in my tummy for the entire shoot!


  • 60 g butter
  • 250 g ginger snap biscuits
  • 2 tbsp soft light brown sugar
  • 1 egg white
  • 1 quantity Swiss meringue

For the filling

  • 4 egg yolks
  • 397 g tin condensed milk
  • 170 ml lime juice (from about 5 standard limes, or 14 Key limes)
  • 1 tbsp lime zest, plus a little extra for decoration (optional)


  • food processor (optional)
  • 23cm loose-bottomed fluted (or straight-sided) tart tin, about 3cm deep
  • piping bag with 1.5cm plain nozzle
  • kitchen blowtorch (optional)


To make the biscuit crust, melt the butter in a small pan or in the microwave and leave to cool a little. Put the biscuits and sugar into a food processor and blitz to fine crumbs. You can also do this by hand – simply put the biscuits and sugar in a plastic bag and bash with the end of a rolling pin.

Put the crushed biscuit mixture into a bowl and stir in the melted butter and egg white until evenly combined. Tip the mixture into the tart tin and press down to make an even crust on the bottom and up the sides of the tin. Press down really, really hard so that the mixture is compact and does not crumble too much when you come to cut the pie into slices.

Pop the lined tin into the fridge to firm up for at least 10 minutes. Preheat the oven to 160°C (fan 140°C/325°F/gas 3).

Place the biscuit crust in the oven and bake for 10 minutes. When the crust is baked, remove it from the oven and set aside to cool.

Meanwhile, make the filling. Put the egg yolks into a bowl and whisk them a little, then add the condensed milk. Whisk the mixture again until everything is nicely combined. Then add the lime juice and whisk again for a couple of minutes. Taste the mixture – I like to add lime zest to give the flavour a bit more of a kick, but see whether you think it needs it or not.

Put the crust-lined tin onto a baking sheet (this makes it easier to move the tin around) and pour in the filling. Place the pie in the oven and bake for 10–15 minutes, until the filling is just set but has not changed in colour.

When the pie is baked, remove it from the oven and leave it to cool down completely in the tin. When the pie has completely cooled down, make the Swiss meringue for the meringue kisses. Half-fill the piping bag with the mixture – filling halfway ensures that the mixture does not squidge out of the top when you are piping.

To pipe kisses all over the pie, I usually hold the nozzle about 5mm from the surface of the filling and then squeeze the piping bag. When the meringue kiss is the size I want it to be, I stop squeezing and lift off the nozzle. Repeat with the rest of the meringue until it is all used up, making sure there are no gaps between the kisses.

The meringue has already been cooked, so simply use a blowtorch to quickly colour the kisses to a light golden brown.

When the pie is ready, serve it decorated with a little lime zest, if you fancy it. #happytummy