Kalamansi Meringue Pie


Preparation info

  • Makes


    9 Inch Tart

Appears in

Memories of Philippine Kitchens

Memories of Philippine Kitchens

By Amy Besa and Romy Dorotan

Published 2006

  • About

When I was in the Philippines I always dreamt of tasting the best American lemon meringue pie, but when I arrived in the United States I could never find a good one. Our version uses kalamansi lime curd instead.


For the crust

For the kalamansi curd

  • ¾ cup granulated sugar
  • cup kalamansi lime juice
  • 8 egg yolks, lightly beaten
  • 3 tablespoons unsalted butter, cut into small pieces

For the meringue

  • 4 egg whites, at room temperature
  • ¼ teaspoon cream of tartar
  • ½ cup superfine sugar


  1. On a lightly floured work surface with a lightly floured rolling pin, roll the dough into a 14-inch circle about ⅛ inch thick. Transfer to a 10-inch tart pan with a removable bottom, pressing the dough into the pan. Trim away excess dough from the edges of the pan. Cover the tart with plastic wrap and refrigerate for at least 1 hour or overnight.
  2. While the dough is chilling, make the curd: In a metal bowl (or the top of a double boiler) set over, not in, simmering water, whisk together the sugar and lime juice. Do not let the water come to a boil. Whisk until the sugar completely dissolves, about 3 minutes. Take the bowl off the heat and keep the pot of water at a steady simmer.
  3. In a separate, heatproof bowl, whisk the egg yolks. Whisking constantly, slowly pour a small amount of the hot lime juice mixture into the yolks, gradually adding more juice until all of it has been incorporated.
  4. Using a rubber spatula, scrape the egg-lime mixture back into the metal bowl, and set the bowl over the simmering water. Add the butter and whisk constantly until thickened, about 10 minutes. (The mixture should read 130°F.) Take the bowl off the heat.
  5. Strain the curd through a fine-mesh strainer into a bowl. Let cool slightly, then place a piece of plastic wrap directly onto the surface of the filling, and refrigerate until ready to use. The curd can be made up to 1 day in advance.
  6. To bake the crust, preheat the oven to 350°F. Remove the plastic wrap from the tart shell and prick the bottom of the dough all over with a fork. Line the tart shell with enough parchment paper to cover the bottom and come up the sides. Fill the bottom of the pan with pie weights or dried beans so the dough doesn’t puff during baking.
  7. Transfer the tart shell to the oven and bake until set and lightly browned around the edges, about 15 minutes, removing the parchment paper and weights about 3 minutes before the pastry is finished baking to ensure that the shell is evenly browned. Transfer the shell to a wire rack to cool completely. Increase the oven temperature to 400° F.
  8. Make the meringue: In the clean bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Add the cream of tartar and beat until soft peaks form. Gradually add the sugar and beat on high speed until glossy and stiff, but not dry, peaks are formed.
  9. To assemble the pie, spread the kalamansi lime curd evenly over the bottom of the shell. Cover with the meringue, smoothing it with a rubber spatula and making sure the meringue touches the edges of the shell. Transfer the tart to a baking sheet and bake until the meringue is golden brown on top, about 10 minutes. Transfer to a wire rack to cool. Refrigerate for 20 minutes to allow the curd to set before serving.