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Hi this sounds delicious! Would this also work with a Meringue on top? I kind of like the filling of this one better than the one with the Lemon Meringue Pie and was wondering if I could just add some Meringue to this one.. would that need extra baking time? thanks!
Hi Jen, I’ve seen other recipes online for keylime meringue pie, so you may be able to do something like that here. You probably need to bake this pie as directed, then spoon a meringue topping over it and bake again until the meringue sets. Then chill. If you experiment with it, please let us know how it goes!
Thanks for the reply, Elise – I tried it yesterday with the Meringue topping and it’s just perfect!! I baked this pie as directed and while it was in the oven I just used the 3 egg whites I had left from the yolks of the filling to make the meringue. When the pie was done, I spooned it on top and put it back into the oven, using the grill function fo a couple of minutes until it had the colour I wanted it to have. 3 egg whites only make for a thin layer of meringue, but that was just what I wanted. Thanks for this wonderful recipe, will definitely make it again! Best from Berlin, Jen
Jenny had a question about how much condensed milk. Recipe actually says; 1 (one) 14 ounce can. Look at again, I think you’ll see it more clearly now.
Another winner, Elise! Thank you! 17 year old niece followed the recipe to a T, and it was absolutely delicious and a hit at the Thanksgiving table. Happy Thanksgiving!
I’m so glad you liked it Vita, Happy Thanksgiving to you and yours!
Is that 1+1/4 ounce or 114 ounce of condensed milk!
Hi Jenny, it’s one 14-ounce can.
Delicious and easy to make! My family could not get enough. Thanks Elise.
You’re welcome Rivka, I’m so glad you and your family liked it!
I decided to make this tonight as a last minute dessert for a brunch I’m going to tomorrow. We will see how it tastes, but so far smells and looks delicious. One tip to add since I doubled the recipe: the key limes are pretty labor intensive so I used my garlic press to squeeze out the juice. It worked great and saved my thumbs a lot of work! I’ll report back on how the pies taste!
Key limes vs. regular limes – Serious Eats:
Thanks for sharing the link to Stella’s article Diane. Love it!
That was interesting. I gave up on ‘Key’ Limes a long time ago, but now I know why. And around here, tiny Limes that are closer to Persian go for 10 for a $1 most of the time.
It’s not really a key lime pie without key limes, simply a lime pie. To call one such is disingenuous.
One more comment: The key lime pies I’ve seen – the real ones – were usually on the thin side (less deep). Kind of tart for a big deep cream type pie.
Trader Joe’s and Aldi’s have key limes in netting bags. Very reasonably priced.