Burnished key lime pie

Zesty citrus fruits and fluffy 
meringue combine in this crowd-pleasing dessert that’s light and tasty for summer. It's a brilliant take on the classic dessert, with the meringue encasing the lemon and lime centre.

  • 40 mins preparation
  • 20 mins cooking
  • Serves 12
  • Print


Burnished key lime pie
  • 150 gram granita biscuits
  • 1/2 cup (70g) macadamias, toasted, chopped coarsely
  • 80 gram butter, melted
  • 6 egg yolks
  • 2 x 395g cans sweetened condensed milk
  • 2 tablespoon finely grated lime rind
  • 1 tablespoon finely grated lemon rind
  • 1/2 cup (125ml) lemon juice
  • 1/2 cup (125ml) lime juice
Italian meringue
  • 1 cup (220g) caster sugar
  • 4 egg whites
  • 1 pinch cream of tartar


Burnished key lime pie
  • 1
    Preheat oven to 180°C (160°C fan-forced). Line base and sides of an 18cm springform pan.
  • 2
    Process biscuits until fine. Transfer to a bowl; stir in macadamias and butter. Press mixture over the base of prepared pan; refrigerate.
  • 3
    Beat egg yolks in a small bowl with an electric mixer for 4-5 minutes or until light and fluffy. On low speed, add condensed milk, then beat for 3-4 minutes or until pale and thick. On low speed, gradually add 1 tablespoon of each of the grated rinds and the juices. Reserve remaining lime rind.
  • 4
    Pour the mixture into the pan. Bake for 15-20 minutes or until just set. Cool in the oven with the door slightly ajar; refrigerate.
  • 5
    Make Italian meringue: Combine sugar and 1/3 cup (80ml) cold water in a small pan; cook, stirring, over low heat until the sugar dissolves, then bring to the boil. Reduce heat to medium and brush down sides of pan with a clean, wet pastry brush to remove sugar crystals. Boil until syrup reaches 115°C on a candy thermometer (10-15 minutes).
  • 6
    Start whisking egg whites with cream of tartar in the clean bowl of an electric mixer until soft peaks form.
  • 7
    Meanwhile, bring sugar syrup to 121°C. With the motor running, gradually pour syrup into meringue. Beat at medium speed until cooled to room temperature and meringue is thick and glossy (about 10-15 minutes).
  • 8
    Spread Italian meringue around top and sides of the chilled pie, creating a swirl pattern with a palette knife or the back of a spoon.
  • 9
    Using a blow torch, caramelise the meringue to golden brown all over. Sprinkle with the remaining lime rind.


Not suitable to freeze or microwave. If you don’t have a blow torch, place the pie on an oven tray in a hot oven at 250°C (230°C fan-forced) for 2 minutes or until browned.

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