Key Lime Pie

This recipe came from my Aunt Pat. If you like a tart pie, then this will do the trick!

Key Lime Pie

Photo by Jill A.

  • Prep Time


  • Total Time


  • Servings



  • 8

    Inch Pie Shell


  • 3

    Egg Yolks

  • 1

    Can Sweetened Condensed Milk

  • ½

    Cup Lime Juice

  • Grated Rind of Lime


  • 3

    Egg Whites (be sure no egg yolk is present)

  • Scant ¼ tsp. Cream of Tartar

  • 4-6

    Tbsp. Sugar


Prepare pie shell, bake and cool. FILLING: Beat egg yolks until pale yellow. Blend in condensed milk. Slowly add lime juice and lime rind. Blend until smooth. (filling will appear white in color) Pour filling into pie shell, then top with meringue. Allow no space to remain between meringue and crust. Spread meringue evenly in attractive swirls/peaks. MERINGUE TOP: Beat egg whites until foamy, adding a scant (1/4 tsp) cream of tartar. Add the 4-6 Tbsp. sugar to egg whites, beating until sugar is dissolved and whites are glossy and stand in soft peaks. Top pie filling. Bake at 350° about 10 minutes. Tops of meringue should be lightly browned. Cool at room temperature, then chill until firm.


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