Lime meringue pie

Total time: 1hr 18m
Preparation Time: 40m

For 8 piece

Nutritional Information

Contains 435 Kcal, 5g Protein, 52g Carbohydrates, 23g Fat


  • Biscuit base
  • 250 g butter biscuit (e.g. Petit Beurre), finely ground
  • 2 tbsp cocoa powder
  • 100 g butter, melted, left to cool
  • Lime filling
  • 2 dl water
  • 120 g sugar
  • 5 lime, rinsed with hot water, dabbed dry, use a little grated zest and 200 ml juice
  • 3 tbsp cornflour
  • 3 fresh egg yolks
  • 30 g butter
  • Meringue topping
  • 3 fresh egg white
  • 1 pinch salt
  • 100 g sugar
  • Utensils
  • One springform pan (approx. 20 cm in diameter), base lined with baking paper, sides greased

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  • Biscuit base

    Mix the biscuits, cocoa powder and butter, spread over the base of the prepared tin. Firmly press the biscuit mixture using the base of a glass, creating a 2 cm high rim around the edge, refrigerate for approx. 30 mins.
  • Lime filling

    Whisk the water and all the other ingredients up to and including the butter in a pan, bring to the boil over a medium heat while stirring constantly. As soon as the mixture thickens, remove the pan from the heat, stir for a further 2 mins. Pour the lime custard through a sieve into a bowl, allow to cool a little, spread over the pie base, leave to cool.
  • Meringue topping

    Beat the egg whites with the salt until stiff. Gradually add the sugar, continue beating until the egg whites are glossy and very stiff. Spread the egg whites over the filling using a spoon. Bake for approx. 8 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, remove the tin frame, leave to cool on a cooling rack.
  • Tip:

    This pie tastes best fresh

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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