Lime Meringue Pie

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

For 8 pieces

Nutritional Information

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


  • Cookie Crust
  • 250 g butter cookies (z.B. Petit Beurre), fein gemahlen
  • 2 tbsp. cocoa powder
  • 100 g butter, liquid, left to cool
  • Lime Mass
  • 2 dl Water
  • 120 g sugar
  • 5 lime, heiss abgespült, trocken getupft, wenig abgerieben Schale, 2 dl Saft
  • 3 tbsp. Maizena cornflour
  • 3 fresh egg yolks
  • 30 g butter
  • Meringue
  • 3 fresh egg whites
  • 1 pinch salt
  • 100 g sugar
  • Utensils
  • Für eine Springform von ca. 20 cm Ø, Boden mit Backpapier belegt, Rand gefettet

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  • Cookie Crust

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

    Whisk the water and all the other ingredients up to and including the butter in a pan, bring to the boil on 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 crème through a sieve into a bowl, allow to cool a little, spread over the pie base, leave to cool.
  • Meringue

    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 crème 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.
  • Tipp:

    Schmeckt frisch am besten.

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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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