Key Lime Pie

Lime custard, pie crust, topped with meringue

Preparation: 45 minutes Cooking: 15 minutes Total Time: 1 hour Yields 1 x 8 inch Pie

  • Crust
  • Digestive Biscuits 125 g
  • Granulated White Sugar 20 g
  • Unsalted Butter, Melted 80 g
  • Italian Meringue Topping
  • White Sugar 60 g
  • Water 5 tsp
  • Egg White 1
  • Filling
  • Egg Yolks 3
  • Condensed Milk 270 ml
  • Lime Juice 12 g
  • Lime Zest 2 tsp
  • Lime (Optional) 1 sliced for garnish
Preheat the Microwave Oven by pressing OVEN once, turn the dial 180 degrees Celsius, and press START/SET. Grease the tart mould with butter. In a mixing bowl, crush the digestive biscuits, then mix in the sugar and melted butter. Press onto the mould and bake for 10 minutes. Remove from the Microwave Oven and cool.
Using the hand mixer, beat the egg yolks until pale and fluffy. Gradually add the condensed milk, mix well, then add the lime juice and zest.
Pour the filling into the crust and bake in the Microwave Oven at 180 degrees Celsius for 15 minutes or until the filling is set. Place on a wire rack to cool. Transfer to the refrigerator to continue cooling.
In a saucepan, mix sugar and water. Slowly boil until the syrup temperature is 115 degrees Celsius. Beat the egg whites using the hand mixer. Once the sugar reaches 120 degrees Celsius, remove from heat, and pour into the beaten egg whites in a slow and steady stream. Continue mixing for another 5 minutes, until the meringue cools down. Transfer into a piping bag and use for garnish. You may also use lime slices and zest for garnish.


To check the temperature of the meringue and other types of sugar preparations, use a candy thermometer or a regular digital thermometer.

Products used in recipe

Three in One Hand Blender

Inverter Steam Grill Microwave Oven