Key Lime Pie with Toasted Meringue
A tart condensed-milk custard in a graham crust, baked just long enough to set, then browned under a broiler instead of buried in whipped cream.
- Serves
- 8
- Prep
- 20 min
- Cook
- 20 min
- Written
Method
-
Heat the oven to 350°F.
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Stir the graham cracker crumbs, melted butter, and 3 tbsp sugar until every crumb is damp, then press firmly into a 9-inch pie plate, up the sides and across the bottom.
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Bake the crust until the edges have darkened slightly, about 10 minutes, then cool while you make the filling.
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Whisk the egg yolks until pale, then whisk in the condensed milk, lime juice, and zest until smooth and slightly thickened.
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Pour the filling into the warm crust and bake until the center is set but still gives a slight wobble when nudged, 12 to 15 minutes.
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Cool to room temperature, then refrigerate uncovered at least 3 hours, until fully chilled.
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Beat the egg whites and cream of tartar to soft peaks, then add the meringue sugar a spoonful at a time and beat to stiff, glossy peaks.
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Swirl the meringue over the chilled pie right to the crust edge, sealing it against the graham rim, then broil until the peaks are browned in spots, 1 to 2 minutes, watching the whole time.
Notes
Real key limes are more floral and less sharp than the bottled juice most stores stock, but bottled key lime juice still beats regular limes, which taste flatter here — either works, and it’s the zest that carries most of the perfume.
Seal the meringue to the crust before it goes under the broiler; a gap at the edge is where it shrinks and weeps as it cools. If you’d rather skip the broiler step, whipped cream added just before serving is the classic substitute.