What else should you do when you have a hangover but bake? Well, apart from hide under the duvet covers in a darkened room, that is. Take it from me that this Key Lime Meringue Pie was made whilst I was feeling pretty rough. My parents had already invited us over for lunch and I’d offered, whilst sober, to bring dessert.
Under the circumstances I could have just popped to the supermarket and picked something up. But no, that was clearly too easy an option. Plus, I needed to find something to do to stop me feeling too sorry for myself. As is tradition I turned to baking. Though as you can see from the following recipe I kept things fairly simple. And yes, I do consider making meringue to be fairly simple in case you were wondering.
It was also a deliberate decision on my part, as I know my dad is a big fan of meringue. If I’d have been in the mood for making pastry then this could just as easily have been a Lemon Meringue Pie. However, there is no way I was in the mood to start rubbing butter into flour, so that idea was quickly shelved. As I’d been trying to find an excuse to make a Key Lime Pie for a while, which is made with a biscuit crust rather than pastry, I seized the opportunity and this little beauty was born.
I am aware that a traditional Key Lime Pie (traditional being a word I used with much caution here) would have been topped with whipped cream rather than meringue. However, I was certain that meringue was going to happen so here’s where we ended up. If you’d rather use whipped cream instead then be my guest – just remember to add it after baking the filling!
Much like its lemony cousin I find that the pleasure in eating this comes from the contrast of flavours and textures within. The biscuit base is made with both Hobnobs and Digestives, which delivers a coarser texture and an almost nutty flavour. It also makes it a lot more crumbly – an attribute I quite enjoy it has to be said. Even if it does make serving a tidy slice of this somewhat of a challenge.
The filling is sweet and rich, thanks to the egg yolks and condensed milk, but has a lovely fresh and sharp flavour from the generous amount of lime juice. Oh and the zest too – which really brings the intense lime flavour to life. This sits perfectly against the pillow-soft meringue on top with its slightly crisp, pale brown crust. Every mouthful brings a lovely balance of sweet and sharp, soft and crunchy.
This is the perfect cold-dessert comfort food as far as I’m concerned. Perfect for when you need a little hug to make you feel better, don’t you think?
Key Lime Meringue Pie
For the Base
- 90 g Hobnob Biscuits approx 6 biscuits
- 90 g Digestive Biscuits approx 6 biscuits
- 55 g Caster Sugar
- 85 g Butter
For the Filling
- 3 large Egg Yolks
- 225 g Sweetened Condensed Milk
- 4 Limes
For the Meringue
- 3 large Egg Whites
- 150 g Caster Sugar
- 1 tbsp Cornflour
Make the Base
- Put the Hobnobs and Digestive biscuits into a plastic bag and bash with a rolling pin until they’re fine crumbs. (You could do this in a food processor if you’d rather). Pour into a mixing bowl and stir through the caster sugar.
- Melt the butter then pour over the biscuits. Stir until well combined and the mixture resembles coarse wet sand.
- Tip into a loose bottomed flan tin, then press to the edges until it covers the base and sides. Put to one side.
Make the Filling
- Put the egg yolks into a mixing bowl, then whisk until they become pale and fluffy.
- In a separate bowl mix together the condensed milk and juice from all four limes (which should be about 120g) and the zest from two limes. Continue mixing until you get a smooth consistency.
- Pour the condensed milk mixture into the eggs and whisk until combined. Pour into the prepared biscuit base in the flan tin.
Make the Meringue
- Pre-heat the oven to 180°C
- Put the egg whites into a clean, grease-free bowl. Whisk using an electric mixer until they form stiff peaks.
- Mix together the caster sugar and cornflour, then add spoon-by-spoon to the egg whites whilst you continue to whisk them. When all the sugar is incorporated into the meringue continue to whisk until they are glossy and forming soft peaks.
- Spoon the meringue over the top of pie filling, spreading to the edges with a spatula or palette knife.
- Put into the oven and bake for 15-20 minutes until the meringue is golden brown all over, with some darker peaks.
- Allow to cool to room temperature before chilling in the fridge for a couple of hours before serving.
|Estimated Values per Serving|
|of which Saturates||8||g|
|of which Sugars||47||g|
|Note: Nutritional information shown is per serving of the above recipe. Any side dishes or garnishes shown in photos are not included in these values, unless they are specifically listed as part of the recipe.|