This bake is lemon meringue pie and key lime pie rolled into one with a few changes along the way. Traditional key lime pies use biscuits like hobnobs to give a buttery, oaty taste and texture whereas I like to use gingernuts as they have a warm spice that I find works really well with the sharp and tangy citrus filling!
This bake is a firm favourite in my family with one pie lasting on average less than 24 hours before completely disappearing - It's a response I am sure you too will experience if you give this recipe a go.
For the base
- 250g Gingernut biscuits
- 5 tbsp Butter (melted)
For the filling
- Zest and juice of 4 limes
- Zest and juice of 2 lemons
- 1 x 397g Can of condensed milk
- 3 Egg yolks
For the topping
- 3 Egg whites
- 170g Caster sugar
-1 tsp Cream of tartar
- Grease a loose-bottom flan tin and preheat the oven to 140 degrees (fan)
- Using a food processor blend the gingernuts into crumbs before adding in the melted butter and mixing.
- Spread the crumb mixture into the base of your tin and bake for 15 minutes.
- Remove from the oven and cool before begining to make your filling.
- In a bowl place egg yolks and condensed milk together before whisking gently.
- Add in the zest and juice of the lemons and limes and whisk until fully combined.
- Pour on top of the cooled base and bake for 15 minutes.
- Remove from the oven and allow to cool fully.
- For the meringue topping whisk the egg whites until foamy before adding the sugar and cream of tartar one spoonful at a time.
- Spread the meringue mixture over the top of the pie filling and use a blowtorch to lightly colour the white meringue.
- Serve soon after baking for the best results.
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