Citrus meringue pie

June 22, 2017

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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