Key Lime Meringue Pie

Ingredients

• 1 unbaked 9-inch pie crust (store-bought or homemade), fully baked and cooled
• 4 large egg yolks
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup key lime juice
• 1 tbsp lime zest
• 4 large egg whites, room temperature
• 1/2 tsp cream of tartar
• 1/2 cup granulated sugar

Method

1. Whisk the egg yolks, condensed milk, lime juice, and zest together until smooth.
2. Pour into the baked crust and bake at 325°F (165°C) for 15 minutes, until just set, then let cool 15 minutes before topping.
3. Pour the hot filling into the baked crust.
4. Beat the egg whites and cream of tartar with a mixer on medium until soft peaks form, then add the sugar 1 tablespoon at a time, beating until stiff, glossy peaks form.
5. Spread the meringue over the hot filling, making sure it touches the crust all the way around to prevent shrinking.
6. Bake at 350°F (175°C) for 12–15 minutes, until the meringue peaks are golden brown.
7. Cool at room temperature for 1 hour, then refrigerate at least 3 hours before slicing.

The Tale of Key Lime Meringue Pie

Story updated September 19, 2026

Key lime pie is tied to Key West, Florida, and its exact origin is disputed. One popular story credits the sponge fishermen, whose boat rations included canned sweetened condensed milk, and the pie relies on the acid of small, tart key limes to thicken the filling without much cooking. Another credits a cook known as Aunt Sally, who worked for William Curry, often called Florida's first millionaire; Key West historian David Sloan identifies her as Sarah Jane Lowe Curry. Some cooks top the pie with meringue and others with whipped cream, and Key West traditionalists still argue over which is right. None of the origin stories is documented well enough to settle the question.