This is the quickest ever lime meringue pie you will ever make. If you would prefer you can make it with lemon but I think the lime adds a nice twist. This recipe makes enough to serve 6-8 people.

You will need:



  • 75g (3oz) butter
  • 25g (1oz) demerara sugar
  • 175g (6oz) digestive biscuits, finely crushed

Lime curd (cheat version)

  • 1 x 394g tin of full-fat, sweetened condensed milk
  • 3 egg yolks
  • finely grated rind and juice of 2 large limes


  • 3 egg whites
  • 175g (6oz) caster sugar


  • Preheat the oven to 190 degrees.
  • Place the biscuits in a sealable plastic bag and use a rolling pin to bash them to a fine crumb.
  • Melt the butter in a saucepan (over a medium heat). Onc melted remove from the heat, add the sugar and biscuit crumbs and mix until combined.
  • Press the mixture into the flan dish using the back of a spoon ensuring that the edges are slightly higher to hold in the filling.
  • To make the lime curd pour the condensed milk into a bowl and gradually add the egg yolks, lime rind and juice. Once combined pour the mixture into the biscuit-lined dish.
  • For the meringue, whisk the egg whites in a free-standing mixer until soft peaks form when the whisk is removed. Add the caster sugar a teaspoon at a time, still whisking until the meringue is stiff and glossy.
  • Spoon on top of the filled biscuit base and spread the meringue until the filling is completely covered. Use the back of a spoon to swirl the meringue to form stiff peaks.
  • Bake for 15-20 minutes or until the meringue is pale golden.
  • Allow to cool for approximately 30 minutes for the filling to set.

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