Favourite Lime Meringue Pie

Favourite lime meringue pie is the citrus cousin of lemon meringue, but with two clever upgrades that fix the issues most home bakers run into. The filling is a proper stovetop curd thickened with cornstarch and finished with whisked egg yolks, butter, and grated lime zest, so it sets cleanly and slices without slumping.

The meringue is the smart move that earns this pie its reputation. Instead of the standard French-style whip that tends to weep and shrink, this version starts with a cooked cornstarch slurry stirred into the egg whites. That cooked sugar paste stabilizes the foam and locks in moisture, so the meringue holds its peaks for days without beading.

A two-temperature bake browns the meringue gradually: 10 minutes low to set the structure, then a higher finish for color.

Pro Tips

• Temper the egg yolks by whisking a ladle of hot lime mixture into them before pouring them back into the pan. Skipping this step gives sweet scrambled eggs.
• Cook the meringue stabilizer until completely clear and thick. Pale, milky paste means undercooked starch and the meringue will weep.
• Beat egg whites in a clean grease-free bowl. Even a fleck of yolk or oil keeps them from reaching stiff peaks.
• Spread the meringue all the way to the crust edges and seal it. Gaps between meringue and crust shrink during baking and weep watery puddles.
• Cool to room temperature first, then chill at least 1 hour before slicing. Hot meringue cracks under the knife.

Variations

• Use Persian limes for a milder profile or key limes for a more aromatic, floral edge.
• Skip the green food coloring entirely. Naturally pale meringue pies look more elegant and avoid synthetic dye.
• Top with toasted shredded coconut just before serving for a tropical version.