Lemon and lime meringue pie

Lemon and lime meringue pie

For a really special dinner party dessert, you can't go wrong with a lemon and lime meringue pie.

Preparation time : 30 min Cooking time : baking: 45 min / chilling: 1-2 hours or overnight Servings : makes 1 large pie
  • 1 packet tennis biscuits, crushed
  • 100 g butter, melted
  • 30 ml desiccated coconut (optional)
  • 30 ml flour
  • 2 cans condensed milk
  • 180 ml lemon juice
  • 60 ml lime juice
  • grated zest of 1 lime
  • 6 egg yolks
  • 6 egg whites
  • 250 ml castor sugar

Preheat the oven to 180°C. Grease a 20cm spring-form cake tin with non-stick spray.

1. Crust: Mix the crushed biscuits, butter, coconut (if using) and flour well. Line the bottom and sides of the cake tin with the crumb mixture.

2. Filling: Mix the ingredients well and pour into the crust.

3. Bake for 30 minutes, then remove from the oven to cool. Chill in the fridge for 1-2 hours or overnight.

4. Meringue: Whisk the egg whites until foamy. Whisk in the castor sugar a little at a time.

5. Preheat the oven to 200°C. Spoon the meringue on top of the filling and bake for 10-15 minutes or until the meringue starts browning all over. Leave to cool then slice and serve