Lemon Pie
1 h
Average: 3 (3 votes)

Key Lime Pie topped with Burnt French Meringue

This key lime pie recipe is part of our essential recipes.The contrast between the snappy press-in crust and the tart filling in this recipe is pure treat. Topped with burned French meringue it's always a hit

Ingredients For

  • Butter
    Charentes-Poitou Butter PDO
  • x 2
  • 1.25 c
  • x 4
  • 0.75 c
  • 1 tbsp
  • Butter
    Charentes-Poitou Butter PDO
  • x 2
  • 0.50 c

Preparation

1

Crust: Preheat the oven to 375 degrees F. Butter six 4-in. pie molds. Cut out a piece of parchment paper to match the size of the molds and place on the bottom. Cut three rounds from each puff pastry sheet slightly larger than the molds.

© ©BrakeThrough Media

2

Place puff pastry inside the molds and press up the sides. Pour ceramic pie weights in each mold to fill to the top and put on a sheet pan. Bake the pie crusts until baked through and browned, about 30 min. Remove and let cool (with the pie weights).

3

Filling: Put the sugar, eggs, key lime juice, and corn syrup in a medium saucepan over medium heat.

© ©BrakeThrough Media

4

Cook, constantly whisking, until the curd starts to thicken and lighten in color, about 6 mins. Continue cooking until thickened, about 2 more mins.

5

Stir in the pats of butter all at once, and then remove from the heat. Continuing whisking until the butter has melted and is well incorporated into the curd.

6

Pour the curd into a bowl and apply a layer of plastic wrap to the surface. Let it cool to room temperature first (about 10 min.), then refrigerate until completely cooled.

© ©BrakeThrough Media

7

Meringue Topping: Fit a stand mixer with the whisk attachment. Whisk the egg whites on medium-high speed until they start to froth, about 1 min.

© ©BrakeThrough Media

8

Then add sugar and continue beating until it turns glossy and forms stiff peaks, about 6 mins. Remove and reserve in the fridge.

9

Remove the pie weights and parchment from the pie molds. Evenly pour the cooled lime curd into the pies. Spread the meringue topping over the top. Using a chef’s torch, carefully torch the meringue peaks until they are thoroughly golden brown. Serve.

© ©BrakeThrough Media

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