200 g   crushed digestive biscuits

80 g     melted butter

            zest of 1 lime


2 tins   condenced milk

250 ml soured cream

            zest of 2 limes

180 ml freshly squeezed lime juice



  • Preheat the oven to 160°C and grease an oblong loose bottom pie dish (±36cm by 12 cm)
  • Combine the crushed biscuits, lime zest and the melted butter to make the crust
  • Press the mixture onto the base and sides of the pie dish – press firmly with a spoon to make sure it sticks to the sides.
  • Refrigerate for 30 minutes before adding the filling.
  • TO MAKE THE FILLING: Combine all the filling ingredients in a bowl and mix well till smooth and creamy
  • Pour the mixture into the chilled crust
  • Bake in the pre-heated oven for ±20 minutes (do NOT let it brown)
  • Cool completely and top with Italian meringues and garnish with more lime zest and lime slices



180 g   sugar

1 ml     salt

100 ml water

3 small egg whites


  • Dissolve the sugar and salt in the water in a saucepan on medium heat and bring the sugar syrup to the boil. Do not let it boil before all the sugar has dissolved.
  • Use a sugar thermometer and boil the syrup to 118 °C – when the temperature reaches 112 °C start beating the egg whites so long. The egg whites must be beaten to the stiff peak stage.
  • When the syrup reaches 118 °C, remove immediately from the heat and slowly add it to the beaten egg whites while you continue to beat at high speed. The whole process should take about 3 minutes and then you can continue beating the hot meringue until it cools slightly. (the meringue must still be warm when you use it)
  • Spoon into a piping bag and pipe onto the cold key lime pie




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