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This recipe is classed as easy

Rating 3.18 / 5 (112 votes)

Prep time:
35 min
Cook time:
1 hr 10 min

The name of this classic American dessert comes from the Florida Keys where once, until a hurricane destroyed many of the orchards, limes were grown in abundance


1. Roll out the pastry and use to line a 23 cm tart tin.

2. Take long thin strips of foil and fold them over the edge of the tart, to protect ad support the sides. Prick the base all over with a fork. Chill for 30 - 40 mins.

3. Bake in a preheated oven for 190C (375F) Gas 5 for 8-10 mins until lightly coloured.

4. Beat 1 large egg white with a fork to break it up.

5. Remove the foil and brush the inside of the case with the egg white.

6. Return to the oven for another 8-10 mins, or until the pastry is brown and crisp.

7. To make the lime filling, put 1 whole egg and 3 egg yolks in a bowl and beat until blended. Whisk in the condensed milk and the lime zest. Gradually whisk in the lime juice.

8. Put the egg whites and cream of tartar in a separate, grease free bowl and whisk until stiff but not dry.

9. Beat 2 tablespoons of the egg white mixture into the egg yolk mixture, then fold in the remainder with a spatula. Scrape into the pastry case and bake in a preheated oven at 180C for about 20 minutes or until it has risen and just firm in the centre. Remove from the oven and let it cool on a wire rack. It will deflate as it cools.

10. When cool, make the topping. Put the cream and 2 tablespoons of the sugar in a bowl, whip until soft, then spread over the lime filling.

11. Toss the shreds of lime zest in the remaining sugar and use to decorate the tart. Serve cold but not chilled.

From Easy Desserts, published by Ryland, Peters and Small


  • sweet tart pastry

Lime filling

  • 4 eggs, seperated
  • 1 X 400 g tin sweetened condensed milk
  • 2 tbsp grated lime zest
  • 150 ml freshly squeezed lime juice, (from 5-6 limes)
  • 1/2 tsp cream of tartar

Cream topping

  • 250 ml whipping cream
  • 3 tbsp vanilla sugar, (make by burying 2-3 vanilla pods in sugar and leave for 1 week)
  • zest of 1 limes, pared into fine shreds

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Latest Comment


I have made this pie on several occasions and it has always been a hit with our guests.I find it simle and fun to make.

LesterM34583 LesterM34583  Posted 18 Jun 2010 12:03 AM

WOW!!! this is amazing, so light and fluffy, the flavours work beautifully together.
Fun and easy to make.
Absolutely gorgeous, i will definitely make it again.

Joobes Joobes  Posted 28 Sep 2009 2:15 PM

Thats great Nora, thankyou so much.x

Joobes Joobes  Posted 25 Sep 2009 1:58 PM

Thats great Nora, thankyou so much.x

Joobes Joobes Posted 25 Sep 2009 1:51 PM

Hello - sorry about the omission. It's 250ml of whipping cream that you need.

Nora R Nora R Posted 25 Sep 2009 10:20 AM

can anyone help, i want to make this but the recipe does not state how much whipping cream to use?

Joobes Joobes Posted 25 Sep 2009 8:17 AM

This sounds great, i have lots of limes at the moment from when i made lots of majitos and bought far too many so this is a god way to use them up, plus Ive never made Key Lime Pie before so here is my chance.x

Joobes Joobes Posted 21 Sep 2009 2:43 PM