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Mini Key Lime Meringue Pies

Mini Key Lime Meringue Pies

Nutrition Facts
  • cal. (kcal) 326
  • Makes: 6 servings
  • Prep: 15 mins
  • Cook: 8 mins
  • Bake: 7 mins at 375°F
  • Cool: 2 hrs
  • Broil: 1 min
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  • 3 whole eggs, beaten
  • 1 cup plus 3 tbsp sugar
  • 2/3 cup Key lime juice (such as Nellie & Joe's)
  • 4 tablespoons unsalted butter
  • 4 egg whites
  • 1 pkg Keebler Ready Crust mini graham cracker piecrusts (6)
  • 1/8 teaspoon cream of tartar


  1. In a small heavy-bottomed pot, combine whole eggs, 1 cup of the sugar, the Key lime juice and butter over medium heat. Cook, stirring constantly, until mixture reaches 175 degrees and coats the back of a spoon, about 8 minutes. Be careful not to heat mixture above that temperature or it will curdle. Pour into a bowl through a mesh strainer. Cool completely, cover with plastic wrap and refrigerate until using.
  2. Heat oven to 375 degrees . Beat 1 of the egg whites. Place pie shells on a baking sheet and brush with egg white. Bake at 375 degrees for 5 to 7 minutes or until golden-brown. Cool completely on a baking rack.
  3. Fill cooled piecrusts with cooled lime curd. Cover gently with plastic wrap and refrigerate for 2 hours.
  4. Heat broiler to HIGH. With a hand mixer or a stand mixer fitted with whisk attachment, combine remaining 3 egg whites and the cream of tartar. Beat on high until soft peaks form. With machine running, pour in remaining 3 tbsp sugar and beat on high until stiff peaks form. Do not over-beat. Spoon meringue onto pies, using back of spoon to create texture. (Alternately, pipe meringue in a continuous spiral around curd.) Broil on HIGH for 30 seconds to 1 minute, about 7 inches from the top, until meringue is golden.

Nutrition Information for Mini Key Lime Meringue Pies

Servings Per Recipe: 6
PER SERVING: 326 cal., 15 g total fat (7 g sat. fat), 126 mg chol., 199 mg sodium, 46 g carb. 7 g pro.

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