Mexican Lime Pie recipe photo
dessert

Mexican Lime Pie

Pay de limón was the most impressive, as the tart filling had a meringue top layer that seemed to pile up to the sky. As if the American cooks, all the way from up north, had ladled that meringue from the clouds. What was most impressive was how it held its height, as you ate your way through it. There was a pop culture fever, and it is still true today that Mexicans seek out new and up-and-coming entertainment, fashion, and food fads from the US.

Prep 40m
Cook 90m
Yield 10 servings
Source: patijinich.com

🥄 Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter (at room temperature, plus more to butter the pie dish)
  • 1 tablespoon sugar
  • Pinch kosher or coarse sea salt
  • 2 egg yolks
  • 2 3/4 cups all-purpose flour (plus more to dust the pie dish and roll out dough)
  • 1/2 cup whole milk
  • 5 large eggs
  • 1 cup sweetened condensed milk
  • Zest of 2 green Mexican limes
  • 2/3 cup fresh-squeezed green Mexican lime juice
  • 3 tablespoons heavy cream
  • 3 egg whites
  • 1 cup confectioners' sugar

👨‍🍳 Instructions

  1. Butter and dust a 9-inch pie dish with flour.

  2. To make the crust:

    To make the crust:

  3. To make the filling:

    To make the filling:

  4. To make the meringue:

    To make the meringue: