Lime meringue pie

Lime meringue pie

Total: 1 hr 18 min. | Active: 40 min.
Nutritional value / piece: 435 kcal
, Fat: 23 g
, Carbohydrate: 52 g
, Protein: 5 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Biscuit base

250 g butter biscuit (e.g. Petit Beurre), finely ground
2 tbsp cocoa powder
100 g butter, melted, left to cool

Lime filling

2 dl water
5 limes, rinsed with hot water, dabbed dry, use a little grated zest and 200 ml juice
120 g sugar
3 tbsp Maizena cornflour
3 fresh egg yolks
30 g butter

Meringue topping

3 fresh egg whites
1 pinch salt
100 g sugar
WE NEED Shopping List Purchase ingredients now


One springform pan (approx. 20 cm in diameter), base lined with baking paper, sides greased.

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Biscuit base

Mix the biscuits, cocoa powder and butter, spread over the base of the prepared tin. Firmly press the biscuit mixture using the base of a glass, creating a 2 cm high rim around the edge, refrigerate for approx. 30 mins.

Lime filling

Whisk the water and all the other ingredients up to and including the butter in a pan, bring to the boil over a medium heat while stirring constantly. As soon as the mixture thickens, remove the pan from the heat, stir for a further 2 mins. Pour the lime custard through a sieve into a bowl, allow to cool a little, spread over the pie base, leave to cool.

Meringue topping

Beat the egg whites with the salt until stiff. Gradually add the sugar, continue beating until the egg whites are glossy and very stiff. Spread the egg whites over the filling using a spoon.

Bake for approx. 8 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, remove the tin frame, leave to cool on a cooling rack.

Good to know
Tip: This pie tastes best fresh


Our recommendations

Similar recipes


Swipe & Cook

Finding inspiration and discovering new recipes is easy as pie: swipe through our recipes and find your perfect match from over 6,000 recipes – including vegetarian, vegan, lactose-free and gluten-free options.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

New: Can’t decide? Swipe & Cook
will suggest a recipe at random.

Like this recipe?

Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.