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Key Lime Meringue Pie with Candied Lime Peel Recipe

Key Lime Meringue Pie with Candied Lime Peel

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril LiveEpisode: Bigger, Bolder Desserts

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (12)

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Average Rating:

Total Reviews: 12

Showing 1-10 of 12

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  • on April 05, 2012

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    Terrific texture and taste, just perfect. Used bottled key lime juice that I found in the supermarket, pre-made graham cracker crust. only candied 2 limes and it seemed like enough. couldn't get my torch to work, so I baked the pie for about 10 min at 375 to brown the top, which worked fine. Got lots of raves! This one's a keeper!

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  • on March 25, 2012

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    This key lime pie was just way too sour. Neede to cut the key lime juice- maybe only 3/4 cup or less. I would rather put whipped cream on top. The crust was good though.

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  • on April 05, 2010

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    I recommend to make this pie the day of your event or the time you are going to eat it. I made it the night before an event I was going to and it didn't stay very well for me. It was really sour I'd recommend using less lime juice for it. Or even make it more of a cheesecake to tone down how sour it is. However if you love the taste of lime and a sour pie its great for you. My sister who was at the event had actually eaten all of it since no one else was that big of a fan of it. I'm glad I made a lime cheesecake in case that one didn't turn out.

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  • on February 23, 2010

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    I love key lime pie with meringue and so I decided to try this recipe. Whoa was it good. I did make the candied lime peel and though it was a process I would do it again but make the slices thinner so they would be more tender. Now I even have lime simple syrup in the fridge to make mojitos with. I'll make this one again.

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  • on September 30, 2009

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    This pie turned out PERFECT!!!!! Unbelievably perfect consistency of the filling when chilled, perfect crust (I doubled and pressed up the sides. Meringue was simple to make and looks amazing when piped on as directed and then caramelized with a small kitchen torch. The filling was a bit sweet, but balanced with the candied lime peel. I think it is IMPERATIVE to spend the time to secure and laboriously cut and squeeze KEY LIMES!!! It would be too tart if using regular bar limes. It is a pain and takes time; trust me, but a bag of about 40 key limes will yield a cup of juice plus a couple tablespoons. Other that that, should you need to see a photo I'd be happy to send. It was THAT GOOD!!

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  • on July 09, 2009

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    Too sour. When I make it again, I'm going to add some sugar. We ate it, but it wasn't easy!

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  • on May 25, 2009

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    This was exactly what I was looking for when I was scanning through key lime meringue pies, but I almost went with a recipe titled "easy" instead.

    Like someone else mentioned, the lime peels take a tad bit of time.. but I definitely wouldn't call it "difficult" as this recipe suggests. The directions here are clear and easy to follow.

    This was such an incredible pie.. But then again, hey.. everything Emeril makes is INCREDIBLE !!! :o

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  • on July 14, 2006

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    VERY good recipe

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  • on June 16, 2006

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    This is one of the best recipes for key lime pie with a twist. The meringue and candied lime added a little "extra" to your ordinary key lime pie. Recipe was easy to follow. EXCELLENT!

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  • on January 27, 2006

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    A Keeper. I recieved nothing but compliments. The candied Zest was well worth it the easy but time consumming.I used a premade shell.

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