When I first began to bake, I loved making a few citrus tarts and pies like this one! They turned any dark wintery day, into summer.
The bright citrus flavors, paired with the sweet condensed milk and a graham cracker crust, creates the perfect balance and also an incredibly easy to make dessert.
As much as I love eating and baking cakes, I find that sometimes a lighter dessert like this is the way to go, especially in the summer! As the summer is going by so quickly, I am taking advantage of catching some rays by the pool and enjoying a piece of this refreshing pie - best served chilled. Also, if you are looking for a quick recipe to make for a BBQ get together, this is the one! It’ll keep your guests cool and going back for seconds.
The meringue topping adds a decorative and elegant touch to this pie. I used a blow torch, but if you do not have one, placing your pie under the broiler for a few minutes will create the same effect.
1 ½ cup graham cracker crumbs
⅓ cup granulated sugar
5 tablespoons unsalted butter, melted
4 egg yolks, reserve 2 egg-whites for meringue
1 (14-ounce) can sweetened condensed milk
½ cup freshly squeezed lime juice
Pinch of kosher salt
1/3 cup of granulated sugar
Pinch of kosher salt
Preheat your oven to 350° F. In a food processor, pulse the graham crackers until they are fine crumbs. Add the melted butter and pulse to combine.
Press the graham cracker crumb mixture into a 9-inch pie plate. Bake the crust 10-12 minutes, until golden and fragrant. Once it's done, take it out of the oven and allow to cool.
While the crust cools, prepare the filling.
Separate the 4 eggs. Add the egg yolks to a bowl, reserve 2 egg-whites for the meringue. Add 1 can of condensed milk, ½ cup of lime juice, and a pinch of salt. Whisk the mixture until all combined.
Pour mixture into prepared crust, and bake for 15-20 minutes, or until the center is just slightly jiggly.
Remove from the oven and allow to cool completely on a wire rack. Once the pie is cooled, cover and chill for at least 1 hour in the refrigerator.
While the pie is chilling, prepare the meringue mixture.
In a stand mixer, whisk the egg whites, sugar, and salt in the bowl. Set the bowl over a saucepan of simmering water, and whisk the mixture until the sugar has dissolved and is hot.
Transfer the bowl to the standing mixer and beat at medium-high speed for about 2 minutes then increase speed to high and beat until mixture is stiff.
Scrape the meringue into a pastry bag fitted with a star tip and pipe a ring around the perimeter of the tart or spoon it over the tart and spread with an offset spatula.
Using a culinary torch, hold the torch about a few inches away from the tart, brown the meringue lightly. Alternatively, place the tart in a preheated broiler, watching it carefully, as it will brown very quickly.