Key lime pie


I’m surprised how easy it was to prepare this recipe. The day I made the corn chowder needed a dessert and wanted to do something that was just as easy and delicious, with the same dose of memories.

Pie de limón

Key lime pie reminds me of a friend from school, who I guess still loves it, because this weekend I had supper at her house and she had prepared something like it for dessert. I must say cooking is an excellent exercise for the mind, keeps us focused on following a recipe and this is great if you want to clear your thoughts. Moreover, the result is delicious.

Pie de limón


  • 7 egg yolks
  • 2 cans condensed milk (about 800 ml)
  • 1 cup lemon juice
  • Lemon peel

Para la base:

  • 2 cups graham crackers, crushed
  • 125 gr (one stick) butter, soft or melted


  • 7 egg whites
  • 1 1/4 cups sugar


  1. Preheat oven to 180 ° C.
  2. Prepare the crust by mixing the crushed crackers and butter with your hands.
  3. Put the mixture on the pyrex and press with your fingers to form the crust.
  4. Beat the yolks for five minutes at maximum speed. Add the condensed milk, lemon juice and lemon peel, beating between each ingredient.
  5. Pour the mixture over the crust and bake for 20 minutes.
  6. Meanwhile, prepare the meringue by beating the egg whites until stiff. Add sugar and beat some more.
  7. Line two baking trays with foil and use two spoons to put the desired size meringues.
  8. Remove the pie from the oven, let cool and refrigerate for one hour.
  9. Lower the oven temperature to 100 ° C and bake the meringues for an hour, or until firm.
  10. Decorate the pie with the meringues and lemon peel.
  11. Enjoy!