Lemon-Lime Meringue Pie Recipe

Like a cross between lemon meringue and Key lime pie, Nathalie Dupree's Lemon-Lime Meringue Pie will be a hit with any citrus lover. The sweet, pillowy meringue topping balances out the tartness of the filling for a beautifully balanced dessert. You can use regular limes or Key limes in the filling; the Key limes will have a more delicate flavor.

Lemon-Lime Meringue Pie
Photo: Antonis Achilleos; Prop Styling: Christine Keely; Food Styling; Tina Bell Stamos
Active Time:
30 mins
Total Time:
3 hrs 15 mins
8 serves



  • 1 1/2 cups crushed graham crackers (about 11 rectangles)

  • 6 tablespoons unsalted butter, melted

  • 1/4 cup granulated sugar

  • 1 large egg white, beaten until foamy


  • 1 cup granulated sugar

  • 6 tablespoons cornstarch

  • 1/4 teaspoon salt

  • 1 cup water

  • 5 large egg yolks

  • 1 tablespoon lemon zest plus 1⁄4 cup fresh juice (from 1 large lemon), divided

  • 1 tablespoon lime zest plus 1⁄4 cup fresh juice (from 2 limes), divided

  • 2 tablespoons unsalted butter


  • 6 large egg whites

  • 1/2 teaspoon cream of tartar

  • 3/4 cup granulated sugar


  1. Prepare the Crust: Preheat oven to 350°F. Stir together crushed graham crackers, butter, and sugar in a medium bowl until combined.

  2. Transfer Crust mixture to a 9-inch tart pan or pie plate. (If using a tart pan with removable bottom, surround bottom of pan with aluminum foil to prevent Filling from leaking.) Press mixture evenly in bottom and up sides of pan. Freeze until set, 5 to 10 minutes. Brush bottom and sides of Crust with egg white. Bake in preheated oven 10 minutes. Cool on a rack while preparing Filling.

  3. Prepare the Filling: Whisk together sugar, cornstarch, and salt in a medium saucepan. In a medium bowl, whisk together water, egg yolks, lemon juice, and lime juice. Gradually whisk yolk mixture into sugar mixture until combined. Cook over medium-high, whisking often, until Filling thickens and just begins to bubble, 6 to 8 minutes. Cook, whisking constantly, 1 minute more.

  4. Remove from heat. Whisk in butter, lemon zest, and lime zest. Allow to cool 30 minutes before pouring into Crust.

  5. Prepare the Meringue: Beat together egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.

  6. Spread Meringue over Filling, being sure to spread to outside of Crust to seal in Filling and prevent shrinkage. Bake at 350°F until Meringue is golden brown, 14 to 15 minutes. Cool before serving.

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