Food and Recipes Desserts Pies Lemon-Lime Meringue Pie Recipe Be the first to rate & review! 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. By Nathalie Dupree Nathalie Dupree Nathalie Dupree is the author of fifteen cookbooks, selling over half a million copies, and host of more than three hundred national and international cooking shows, which have aired since 1986 on the PBS, the Food Network, and the Learning Channel. She has been prominently featured in the New York Times, Washington post, Los Angeles Times, Chicago Tribune as well as Bon Appétit, Food and Wine, Southern Living, Coastal Living, Better Homes and Garden, Redbook, Cosmopolitan, and Good Housekeeping. Southern Living's editorial guidelines Published on December 19, 2018 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Styling: Christine Keely; Food Styling; Tina Bell Stamos Active Time: 30 mins Total Time: 3 hrs 15 mins Yield: 8 serves Ingredients Crust 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 Filling 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 Meringue 6 large egg whites 1/2 teaspoon cream of tartar 3/4 cup granulated sugar Directions Prepare the Crust: Preheat oven to 350°F. Stir together crushed graham crackers, butter, and sugar in a medium bowl until combined. 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. 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. Remove from heat. Whisk in butter, lemon zest, and lime zest. Allow to cool 30 minutes before pouring into Crust. 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. 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. Rate it Print