Key Lime Meringue Pie with a Secret Ingredient | Genius Recipes

Meet your new favorite Key lime pie in this week’s episode of Genius Recipes. From Petra Paredez of Petee’s Pie Company, this dessert has a few tricks up its sleeve by using juice from freshly squeezed regular (Persian) or Key limes and adding plenty of salt and vanilla in the Italian meringue for a sweet and tangy blend. GET THE RECIPE ►► f52.co/2QsBaNs
Also mentioned in this video:
Emma Laperruque’s Pumpkin Cream Pie ►► f52.co/3ftv206
PREP TIME: 4 hours 30 minutes
COOK TIME: 30 minutes
SERVES: One 9-inch pie
INGREDIENTS
Key Lime Meringue Pie
1 14-ounce (420-milliliter) can sweetened condensed milk
5 large egg yolks
1/2 cup plus 2 tablespoons (150 milliliters) freshly squeezed lime juice, from about 7 Persian limes, or about 15 Key limes
Zest of ½ Persian lime or 1 Key lime
1 par-baked crust of your choice-see Author Notes
Vanilla Sea Salt Meringue
1/2 cup (120 milliliters) egg whites (equivalent of 3 large egg whites), at room temperature
1/2 teaspoon cream of tartar
1 cup (200 grams) sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.

[@arbood26]

Just watched Bake It Up A Notch's meringue episode and she actually said that it's better to torch the meringue instead of using the oven broiler to prevent the weeping

[@lorassorkin]

Tip for curds: always weigh your yolks! Eggs vary tremendously in weight and the amount of yolk is crucial to the curd setting up.

[@tonydalat1048]

Hello good morning

[@dwaynekoblitz6032]

Parsley Mustard Mayo Pie 😂 Doesn’t look like you messed it up to me. It looks perfect and delicious.

[@ianmackay3043]

I really enjoy your videos Kristen. Very practical and yet very technical. Love the honesty and problem solving.

[@food52]

We're so happy you're enjoying them, Ian! Thanks for watching.

[@Maiasatara]

The meringue was just under whipped. Especially when you’re adding salt. Salt causes the meringue to require more whipping to get to the same peak stage as non-salted meringue and also makes the result less stable (aka prone to weeping.) Also curious about why you’re checking your status using only the teeny tiniest teaspoon of meringue on your whip attachment. If it’s “ready” there should be much more sticking to the beaters (whisk/whip) and if not you need to dig it in to pick up more for a true test of soft v. firm. Yes it makes it more difficult to remove from between the tines but small price to pay for confirming the structure.

[@kathyerickson9402]

Just looking at it, I can taste it. Delicious!

[@dianefontaine8918]

WOW! Great recipe. I never made key lime pie but I make lemon meringue pie SO often

[@debbilay9269]

I really enjoyed the session Kristen! I am going to try this and bring it to our family picnic. This has made me super confident. Thank you! :)

[@food52]

Wonderful to hear that-thank you, Debbi!

[@MuZiKiNmYMiNd]

Every time a new video comes out of this kitchen, it drives me up the wall that whomever designed this kitchen somehow thought placing an electrical outlet where the stove sits wasn't an absolutely horrible idea. ... Nice pie, though!

[@lisaanderson135]

Thank you Kristin for presenting us with this great recipe! I am going to make this pie tonight for dessert! I was just thinking that a coconut crumb crust would be fantastic with the tartness of the citrus and sweetness of the meringue 🤤I have to admit that Italian meringue is the most satisfying to make, IMO😉

[@food52]

Yum! Sounds like you have a great night ahead of you, Lisa!

[@saraatppkdotpt8140]

You're creative in your cooking! Very good recipe 😋

[@River_Sparrow]

Great recipe! Can’t wait to try it!! ☺️

[@midori1954]

In Tokyo I use Yuzu or Tsudachi limes

[@food52]

Delicious-thanks so much for sharing, Johnscott.

[@mominetti]

You have to beat your meringue for quite some time after the last drop of sugar syrup is poured in and the bowl is cool to the touch. You stopped immediately when you poured your syrup in, this is not right and at 9:24 you can clearly see the meringue does not hold a stiff peak...Otherwise this is a yummm recipe Kristen.

[@mominetti]

@Kristen Miglore Yes, exactly.

[@t_1234-b6q]

If I am going to use a blowtorch for this instead of the broiler (mine doesn't work very well - need a new oven), should I do that step after chilling? I'm also thinking of doing a French meringue since I have never done a Swiss or Italian.... I am comfortable enough with the eggs I'm using. Will this be a problem re stability?

[@food52]

Hi there! We'd do it at the same step (so, before chilling). And we'd stick with the Italian meringue for that beautiful satiny texture-we know you can do it, and the result will be worth it!

[@rufusred44]

This recipe looks delicious and yes, the only crust is graham! Question, is the Kitchenaid supposed to make that noise with the beaters against the glass bowl? That seemed off.

[@deidregoodman6485]

Look very delicious 🤤 😋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🍋🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧

[@nlm6054]

Also if the salt is added at the beginning, it will aid in volume

[@noctus1409]

Nice home kitchen... "...hope you can keep it clean..."😂😂

[@elund408]

hope they have that add or this will come across as a real strange comment.

[@gustopheles]

I always use citric acid instead of cream of tartare for citrus pies.

[@alveena_12]

I don't have citrus acid either :(

[@arbood26]

@@alveena_12 you can also use lemon juice or regular white vinegar to stabilize the meringue

[@alveena_12]

Thanks I'll try it out😃👍

[@Paulsapartment]

How much citric acid?

[@Jess-wu9dx]

I make key lime pie with yolks and whites, I wonder what the difference is without the whites.

[@lindamoreno1773]

Is there a link for the thermometer you used?

[@lisamcallister6534]

You didn't slide a hot cookie sheet directly on to that glass top stove?!!

[@tonydalat1048]

Hello good morning

[@tonydalat1048]

@Kristen Miglore hello good morning

[@ReclinedPhysicist]

I never baby my yolks. I always beat them up a little

[@lexica510]

Lemon meringue horror stories? *_breaks out in a cold sweat_* No, of course not, why would I have any of those? *_blots sweat from brow while remembering a "lemon soup in a crust" incident one holiday dinner_*

[@food52]

Hah, we've all had our baking failures! Maybe this is the perfect opportunity for giving it another try? :)

[@nlm6054]

You didn’t whip it long enough!

[@christopherbrown5644]

no