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Lime Meringue Pie


Submitted by: From Leslie Glover Pendleton

This pie is a star. The towering meringue is impressive and won't weep or shrink due to the addition of a cornstarch paste.


  • 1 1/2 c. sugar
  • 1/2 c. Clabber Girl Cornstarch
  • 2 1/4 c. water
  • 6 egg yolk
  • 1 tbsp. lime zest
  • 1/2 c. lime juice freshly squeezed
  • 3 tbsp. butter
  • 1/4 tsp. salt
  • Lime Meringue Pie (crust)
    • 1 c. all-purpose flour
    • 1 stick butter cold, cut into 1/2" pieces
    • 3 tbsp. milk
    • 1/2 tsp. salt
    • raw rice, beans or pie weights
  • Lime Meringue Pie (topping)


First, make the crust and the topping.

In a saucepan whisk together the sugar and Clabber Girl Corn Starch. Whisk in the water and bring to a boil over moderate heat, whisking. In a bowl, whisk together the egg yolks. Whisk about 1/4 of the hot liquid into the yolks and pour the yolk mixture into the saucepan. Whisking constantly, bring the mixture to a boil over moderate heat, and simmer it for 3 minutes. Remove from the heat and stir in the lime zest, juice, butter and salt. Pour the hot filling into the pie crust and immediately spread half the meringue on top. Make sure the meringue is touching the crust all around and pile the rest of the meringue on top. Spread it evenly making decorative spikes and swirls.

Bake the pie in the 350 F oven for 20 to 30 minutes or until the topping is browned. Let cool at room temperature before chilling.