Creamy, tart and absolutely delicious, this zesty pie is the ultimate shop-stopping dessert topped with luscious Italian meringue and candied limes.

50 min + chilling
30 min


Candied Limes

  1. 1 lime
  2. ¾ cup (160ml) water
  3. ¾ cup (165g) caster sugar


  1. 250g digestive or granita biscuits
  2. 125g butter, melted


  1. 8 large egg yolks
  2. 800g (2 cans) condensed milk
  3. Finely grated zest (1 ½ tbsp) & juice (200ml) of 6 limes
  4. 2 tsp Queen Vanilla Bean Paste
  5. Queen Green Food Colour

Italian Meringue

  1. ½ cup (125ml) water
  2. ½ cup (125ml/180g) Queen Glucose Syrup
  3. 1 ⅓ cup (295g) caster sugar
  4. 6 large egg whites
  5. 1 tsp Queen Natural Vanilla Extract

Method - Candied Limes

  1. Step 1

    Using a serrated knife, carefully cut lime into very thin slices. Place into a shallow heatproof container.

  2. Step 2

    Combine water and sugar in a small saucepan over a medium heat and bring to the boil. Cook until sugar has dissolved and mixture has reduced slightly. Pour over lime slices and allow to cool completely.

  3. Step 3

    Preheat oven to 100°C (fan forced). Transfer lime slices to a tray lined with baking paper and bake for 20 minutes. Turn lime slices over and bake for a further 15 minutes. Allow to cool on tray.

Method - Crust

  1. Step 1

    Preheat oven to 140°C (fan forced). Grease a 23cm tart tin or pie dish.

  2. Step 2

    In a food processor, process biscuits into fine crumbs. Add melted butter, process to combine. Firmly press mixture into the base and side of dish. Refrigerate for 10 minutes.

Method - Filling

  1. Step 1

    Whisk egg yolks, condensed milk, lime zest, juice, Vanilla Bean Paste and a small drop of Green Food Colour Gel until smooth.

  2. Step 2

    Pour into prepared crust and bake for 25-30 minutes. Allow to cool completely before refrigerating for 2 hours.

Method - Meringue

  1. Step 1

    In a small saucepan, combine water, Glucose Syrup and sugar. Set over a medium-high heat, without stirring, until syrup reaches softball stage (112°C).

  2. Step 2

    While syrup is cooking, place egg whites in the bowl of a stand mixer. Whisk on low until soft peaks form and the syrup has reached softball stage. Pour the hot syrup down the inside of the bowl in a slow, steady stream. Increase the speed to high and whisk to firm peaks and bowl is cool to the touch. Add Vanilla Extract and briefly mix to incorporate.

  3. Step 3

    Pile and swirl meringue on top of chilled pie and brown meringue using a blow torch.

Recipe Tips:

If you do not own a blow torch, preheat your oven grill to 240°C and place on middle shelf for 30 seconds to 1 minute, keeping a close eye on it while it browns.

Syrup used to candy limes can be used as a delicious cake drizzle.

If you do not have a thermometer, simply drop a small amount of the hot sugar syrup into a glass of cold water. If it forms a soft pliable ball, it is ready.

Prep ahead:

Candied limes will keep up to 1 month in an airtight container.

Pie crust can be kept refrigerated for up to 2 days until ready to fill and bake.

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