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Mexican Lime Pie

10 servings
Pay de Limón


For the crust:

  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more to butter the pie dish
  • 1 tablespoon sugar
  • Pinch kosher or coarse sea salt
  • 2 egg yolks
  • 2 3/4 cups all-purpose flour, plus more to dust the pie dish and roll out dough
  • 1/2 cup whole milk

For the filling:

  • 5 large eggs
  • 1 cup sweetened condensed milk
  • Zest of 2 green Mexican limes
  • 2/3 cup fresh-squeezed green Mexican lime juice
  • 3 tablespoons heavy cream

For the meringue:

  • 3 egg whites
  • 1 cup confectioners' sugar

To Prepare

  • Butter and dust a 9-inch pie dish with flour.
To make the crust:
  • In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 to 3 minutes. Add the sugar, salt, and egg yolks, and continue beating until well combined. Reduce speed to low, add a 1/2 cup of all-purpose flour at a time. Lastly add the milk and beat just until the dough is fully combined and comes together. Roll into a ball. Wrap in plastic wrap and let it sit in the refrigerator for a half hour, or until it is firm enough to roll.
  • Preheat oven to 350 degrees F.
  • Generously dust your counter and a rolling pin with flour. Roll out the dough into a 1/4-inch thick circle large enough to fit the pie dish. Place the dough on top of pie dish and gently fit it into the inside of the dish, as well as covering the edge. You may cut around the edge with a paring knife, if you have extra hanging over. Poke the bottom of the pie crust 10 times with a fork, as well as 10 times around the edge. Cover with a layer of aluminum foil or parchment paper, and fill with either pie weights or a cup of dried beans. Place pie dish on a baking sheet and bake in the oven for 20 minutes. Remove from the oven, remove the beans and the aluminum or parchment paper, and place back in the oven for 8 to 10 more minutes, or until lightly browned. Remove from the oven and let cool.
To make the filling:
  • In a stand mixer fitted with the whisk attachment, beat the eggs on medium speed, until foamy, for a couple of minutes. Pour in the sweetened condensed milk, and continue beating for a minute or two. Pour the heavy cream, along with the lime zest and lime juice and continue beating for a couple minutes more, until fully combined and thickened.
  • Pour lime mixture into the pie crust, fill up to the brim (right before it starts to spill!). Place on top of baking sheet and into the oven. Bake for 50 minutes, or until completely set. Remove from the oven.
To make the meringue:
  • In a stand mixer fitted with the whisk attachment, beat the egg whites over medium speed until soft peaks start to form, or you start seeing soft shapes in the egg whites as the whisk moves along. Pour in the confectioners’ sugar, 1/4 cup at a time. Continue beating until you achieve meringue consistency, the mixture is shiny, thick and you see deeply marked shapes as the whisk moves along. You can also tell if it’s ready, if you stop the mixer and raise the whisk, the mixture should hold stiff peaks. With a rubber spatula, spoon the meringue on top of the pie, spread along very gently, making waves or peaks as you cover the entire pie. Place on the baking sheet and into the oven for another 10 minutes or until the meringue has set and its top is lightly browned.
  • Remove form the oven. Let cool. Place in the refrigerator. Serve chilled.