Light Key Lime Pie

This is a light version of our classic at 30% less fat! Slice through a gorgeous crisp meringue top into a limey custard and a crumbly biscuit base. Sharp, sweet and delicious!
Ingredients
Serves: 6

You will also need...

18cm round flan or cake tin, greased

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  • 20 mins
    total prep time

    20 mins
    ready to serve in

1 I've made it

Each serving typically contains

  • Calories 442 22%
  • Sugars 59.9g 67%
  • Fat 12.9g 18%
  • Saturates 4.0g 20%
  • Salt 0.27g 5%

of an adult's guideline daily amount*
* GDAa are guidelines. Personal requirements vary depending on age, gender, weight and activity levels.

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  1. 1. Melt the spread and mix into the crushed biscuits, tip into the tin and press down with the back of a spoon. Chill for 10 minutes.
  2. 2. Preheat the oven to 180°C (160°C fan ovens), Gas Mark 4.
  3. 3. Whisk the egg yolks with the condensed milk together, then stir in the lime zest and juice (watch it magically thicken!). Pour the mixture over the biscuit base and bake for 15-20 minutes until set. Leave to cool then carefully remove from the tin and transfer the pie onto a baking sheet.
  4. 4. With a clean whisk, beat the egg whites until stiff and peaky then whisk in the caster sugar until glossy and thick. Pile the meringue onto the pie and spread out, making peaks as you go. Bake for a further 5-6 minutes until browned. Leave to cool slightly before serving.
  5. Try substituting the 3 limes for 2 lemons for a zesty lemon meringue pie. You can make this dessert in advance just stop at point 4, cool and refrigerate until needed. When nearly ready to serve, whisk up the meringue and bake.

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