When Life Gives You Lemons...Make Pie

I love all things lemon! Even my last name, Limón, is the Spanish word for lemon. With the warmer weather, comes an abundance of Mexican limes, which are very similar to Key limes. Both lime or lemon juice can be used in this recipe. Remember, FRESH is always best!

Like most of my recipes, I've had to make some adjustments, mostly because many ingredients aren't available where I live. This recipe calls for a graham cracker crust, but I make my crust with Maria's cookies.

Pay de Limón 
(Key Lime Pie)


  • 1 package Maria's cookies, ground into fine crumbs
  • 1/3 cup melted butter (90 grams)
  • 1 can sweetened condensed milk (14 oz.)
  • 3 egg yolks (save the whites for the meringue topping)
  • 1/2 cup lime juice
  • 1 teaspoon lime zest
  • 2 drops green food coloring (optional)
  • Meringue Topping (recipe follows)

In medium bowl, combine cookie crumbs and melted butter. Press mixture firmly onto bottom and sides of a 9-inch pie plate. Refrigerate until ready to use.

Preheat oven to 350ºF (180ºC). In large bowl, beat egg yolks, sweetened condensed milk, lime juice, lime zest and food coloring with electric mixer on medium speed for 1 minute or until well blended. Poor mixture into refrigerated pie crust. Bake 30 to 35 minutes or until center is set; remove from oven. DO NOT TURN OVEN OFF!

Prepare Meringue Topping. Spoon onto HOT pie filling, spreading to cover filling completely. Bake pie for 12 to 15 minutes or until meringue is lightly golden brown in color. Remove pie from oven. Let cool to room temperature. Refrigerate pie for atleast 4 hours. Enjoy!!!

Meringue Topping:
Combine 6 tablespoons sugar, 1/2 teaspoon cornstarch and a dash of salt; set aside. Beat 3 egg whites at medium speed of an electric mixer, until soft peaks form. Gradually beat sugar mixture into egg whites. Continue beating until egg whites are no longer gritty, or until sugar has dissolved.

With Love,
Leslie Limon

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