This key lime meringue pie recipe is a delicious alternative to the traditional key lime pie. If you prefer a traditional key lime pie, use the alternative lime whipped topping. Both finishes are delicious and sweet in contract to the lime filling. Everyone should have key lime pie in their Shavuot recipes box!

Crust:
5 tablespoons butter, melted
1-1/2 cup graham cracker crumbs
1/2 cup slivered almonds

Filling:
1 (14-ounce) can sweetened condensed milk
1/2 cup Key lime juice or lime juice
2 teaspoons grated lime zest, separated
2 eggs, separated
1/4 teaspoon cream of tartar
1/4 cup sugar

Alternative topping:
2 cups whipping cream
¼ cup sugar
1 teaspoon lime zest
1 ½ teaspoon vanilla extract

Garnish:
Lime zest
Thinly sliced lime

Preheat the oven to 350 degrees.

For the crust, combine ingredients and pat down into a 9-inch pie pan. Bake for 5 to 10 minutes or until golden.

In a medium bowl, combine the milk, lime juice, and 1 teaspoon zest. Blend in the egg yolks. Pour the filling into the crust. Bake for 15 minutes or until just set. Cool and refrigerate.

For the meringue, beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in the sugar and remaining teaspoon zest until the mixture is stiff. Spread the meringue over the filling; spread it to touch the edge of the crust all around. Bake for 12 to 15 minutes, or until the meringue is lightly cooked. Sprinkle with more lime zest and serve each piece with a sliced lime.

Alternatively, whip 2 cups whipping cream. When soft peaks form, slowly add the sugar, 1 tablespoon at a time. Once whipped, fold in the vanilla extract and the lime zest. Top the pie with whipped topping and refrigerate until ready to serve.

Enjoyed this key lime pie recipe? Try another of our delicious Shavuot recipes for dessert.