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  • Recipes

  • Key Lime Pie with Candied Limes

Key Lime Pie with Candied Limes

Key Lime Pie with Candied Limes

By M&S FoodPublished on 05 October 2026Bright, fresh and beautifully balanced, this key lime pie recipe combines a crisp biscuit base with a creamy lime topping, toasted Italian meringue and sweet-sharp candied lime zest. As seen on Cooking with the Stars, it’s a standout dessert that looks totally impressive – and for confident bakers, tackling Italian meringue and candied citrus makes it all the more rewarding.
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Time and servings

1 hr 30 minsTotal time
8Servings
45 minsPrep time
45 minsCooking time

Ingredients

  • 125g M&S Remarksable Value Unsalted Butter
  • 1 tbsp soft brown sugar
  • 300g digestive biscuits
  • 397g tin condensed milk
  • 8 M&S Organic Medium Free-Range Eggs, whites and yolks separated
  • 8 limes
  • 300g caster sugar
  • 2 tbsp M&S Remarksable Value Granulated Sugar

Method

  • Step 1

    Heat the oven to 180°C/160°C fan/gas 4. Melt the butter in a small pan over a low heat with the soft brown sugar. Blitz the digestive biscuits in a food processor to fine crumbs, or place them in a bag and bash with a rolling pin. Mix the biscuit crumbs with the melted butter mixture, then press firmly into the base and sides of a non-stick fluted 23cm tart tin.

  • Step 2

    Place the tin on a baking tray lined with baking paper and bake for 8–10 mins until lightly golden and just crisp at the edges. Remove from the oven and leave to cool slightly.

  • Step 3

    While the base cooks, whisk the condensed milk, 4 egg yolks with the juice and zest of 6 limes in a large bowl until smooth. Save the egg whites for your meringue topping.

  • Step 4

    Spoon the lime filling into the warm base. Reduce the oven temperature to 160°C/140°C fan/gas 3 and bake for 18–20 mins until just set, with a slight wobble in the centre. Remove from the oven and leave to cool completely.

  • Step 5

    To make the candied lime, peel the zest from the remaining 2 limes using a vegetable peeler, then slice into fine strips. Tip 100g caster sugar, 100ml water and the juice of 1 zested lime into a small pan and heat gently until the sugar dissolves. Add the zest strips and simmer for 10 mins until translucent. Drain and leave to cool on a sheet of baking paper.

  • Step 6

    For the Italian meringue, whisk the 4 egg whites in a stand mixer or large bowl until soft peaks form. Heat the remaining 200g caster sugar and 4 tbsp water in a small pan over a medium heat until dissolved.

  • Step 7

    Increase the heat and boil the sugar syrup until it reaches 119°C on a sugar thermometer. With the mixer running, carefully pour the hot syrup in a slow, steady stream into the egg whites. Continue whisking for about 5 mins or until the meringue is thick, stiff, glossy and cooled down. Spoon the mixture into a piping bag fitted with a star nozzle.

  • Step 8

    Toss the cooled lime zest strips in the granulated sugar.

  • Step 9

    Remove the pie from its tin and transfer it to a wire oven rack. Turn your grill to medium-high. Pipe swirls of meringue around the edge of the pie and pop under the grill for 1–2 mins to lightly torch the meringue.

  • Step 10

    Carefully transfer the pie to a serving plate and finish by scattering the sweet-sharp candied lime zest over the top.