Key lime pie, la tarte au citron vert américaine
Key lime pie, la tarte au citron vert américaine is a easy American recipe that serves 8. 350 calories per serving. Recipe by Amour de cuisine Soulef on YouTube.
Prep: 25 min | Cook: 27 min | Total: 1 hr 7 min
Cost: $8.21 total, $1.03 per serving
Ingredients
- 200 g Digestive Biscuits (crushed to fine powder)
- 100 g Unsalted Butter (melted)
- 2 tbsp Granulated Sugar (optional, adjust to cookie sweetness)
- 4 large Egg Yolks (room temperature)
- 120 ml Lime Juice (freshly squeezed from about 4 limes)
- 395 g Sweetened Condensed Milk (1 standard 14‑oz can)
- 2 tsp Lime Zest (finely grated)
- 120 g Crème Fraîche (room temperature)
- 2 large Egg Whites (room temperature)
- 60 g Granulated Sugar (for meringue) (added gradually)
- 1 pinch Salt (for meringue stability)
Instructions
Crush the cookies
Place the digestive biscuits in a food processor (or seal them in a zip‑lock bag and crush with a rolling pin) until they become a fine powder.
Time: PT5M
Combine crust ingredients
In a mixing bowl, combine the crushed biscuits, melted butter, and optional sugar. Mix until the crumbs are evenly coated and the mixture holds together when pressed.
Time: PT5M
Press crust into pan
Transfer the crumb mixture to a 20 cm pie pan. Press firmly with the back of a spoon or the bottom of a glass, first in the centre then out to the edges, creating an even layer.
Time: PT5M
Bake the crust
Place the pan in a pre‑heated oven at 180°C and bake for 10 minutes until the crust is lightly golden.
Time: PT10M
Temperature: 180°C
Cool the crust
Remove the crust from the oven and let it cool completely on a cooling rack before adding the filling.
Time: PT15M
Prepare lime filling
In a clean bowl, whisk together the egg yolks, lime zest, crème fraîche, sweetened condensed milk, and freshly squeezed lime juice until smooth and slightly pale.
Time: PT10M
Fill the crust
Pour the lime mixture over the cooled crust, spreading it evenly with a spatula.
Time: PT5M
Bake the filling
Return the pie to the oven at 180°C and bake for 15 minutes. The filling should be set – it will no longer be sticky to the touch.
Time: PT15M
Temperature: 180°C
Cool before topping
Allow the pie to cool to room temperature, then refrigerate for at least 3 hours (or overnight) before adding the meringue.
Time: PT0M
Whip the meringue
In a clean, grease‑free bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar, continuing to whisk until stiff, glossy peaks develop.
Time: PT10M
Top the pie with meringue
Spread or pipe the meringue over the chilled pie, creating small rosettes or a full coverage as desired. Smooth the edges with a spatula.
Time: PT5M
Brown the meringue
Using a kitchen torch, lightly caramelize the meringue peaks, or place the pie under the oven broiler (≈250°C) for 1‑2 minutes until golden brown.
Time: PT2M
Temperature: 250°C (broiler)
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Gluten, Dairy, Eggs
Ingredient Substitutions
- Instead of Digestive Biscuits: Rich Tea biscuits, Butter biscuits
- Instead of Unsalted Butter: Margarine (use unsalted)
- Instead of Granulated Sugar: Caster sugar
- Instead of Lime Juice: Bottled lime juice (use less)
- Instead of Sweetened Condensed Milk: Evaporated milk + sugar
- Instead of Crème Fraîche: Sour cream, Greek yogurt (full‑fat)
- Instead of Granulated Sugar (for meringue): Caster sugar
Equipment Needed
- Food Processor or Zip‑Lock Bag
- Mixing Bowl
- Stand Mixer or Hand Mixer
- 20 cm (8‑inch) Pie Pan
- Oven
- Spatula
- Whisk
- Kitchen Torch or Oven Broiler
- Cooling Rack
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Pressing the crust evenly
- Baking the crust for exactly 10 minutes at 180°C
- Ensuring the lime filling is set but not over‑baked
- Cooling the pie for at least 3 hours before adding meringue
- Whipping egg whites to stiff, glossy peaks
- Caramelizing the meringue just until golden
Chef Tips from the Video
- Use fresh key limes for the brightest flavor; bottled juice can taste flat
- Sift the crushed biscuits through a fine mesh sieve to remove large chunks
- For an extra glossy meringue, add a tiny splash of cream of tartar when whipping the whites
- If you like a deeper yellow color, add a few drops of natural yellow food coloring to the lime filling.
Troubleshooting
Crust falls apart when pressing
Add a little more melted butter (1‑2 tbsp) or press the crumbs more firmly; ensure the butter is fully melted and evenly mixed.
Lime filling is runny after baking
Bake an extra 2‑3 minutes or increase the number of egg yolks to 5; also make sure the oven temperature is accurate.
Meringue weeps or becomes soggy
Make sure the pie is completely chilled before topping; whip the egg whites to stiff peaks and add all sugar gradually.
Meringue browns unevenly
Rotate the pie halfway through broiling or move the torch in a steady motion; keep the torch at a safe distance (about 5 cm).
Storage
Refrigerator: Cover tightly and store for up to 4 days
Freezer: Not recommended – texture of meringue degrades
Room temperature: Can sit at room temperature for up to 2 hours after serving
Make-Ahead Tips
- The crust can be baked a day ahead and kept in the fridge
- The lime filling can be baked, cooled, and refrigerated; add meringue just before serving
- Store the meringued pie uncovered to keep the meringue crisp; cover loosely with foil if you need to keep it longer
Frequently Asked Questions
What is the cultural significance and history of Key Lime Pie in American cuisine?
Key Lime Pie originated in the Florida Keys in the early 20th century, where the small, aromatic Key limes were abundant. It became a regional specialty, celebrated for its bright tartness balanced by sweet condensed milk, and is now a classic American dessert served at gatherings and beachside cafés.
What are the traditional regional variations of Key Lime Pie in the United States?
In the Florida Keys, the classic version uses a graham‑crack crust, sweetened condensed milk, and a meringue topping. Some variations replace the crust with a shortbread base, use whipped cream instead of meringue, or incorporate a splash of orange liqueur for extra depth.
How is Key Lime Pie traditionally served in the Florida Keys?
It is typically served chilled, sliced into wedges, and garnished with a thin slice of lime or a dusting of lime zest. Occasionally a dollop of whipped cream or a drizzle of lime‑infused syrup is added for extra flair.
During which occasions is Key Lime Pie traditionally enjoyed in American culture?
Key Lime Pie is popular at summer barbecues, beach picnics, holiday gatherings (especially Thanksgiving in the South), and as a refreshing dessert after a hot day in coastal regions.
What authentic ingredients define a traditional Key Lime Pie versus acceptable substitutes?
Authentic ingredients include fresh Key lime juice and zest, sweetened condensed milk, egg yolks, and a graham‑crack or digestive‑type crust. Substitutes can be regular Persian limes for juice, graham crackers for the crust, and heavy cream in place of crème fraîche, though the flavor profile changes slightly.
What other American desserts pair well with Key Lime Pie?
Key Lime Pie pairs nicely with light desserts such as vanilla ice cream, fresh berry compote, or a simple shortbread cookie. For a full meal, serve it after a grilled seafood entrée or a tropical fruit salad.
What makes Key Lime Pie special or unique in American dessert tradition?
Its distinctive tang from Key limes combined with the rich sweetness of condensed milk creates a balanced flavor that is both refreshing and indulgent. The contrast between the buttery crust, silky filling, and airy meringue adds textural interest rarely found in other pies.
What are the most common mistakes to avoid when making Key Lime Pie?
Common errors include over‑baking the filling (it becomes rubbery), under‑whipping the meringue (it will collapse), and adding the meringue before the pie is fully chilled (causing sogginess). Also, using low‑quality limes can result in a flat flavor.
Why does this Key Lime Pie recipe use a baked crust instead of a no‑bake crust?
Baking the crust sets it firmly, preventing it from becoming soggy when the lime filling is added. It also develops a subtle toasted flavor that complements the bright lime and sweet meringue.
Can I make Key Lime Pie ahead of time and how should I store it?
Yes. Bake and cool the crust, then bake the filling and refrigerate the pie for at least 3 hours. Add the meringue just before serving and lightly torch. Store the assembled pie, covered, in the refrigerator for up to 4 days.
What does the YouTube channel Amour de cuisine Soulef specialize in?
The YouTube channel Amour de cuisine Soulef focuses on approachable home‑cooking recipes, often highlighting classic desserts and comfort foods with clear step‑by‑step demonstrations and a warm, personable style.
How does the YouTube channel Amour de cuisine Soulef's approach to American dessert cooking differ from other cooking channels?
Soulef emphasizes simplicity and ingredient accessibility, using everyday pantry items like digestive biscuits for crusts and providing detailed visual cues for each step, whereas many channels rely on specialty ingredients or advanced techniques.
Last updated: August 20, 2026
