Key Lime Meringue Pie with a Secret Ingredient | Genius Recipes

Meet your new favorite Key lime pie in this week’s episode of Genius Recipes. From Petra Paredez of Petee’s Pie Company, this dessert has a few tricks up its sleeve by using juice from freshly squeezed regular (Persian) or Key limes and adding plenty of salt and vanilla in the Italian meringue for a sweet and tangy blend. GET THE RECIPE ►► https://f52.co/2QsBaNs

Also mentioned in this video:
Emma Laperruque’s Pumpkin Cream Pie ►► https://f52.co/3ftv206

PREP TIME: 4 hours 30 minutes
COOK TIME: 30 minutes
SERVES: One 9-inch pie

INGREDIENTS

Key Lime Meringue Pie
1 14-ounce (420-milliliter) can sweetened condensed milk
5 large egg yolks
1/2 cup plus 2 tablespoons (150 milliliters) freshly squeezed lime juice, from about 7 Persian limes, or about 15 Key limes
Zest of ½ Persian lime or 1 Key lime
1 par-baked crust of your choice—see Author Notes

Vanilla Sea Salt Meringue
1/2 cup (120 milliliters) egg whites (equivalent of 3 large egg whites), at room temperature
1/2 teaspoon cream of tartar
1 cup (200 grams) sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt

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