Key Lime Meringue Cake Recipe

Name: Key Lime Meringue Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Cake:; 1/2 c all-purpose flour; 1/3 c whole-wheat pastry flour; 1/4 tspn salt; 4lg eggs, at room temperature; 2/3 c sugar; 1 tspn vanilla extract; 1 tspn freshly grated key zest; 3 tbsps almond oil/canola oil; For Lime filling:; 1 14-ounce can nonfat sweetened condensed milk; 1/3 c key lime juice,; 1 tspn grated key lime zest,; For Meringue:; 2 lg egg whites,room temp, or equivalent dried egg whites, reconstituted according to package directions; 1/4 c sugar; Ingredient Note:; Key limes are more fragrant, acidic & juicy than the common lime found in U.S. Look for the small, round limes with yellow-green skin in the specialty-produce section or Latin food markets.; Dried egg whites are pasteurized-a wise choice when making an uncooked meringue. They're also convenient when you have no use for leftover yolks. Find them in the baking/ natural-foods section of s…; Cake-Baking Tips; When using cake pans,must be greased & floured to create a thin layer of protection against the oven's heat. For greater convenience, use cooking spray that has flour in the mix, (Pam for Baking, B…; Whole-wheat pastry flour has less gluten-forming potential than regular whole-wheat flour, its a better choice for tender baked goods.; Room-temp butter for batter is a big culinary missteps. butter must be below 68u00b0F to trap air molecules & build structure.; Eggs must be at room temperature for the proteins to unwind enough to support the cake's crumb. Either set the eggs out on the counter for 15 min or submerge them in their shells in a bowl of lukew…; Although you cannot overbeat the eggs, sugar and butter, you can overbeat the flour. If you do, you'll develop the gluten & create a quick bread rather than a layer cake. Beat the flour just until …

Bake this irresistible Key Lime Meringue Cake at home. Made with flour, flour, salt and eggs. Easy step-by-step instructions included.

This Key Lime Meringue Cake relies on simple, everyday ingredients such as for cake:, c all-purpose flour, c whole-wheat pastry flour and tspn salt. It comes together quickly and makes 4 servings, at about 810 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Key Lime Meringue Cake delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

For Cake:
1/2 c all-purpose flour
1/3 c whole-wheat pastry flour
1/4 tspn salt
4lg eggs, at room temperature
2/3 c sugar
1 tspn vanilla extract
1 tspn freshly grated key zest
3 tbsps almond oil/canola oil
For Lime filling:
1 14-ounce can nonfat sweetened condensed milk
1/3 c key lime juice,
1 tspn grated key lime zest,
For Meringue:
2 lg egg whites,room temp, or equivalent dried egg whites, reconstituted according to package directions
1/4 c sugar
Ingredient Note:
Key limes are more fragrant, acidic & juicy than the common lime found in U.S. Look for the small, round limes with yellow-green skin in the specialty-produce section or Latin food markets.
Dried egg whites are pasteurized-a wise choice when making an uncooked meringue. They're also convenient when you have no use for leftover yolks. Find them in the baking/ natural-foods section of supermarkets.
Cake-Baking Tips
When using cake pans,must be greased & floured to create a thin layer of protection against the oven's heat. For greater convenience, use cooking spray that has flour in the mix, (Pam for Baking, Baker's Joy or Crisco No-Stick Flour Spray).
Whole-wheat pastry flour has less gluten-forming potential than regular whole-wheat flour, its a better choice for tender baked goods.
Room-temp butter for batter is a big culinary missteps. butter must be below 68u00b0F to trap air molecules & build structure.
Eggs must be at room temperature for the proteins to unwind enough to support the cake's crumb. Either set the eggs out on the counter for 15 min or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes.
Although you cannot overbeat the eggs, sugar and butter, you can overbeat the flour. If you do, you'll develop the gluten & create a quick bread rather than a layer cake. Beat the flour just until there are no white grains of undissolved flour visible but not until the batter is smooth.

1
To prepare cake: Preheat oven to 350u00b0F. Coat two 9-inch round cake pans with cooking spray with flour; alternatively, coat the pans with cooking spray, line them with parchment paper & spray the paper.
2
Whisk all-purpose flour, whole-wheat flour & salt in a medium bowl.
3
Beat 4 eggs and 2/3 c sugar in a large bowl with an electric mixer on medium-high speed until pale yellow & doubled in volume, 5 to 10 minutes. Beat in vanilla and 1 tspn lime zest.
4
With a rubber spatula, gently fold almond (or canola) oil into the egg mixture, using long, even strokes, until just incorporated. Add the flour mixture; gently stir until just incorporated. Divide the batter between the pans; spread to the edges and gently rap the pans against the counter once or twice to settle the batter.
5
Bake, rotating the pans halfway through, until lightly browned and a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool on a wire rack for 10 minutes, then invert the layers onto the rack, remove the pans and parchment paper, if using, and let cool completely, about 45 minutes.
6
To prepare lime filling: Whisk condensed milk, lime juice & 1 tspn lime zest in a medium bowl until combined. Refrigerate until thickened, at least 30 minutes or overnight.
7
To prepare meringue: Beat egg whites in a medium bowl with an electric mixer at high speed until soft peaks form. Beat in 1/4 c sugar in a slow, steady stream. Continue beating until stiff peaks form.
8
Position oven rack about 6 inches from the heat source; preheat broiler. Transfer one layer, bottom-side down, to a large baking sheet. Spread the meringue on top of the cake, creating decorative peaks & valleys in the meringue with a rubber spatula. Broil until lightly browned, watching carefully to prevent burning, 30 seconds to 1 minute.
9
To assemble cake: Place the plain layer, top-side down, on a serving plate; spread the lime filling on top. Cover with the meringue-topped layer.

810

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: For Cake:, 1/2 c all-purpose flour, 1/3 c whole-wheat pastry flour, 1/4 tspn salt, and more.

Yes, Key Lime Meringue Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
810 kcal
Category
Baking & Desserts

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Related Recipes

Pineapple Pies
Can'T Eat Just One Piece Rum Cake
Versatile Oatmeal Muffins
Bran Muffins