Lemon and Lime Meringue Pie Recipe

Name: Lemon and Lime Meringue Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; ⅓ cup granulated sugar; ¼ cup cold margarine or ¼ cup butter; 3 tablespoons low-fat yogurt; 1 -2 tablespoon cold water (15 or 25 mL); ¼ cup freshly squeezed lime juice; 0.25 (50 ml) fresh lemon juice; 1 ½ teaspoons grated lime zest (about 2 limes); 1 ½ teaspoons grated lemon zest (about 1 lemon); 1 egg; 1 egg white; 1 ⅓ cups granulated sugar; 1 ¼ cups water; ⅓ cup cornstarch; 2 teaspoons margarine or 2 teaspoons butter; 4 egg whites; ¾ teaspoon cream of tartar; ½ cup granulated sugar

Servings: persons

1 cup all-purpose flour
⅓ cup granulated sugar
¼ cup cold margarine or ¼ cup butter
3 tablespoons low-fat yogurt
1 -2 tablespoon cold water (15 or 25 mL)
¼ cup freshly squeezed lime juice
0.25 (50 ml) fresh lemon juice
1 ½ teaspoons grated lime zest (about 2 limes)
1 ½ teaspoons grated lemon zest (about 1 lemon)
1 egg
1 egg white
1 ⅓ cups granulated sugar
1 ¼ cups water
⅓ cup cornstarch
2 teaspoons margarine or 2 teaspoons butter
4 egg whites
¾ teaspoon cream of tartar
½ cup granulated sugar

1
In a bowl or food processor, combine flour and sugar; cut in margarine just until crumbly.
2
With fork, gradually stir in yogurt and just enough of the cold water so dough comes together.
3
Pat onto bottom and sides of pan.
4
Bake approximately 18 minutes or until light brown.
5
Raise heat to 425 F (220 C).
6
Combine lime and lemon juices, lime and lemon zest, egg and egg white in a small bowl; set aside.
7
In a saucepan, combine sugar, water and cornstarch.
8
Bring to boil, reduce heat to low and simmer for approximately 1 minute, stirring constantly until mixture is smooth and thick.
9
Pour a bit of the cornstarch mixture into the lemon-lime mixture and whisk together.
10
Pour all back into saucepan and simmer, stirring constantly, for 5 minutes, or until thickened and smooth.
11
Remove from heat.
12
Stir in margarine.
13
Pour in crust.
14
In a bowl, beat egg whites with cream of tartar until foamy; continue to beat, gradually adding sugar.
15
Beat until stiff peaks form.
16
Spread over filling.
17
Bake approximately 5 minutes or until golden brown.
18
Let cool.

921

kcal

Calories

Fat

146

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 cup all-purpose flour, ⅓ cup granulated sugar, ¼ cup cold margarine or ¼ cup butter, 3 tablespoons low-fat yogurt, and more.

Yes, Lemon and Lime Meringue Pie 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.

That's it — enjoy your meal!

Lemon and Lime Meringue Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions