DessertsEasy

Lime Pie

Name: Lime Pie
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 100 g Sugar; 3 Egg whites; 0.25 tsp Cream of tartar; 200 g Galletas Maria biscuits; 180 ml Lime juice; 1 lata (397 g) Condensed milk; 1 lata (360 ml) Evaporated milk; 100 g Melted butter

40 min (25 prep + 15 cook) Easy 8 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Lime pie with a biscuit base, creamy citrus filling and golden meringue.

About this recipe

Pay de limon is Mexico's take on a lime pie: a crunchy biscuit base made from galletas Maria, filled with a tangy, creamy mixture of lime juice and condensed milk, and crowned with a beautifully torched Swiss meringue. Refreshingly tart, sweet and light, it is the perfect way to round off a meal.

History & Origin

Mexican lime pie is an adaptation of the American key lime pie that was Mexicanised by using Maria biscuits as the base instead of graham crackers, and aromatic green Mexican limes instead of Florida key limes. Maria biscuits, ubiquitous in Mexican households, give the base a distinctively local flavour and texture. It became popular in the 1960s and 1970s as a practical and refreshing dessert that requires no oven for the filling, as the acid from the lime naturally sets the condensed and evaporated milks. It is served chilled, crowned with golden meringue or whipped soured cream, and is one of the most requested desserts in restaurants and fondas across the country.

Estimated cost

£11.95

Total cost

£1.50

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

311

Calories

Protein

61g

Carbohydrates

11g

Fat

Fibre

206mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Crush the galletas Maria in a bag with a rolling pin or in a food processor until you have fine crumbs with no large pieces.
2
Mix the crushed biscuits with the melted butter until well combined and it has the consistency of wet sand. Press firmly into the base and up the sides of a 23 cm pie dish, compacting well with the back of a glass.
💡 Press down firmly so the base does not crumble when you cut the pie.
3
Bake the base at 180°C for 8-10 minutes until lightly golden. Remove and leave to cool completely.
4
Make the filling: in a bowl, mix the condensed milk with the evaporated milk. Gradually add the lime juice, stirring constantly. The mixture will thicken naturally as the acid in the lime reacts with the milk.
💡 If you can find Mexican key limes, use those — they give a more authentic, aromatic flavour.
5
Pour the filling over the cooled biscuit base. Refrigerate for at least 30 minutes while you prepare the meringue.
6
For the Swiss meringue: place the egg whites, sugar and cream of tartar in a heatproof bowl set over a pan of simmering water (bain-marie). Whisk constantly with a balloon whisk or hand mixer for 3-4 minutes until the sugar dissolves and the mixture reaches 65°C.
7
Remove from the bain-marie and whisk with an electric mixer on high speed for 5-7 minutes until you have a firm, glossy meringue that is completely cool.
8
Pile the meringue over the pie, creating decorative peaks with a spatula. Brown the meringue with a kitchen blowtorch or under a hot grill, watching constantly, for 1-2 minutes. Refrigerate for at least 2 hours before serving.