Cardamom Lime Pie with Swiss Meringue

Bright Citrus with a Warm Spice Twist

This pie is what happens when a classic lime custard meets warm spice. Fresh lime juice and zest bring sharp brightness, while cardamom and optional black lime add subtle depth and complexity. The filling is rich yet refreshing thanks to sweetened condensed milk and egg yolks, and the whole thing is finished with a cloud of Swiss meringue toasted lightly on top.

The result is a pie that feels both nostalgic and a little unexpected — perfect for spring dinners, celebrations, or whenever you’re craving something citrusy but elegant.

You’ll begin with an extra blind-baked 9-inch pie crust. Egg washing the crimped edges before baking helps keep them golden and crisp.

Ingredients (makes one 9-inch pie)

Lime Filling
Zest of 2 limes
5 egg yolks
1 (14-ounce / 397 g) can sweetened condensed milk
¾ cup (180 ml) fresh lime juice
¼ teaspoon kosher salt
1 teaspoon ground cardamom
1 teaspoon ground black lime (optional)

1 (9-inch) pie crust, extra blind baked
1 large egg, beaten (for brushing the crimped edges)

Swiss Meringue
4 egg whites, room temperature
½ cup (100 g) granulated sugar
¼ teaspoon cream of tartar (optional — helps stabilize freshly cracked whites)
¼ teaspoon kosher salt

Method

Preheat oven to 350°F (175°C).

If your crust is not already blind baked, brush the crimped edges with beaten egg and bake the crust until fully golden and set. Allow it to cool slightly.

In a mixing bowl, whisk together the lime zest, egg yolks, sweetened condensed milk, lime juice, salt, cardamom, and black lime (if using) until smooth and fully incorporated.

Pour the filling into the blind-baked crust.

Bake for 15–18 minutes, just until the filling is set around the edges but still has a gentle jiggle in the center.

Remove from the oven and allow the pie to cool completely, then refrigerate for at least 4 hours or overnight to fully set.

Make the Swiss Meringue

In a heatproof bowl set over a pot of simmering water, whisk together the egg whites, sugar, cream of tartar (if using), and salt.

Whisk continuously until the sugar has dissolved and the mixture reaches about 160°F (71°C) or feels smooth when rubbed between your fingers.

Transfer the mixture to a stand mixer and whip on medium-high speed until glossy stiff peaks form and the bowl feels cool.

Assemble

Spread or pipe the Swiss meringue over the chilled pie.

Use a kitchen torch to lightly toast the meringue until golden, or place briefly under a broiler while watching carefully.

Slice and serve chilled.

Storage

Store the pie covered in the refrigerator for up to 3 days. The meringue is best the day it’s made but will hold well overnight.