Delicious Key Lime Pie

Forget the dense, condensed-milk version. This is key lime pie at its airiest, a true chiffon that eats like a tart, citrusy cloud. The filling starts as a curd of egg yolks, sugar, and bright key lime juice, set with a little gelatin so it can hold all the air folded into it later.

The lightness comes from two folds. Beaten egg whites whipped to a glossy meringue go in first, then softly whipped cream, both folded gently into the chilled lime base so they keep their volume. The result is a pie filling that is fluffy and mousse-like rather than heavy.

Timing matters here: chill the lime mixture until it just mounds from a spoon before folding, so the meringue and cream stay suspended instead of sinking. Spooned into a graham crust and chilled firm, it slices into pale green, tangy wedges.

Pro Tips

• Cook the curd over low heat, stirring constantly, and pull it just as it reaches a boil so the yolks thicken without scrambling.
• Chill the lime base until it mounds slightly from a spoon before folding in the whites and cream; too loose and they sink, too firm and they won’t fold in.
• Fold gently to keep the air that gives the chiffon its light texture.
• Use real key lime juice for the most floral, tart flavor, and consider pasteurized egg whites since they are not cooked.

Variations

• Top with extra whipped cream and lime slices, or a swoosh of toasted meringue.
• Use a toasted coconut or vanilla wafer crust.
• Swap key lime for regular lime or lemon for a different citrus chiffon.