Australia Day Recipes | Sweet Summer Lovin' Key Lime Pie

'Summer lovin' had me a blast, Summer lovin' happened so fast...' 

That's precisely how you'll feel once you scoff down this Sweet Summer Lovin' Key Lime Pie in record time!!! 

Key Lime Pie is the perfect summer party dessert. Sweet, tangy, and bright this pie screams SUMMER.  Australia day is on the horizon and like many people around this beautiful country you'll be celebrating with a backyard BBQ with friends and family. Surprise your loved ones with this beautiful pie by Brisbane foodie Salad vs Food. It's sure to make your Australia Day 2015 unforgettable! 


  1. 50g Nice (Arnott’s) Biscuits (you can use any plain biscuits) 
  2. 125g Unsalted butter melted

  1. 4 egg yolks (save all egg whites!)
  2. 395g can condensed milk (small tin) 
  3. 3 tablespoons grated lime rind
  4. 1/2 cup lime juice
  5. 2 egg whites
  1. 2 egg whites
  2. 110g Caster sugar
  3.  Green food colouring
  4. 1 slice of lime

1. Preheat the oven to 160°C (fan-forced) and grease a 24cm round fluted, loose-based tart tin. Place the prepared tin onto a baking tray. Then, process the biscuits until they resemble fine breadcrumbs. Add the melted butter and process this until it combines. Tip this mixture into your tin and press it evenly over the base and sides using a glass or the back of a spoon as this will make it easier and help you achieve an even base. Place into the oven and bake for approximately 8- 10 minutes or until it is golden.

2. Reduce the oven temperature to 140°C (fan-forced) and let the biscuit base of the pie cool. For the pie filling, beat the egg yolks with an electric mixer until they become pale and thick. Slowly beat the condensed milk, rind and juice into the bowl. In a separate clean and dry bowl, beat egg whites until soft peaks are formed.

3. Fold the egg whites gently and slowly into the yolk mixture. Once combined and you can no longer see small bits of the egg whites, pour the mixture in the biscuit crust. Carefully transfer the pie to the oven and then bake for 15 minutes or until the filling has just set (slight wobble in the centre).Cool the pie before refrigerating for 2 hours.

4. While the pie is in the fridge, reduce the oven temperature again to 100°C. Line a baking tray with baking paper. To make the mini meringues, place the two spare egg whites into a clean and dry bowl and beat with an electric mixer until soft peaks form. Gradually add the sugar and once the sugar has dissolved, beat until the mixture is very thick and glossy. Add a few drops of green food colouring to the meringue mixture and mix slightly to spread the colour in a swirl pattern. Do not over mix it as then the meringues will become fully green. Fit a large star nozzle to a large pipping bag. Spoon the mix into the pipping bag and pipe the meringues in varying sizes onto the tray. The bake in the oven for an hour or until the outsides are hard and fairly crisp (the smaller they are the quicker they will cook*). Turn the oven off and leave them in the oven until they are dry and crisp.
*TIP: Sometimes depending on the weather, you may need to cook the meringues for a longer or shorter period of time aswell. I personally think making meringue is a bit of a guessing game and you should just check them every now and again and keep baking them until you are happy with them.

5. Once the meringues are finished and cooled, take the pie out of the fridge and place the meringues around the pie. To make the citrus garnish (cartwheel twist), start by cutting a thin ring from a lime. Make a cut from the peel through the middle of the slice, just past thecentre.Then pick up the slice and twist each side in the opposite direction. Then gently stand it up in the middle of the pie and push it down slightly into the filling so it stabilises. ENJOY!

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What do you have planned for Australia day? Tell us in the comments below