Key Lime Pie Cupcakes with Coconut Meringue
Key lime pie is named after the small Key limes that are traditionally used in the recipe. These limes are smaller and more tart than regular limes, giving the pie its distinctive flavor.
This is vegetarian recipe. Dish can be prepared in 75 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Key Lime Pie Cupcakes with Coconut Meringue
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt for the crust. Press the mixture into the bottom of a lined cupcake tin. Bake for 8 minutes.
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In a separate bowl, whisk together the key lime juice, sweetened condensed milk, and egg yolks until well combined. Pour the filling over the crust in the cupcake tin.
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Bake for 12-14 minutes, or until set. Allow to cool for 10 minutes, then transfer to a wire rack to cool completely.
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For the meringue, beat the egg whites and cream of tartar in a mixing bowl until frothy. Gradually add the sugar and continue beating until stiff peaks form. Fold in the shredded coconut and vanilla extract.
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Pipe or spread the meringue on top of each cooled cupcake. Use a kitchen torch to lightly brown the meringue, if desired.
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Place the cupcakes in the refrigerator for at least 30 minutes to allow the meringue to set. Serve chilled.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 33g11%
- Sugars 24g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
