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Watch the following video for a step by step guide on how to produce a delicious yet light Key Lime Pie

Kirstie Allsopp cooks Light Key Lime Pie

Kirstie loves all things homemade, especially when it comes to treating her family and friends to scrumptious desserts and puddings. This year she has created a series of quick and easy dessert recipes, made with Carnation - perfect for putting a smile on your loved ones faces.

With all the food excesses of Christmas, everyone wants to cut back come the New Year. But just because it’s January and you’re watching the calories you don’t need to miss out.

Kirstie has created a lighter version of the classic Key Lime Pie, so tasty; you won’t be able to tell it’s lower in fat. Plus it’s so easy to make that even the busiest of mums can whip it up in no time.

With zesty lime and luscious condensed milk this is a lovely light and refreshing dessert which doesn’t skimp on creaminess.

In the following video, she shows you just how simple to make this Key Lime Pie really is. So what are you waiting for? Grab your apron and mixing bowl and make this homemade dessert guaranteed to make your loved ones smile.


"This recipe is a light version of our classic at 30% less fat! Slice through a gorgeous meringue top into a limey custard and a biscuit base. Sharp, sweet and delicious!"


55g (2oz) reduced fat spread
140g (5oz) light digestive biscuits, crushed
3 eggs, separated
405g can Carnation Condensed Milk Light
Zest and juice of 3 limes
85g (3oz) caster sugar


  • Melt the margarine and add to the crushed biscuits.
  • Tip into an 18cm (7 inch) flan or cake tin to form an even base.
  • Chill for 15 minutes.
  • Preheat the oven to 180°C / 160°C fan ovens / Gas Mark 4.
  • Beat the egg yolks together with the condensed milk for 1 minute then stir in the lime zest and juice.
  • Pour the mixture over the biscuit base and bake for 15 - 20 minutes until set.
  • Leave to cool then remove from the tin and transfer the pie onto a baking sheet.
  • With a clean whisk, beat the egg whites to stiff peaks form then fold in the caster sugar.
  • Pile the meringue onto the pie and spread out, making peaks as you go.
  • Bake for a further 5 - 6 minutes until browned.
  • Leave to cool or chill before serving.


  • Try substituting the 3 limes for 2 lemons for a zesty lemon meringue pie or you could add a mixture of both!
  • If you want to make this dessert in advance for best results stop at point 4, cool and refrigerate until needed. When nearly ready to serve, whisk up the meringue and bake.

Serves 6


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