Paleo Lime Meringue Pie is a healthful version of the Key Lime Pie that we’re used to seeing. Although Key limes are grown in other places, they are named after the Florida Keys, where they once flourished.
Charlie and I do hope to drive our RV to the Florida Keys someday. We’ve been to Florida many times but never driven south of Miami. Our son and his lovely wife live in northern Florida, so we’re most familiar with that area. It’s a long drive all the way down and through to Key West – 12 1/2 hours one way, according to Google Maps. I’m sure it’s beautiful, though! That could be a two-day trip each way with our truck and trailer. But really, to take time to explore any interesting sites along the way, it would be better to take three days for the trip. So, three days down and three days back – that’s a week we must plan to add onto a Florida visit sometime soon!
Lime Meringue Pie
I’m calling this Lime Meringue Pie, because I didn’t actually use Key limes to make it. I used Persian limes, the ones that are more commonly found in our stores. You can use whichever kind you prefer. Just be sure to measure the juice, so you’re using the right amount either way. Key limes are small, so you’ll need more of them.
I’ve tried this recipe with both freshly squeezed lime juice and bottled lime juice. Fortunately, I tried the fresh juice first and was happy with the filling from the start. When I wanted to tweak the pie crust in a second testing and the store was out of limes, I bought a bottle of lime juice. Then, I used it again for the third test, because I had it in the fridge and I knew that I was satisfied with the filling. If I had tried this recipe with the bottled juice first, I don’t think you’d be seeing it today. There’s that much difference! The pie takes only a couple of decent-size limes, but you need to use fresh ones!