Mini Lime Meringue Pies

We love the taste of key lime pie, but don’t care for all the processed ingredients that you often find in more traditional recipes. In our version, we make a macadamia nut-based crust that is sweetened with dates and a touch of honey. A homemade lime curd stands in for the more traditional sweetened condensed milk filling, and we top it all off with a billowy cloud of toasted meringue. Each pie is about two perfect bites–just the right amount! Try making it with our amazing Bearss or Mexican limes, depending on what is available at the markets.


  • 1/3 cup raw honey
  • 4 medium egg yolks
  • 2 teaspoons lime zest (4 limes)
  • ¼ cup lime juice (about 4 limes)
  • 4 tablespoons unsalted butter, cut into 1-inch cubes
  • 1 cup macadamia nuts
  • ¼ cup almonds
  • 10 Medjool dates, pitted and roughly chopped
  • ½ cup almond flour
  • 1 tablespoon raw honey
  • 1 medium egg white
  • 2 teaspoons raw honey
  • 1 lime, cut into 13 half-moons


  1. FILLING — Fill a medium saucepan with 2-inches of water. Bring the water to a simmer over a medium-high heat. In a medium metal bowl, combine the honey, egg yolks, and lime zest. Set the bowl over the simmering pot of water. Whisk for 1 minute. Add the lime juice and continue whisking until the curd begins to thicken, 5 to 6 minutes. Remove the bowl from the pot and whisk in the butter, one cube at a time, until it is all incorporated. Transfer the curd to a small glass bowl. Cover with a small square of parchment paper or beeswax cloth, pressing it to the surface to prevent a skin from forming. Refrigerate until completely cool, at least 1 hour.
  2. CRUST — Preheat the oven to 350°F and position a rack in the middle.
  3. In the bowl of a food processor, combine the macadamia nuts, almonds, dates, almond flour, and honey. Process the mixture until a soft dough forms, 1 to 2 minutes.
  4. Using a ½-ounce ice cream scoop or tablespoon measure, scoop out the dough into 13 balls and evenly space them out on a medium baking sheet. Use your thumb to make an indentation in the center of each ball and, using your fingers, build up the side walls of the crust to form a shallow pie shell that is about 2-inches wide.
  5. Bake the crusts until golden brown, 4 to 5 minutes. Remove the baking sheet from the oven. The dough will still be slightly soft and some of the walls of the pies might have slumped down during the baking process; this is ok. Use your fingers to reinforce the walls if necessary and let the crusts cool for at least 20 minutes.
  6. MERINGUE — In a small metal bowl, whisk the egg white until it will hold a stiff peak, 10 to 15 minutes. Add the honey and whisk to incorporate.
  7. Assemble the pies: Use a small, thin spatula to gently loosen the crusts from the baking sheet. Put a heaping tablespoon of the lime curd into each crust, and carefully smooth the curd with the back of a spoon to fill the crusts. Top each pie with scant 2 teaspoons of meringue. Place the baking sheet back in the oven and bake for 2 minutes. Rotate the baking sheet and bake for 2 minutes more. The meringue should be lightly toasted. Remove the baking sheet from the oven. Gently transfer the pies to plates, and place the plates in the refrigerator to cool for at least 30 minutes.
  8. When ready to serve, garnish each pie with a lime slice. The pies will keep, covered, in the refrigerator for up to 2 days.