Many of my followers on Instagram have asked me if I can bake key lime pie. I love lime, but I like to come up with new twists on classic recipes, so today I came up with this lingonberry and lime pie. Lingonberry is commonly used in Sweden for both cooking and baking, and goes well with the lime flavour. To give it an extra winter and Christmas feeling, I mixed the digestives with gingerbread cookies. Can you think about how good lime and lingonberry will go with gingerbread spices? It can’t go wrong, so give it a try, and serve this pie instead of key lime pie next time!
Serve with either whipped cream or italian meringue. The meringue recipe will you get enough meringue to cover all of the pie with a thick layer of it.
Like more recipes with gingerbread crust? Try my baked lemon and white chocolate cheesecake.
Recipe for my yummy lingonberry and lime pie
- 100 g digestive biscuits
- 100 g gingerbread cookies
- 100 g salted butter, melted
- 1 can (397 g) condensed milk
- 3 limes, zest and juice
- 1 dl lingonberry (I used frozen)
- 1 tbsp vanilla sugar
- 3 egg yolks (save whites for meringue)
- 1 dl sour cream
- 2 dl whipped cream (add 1 tbsp icing sugar if you want it sweeter)
- 3 egg whites
- 0.5 tsp lemon juice
- 2 dl sugar
- 1.5 dl water
- 0.75 tsp vanilla sugar
Preheat the oven to 180 degrees C.
Mix the lingonberries in a blender. Add the mashed berries to the condensed milk and mix in the lemon zest, lemon juice and vanilla sugar. Carefully mix in the egg yolks and the sour cream with a spatula. Let rest while you prepare the crust
Grease a pie pan (I use 24 cm) and line bottom with parchment paper if you prefer that. Melt the butter and mix the biscuits and cookies in a blender. Add the butter and stir until evenly mixed. Press the cookie crumbs out on the pan and up on the edges. Bake for 10 minutes in the oven.
Use a sieve to remove zest and lingonberry peel from the filling. Pour the filling into the crust and bake for 15 minutes. Let cool completely in room temperature before you let the pie chill in the fridge for a few hours.
Serve with whipped cream or make and Italian meringue following this recipe. Garnish with lingonberries.
Italian meringue (optional):
Add sugar and water in a saucepan and heat on medium heat until sugar is dissolved. Keep stirring with a spoon. Once the sugar is dissolved, let boil until it reaches 121 degrees C. While you wait for it to reach the temperature, whisk your egg whites with the lemon until fluffy, around 1-2 minutes. Wait for the sugar mixture to reach the desired temperature. Stir with the spoon once in a while.
When you reach the temperature, start adding it in a slow drizzle to the egg whites while beating the egg whites with an electrix mixer. Continue mixing until the meringue forms stiff peaks. Let rest for a few minutes until it reaches room temperature.
Pipe the meringue (or spoon) out on the chilled pie. Use a kitchen blow torch to give it a nice color.
Don’t like lingonberry or can’t find it? Change for lime juice from 2 lemon instead, and you will get a lime pie but with gingerbread flavour!