New This Month

Key Lime-Pie Sundaes

These little citrus fruits, in season during the summer, pack a punch -- they have a more intense flavor than the more common Persian limes (which can also be used here). Shortbread stands in for the "crust," and a bruleed meringue topping completes the pie-like sundae.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Marcus Nilsson

Source: Martha Stewart Living, July/August 2015


  • 1 quart vanilla ice cream
  • 1 cup Lime Curd, plus more for serving
  • 3 large egg whites
  • 3/4 cup sugar
  • 1/2 teaspoon pure vanilla extract
  • Shortbread Triangles (store-bought or homemade)


  1. Beat ice cream in a bowl just until softened. Fold in curd, leaving streaks. Transfer to a loaf pan; cover with plastic wrap. Freeze at least 2 hours and up to 2 weeks.

  2. Combine egg whites and sugar in a heatproof bowl set over a pot of simmering water; whisk until sugar is dissolved and mixture is warm to the touch. Transfer to a mixer and whisk until stiff, glossy peaks form, about 7 minutes. Whisk in vanilla. Transfer to a pastry bag fitted with a large star tip.

  3. Scoop two balls of ice cream into each serving bowl. Top each with curd. Pipe meringue on one side; use a small kitchen torch to brown meringue. Serve, with shortbread.

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