Food & Cooking Recipes Dessert & Treats Recipes Key Lime-Pie Sundaes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 25, 2021 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 20 mins Total Time: 2 hrs 20 mins Servings: 8 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 bruléed meringue topping completes the pie-like sundae. Ingredients 1 quart vanilla ice cream 1 cup Lime Curd, plus more for serving 3 large egg whites ¾ cup sugar ½ teaspoon pure vanilla extract Shortbread Triangles(store-bought or homemade) Directions 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. 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. 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. Rate it Print