Key Lime-Pie Sundaes

Photo: Marcus Nilsson
Prep Time:
20 mins
Total Time:
2 hrs 20 mins

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.


  • 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)


  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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