This kiwi-lime pie is bright, sharp, and ridiculously pretty. The curd is made with real kiwi puree and lime zest, cooked slowly until thick and silky, then chilled overnight so it slices clean. It sits in a buttery shortbread style crust, topped with fresh kiwi and a toasted Swiss meringue border that adds sweetness without overpowering the fruit.

Is kiwi fruit healthy?

Kiwi is genuinely one of those “small fruit, big benefits” foods. It’s especially high in vitamin C (often more than an orange per serving), fiber to support digestion, and potassium for heart and muscle function. Kiwi also contains antioxidants like vitamin E and polyphenols, and it has a natural enzyme called actinidin that can help some people break down protein more easily (which is why kiwi is sometimes used in marinades). It’s sweet, tart, hydrating, and nutrient dense; the main downside is that it can irritate sensitive mouths or trigger allergies in some people, especially if they already react to latex or certain fruits.

How to make kiwi meringue pie?

Back to the recipe! Start kiwi lime curd by puréing 4-5 kiwis with lime juice in a food processor. Strain through a fine sieve and set aside. Bring 1” of water to boil in a small pot and lower the heat to medium low. Whisk egg yolks and 1/2 cup sugar in a heat proof bowl until light in color, then whisk in the kiwi lime juice and lime zest. Lower the heat to low and set the bowl over it. Whisk constantly until it thickens, about 15 minutes. Remove from heat and whisk in cubed butter one cube at a time. Transfer into a airtight container and refrigerate for 4 hours. Meanwhile prepare the crust. Preheat oven to 425f and butter a pie dish. In a small bowl whisk together flour, baking powder, and a pinch of salt. In a medium bowl whisk together 1/2 cup softened butter with 3 tbsp sugar until light and fluffy. Whisk in an egg. Then gradually fold in the dry ingredients until fully incorporated. Press the dough in the pie dish covering the sides as well. Using a fork poke the crust all over the bottom, then bake for about 11-14 minutes until golden brown. Set on a wire rack to cool completely. Once the curd is ready transfer it on the pie dish and smooth the top with a spoon. Spray cling wrap with oil and cover the pie with the oil side down. This will prevent it from sticking to the curd. Refrigerate over night. When ready to serve start the Swiss meringue. Bring 1” of water to boil in a small pot and lower the heat to low. In a heat proof bowl whisk together 5 egg whites with 1 1/2 cups of sugar and set it over the boiling water. Whisk constantly until the temperature reaches 165f, then remove from heat and whisk on high speed until the meringue cools down to room temperature. Remove the cling wrap from the pie. Cut the remaining kiwis into bite size pieces and pat them down with paper towels. Cover the curd with single layer of the kiwis. Then pipe a border on the pie with the Swiss meringue, and using a kitchen torch toast the meringue evenly. Pile the remaining kiwis in the middle. Serve immediately!