This post was born out of the need to use up a lot of eggs before I go away so you may curse my frivolous use of whole eggs in the lime curd and the subsequent redundant yolks from the meringue. You could of course use another curd recipe that used yolks only but these generally require the use of cornflour and I much prefer a cornflour free curd.

This recipe also leaves a lot of surplus lime curd which can be decanted to a jar and stored in the fridge for other uses or another batch of pies.

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