Sweet, tangy and fresh dessert with a beautiful presentation! This bright kiwi meringue pie has a crumbly cookie-like crust filled with tangy kiwi lime curd, fresh kiwi, and is finished with toasted Swiss meringue!

Is kiwi fruit healthy?

Since kiwi is the star of this dish here’s a snip bit of information about the fruit! Kiwi fruits are high in serotonin and according to a small study it may be beneficial to eat two kiwi fruits a night to improve sleep quality. They are also high in vitamins C and E, along with other nutrients and antioxidants which is why they’re considered a super food! Adding kiwis to your daily diet has multiple health advantages along with being a delicious guilt free snack!

kiwi sleep quality study

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!