This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Lime meringue tart
For this delicious tart, you will see how the crisp, sweet pastry is the perfect foil for the distinct taste and slight sharpness of the lime filling and, of course, the smoothness of the Italian meringue topping.
51 K 3.7/5 (3 reviews)
1 hour 55 min.
Easy
3.40 €
1 tart
8 IngredientsLast modified on: July 1st 2018
For 1 tart, you will need:
- 1
4 g gelatin - 2
125 g egg ( How to... ) - 3
125 g lime juice - 4
125 g butter - 5
125 g caster sugar - 6
3 drops food colouring (optional) - 7
250 g sweet pastry - 8
200 g italian meringue - Total weight: 955 grams
Times for this recipe
Preparation: 30 min.
Resting: 1 hour
Cooking: 25 min.
All in all: 1 hour 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 2 min.
Stage 2 - ⌛ 3 min.
Stage 3 - ⌛ 4 min.
Stage 4 - ⌛ 7 min.
Put the pan on medium heat and bring the mixture to the boil while whisking frequently.
Stage 5 - ⌛ 3 min.
Add the eggs and bring back to the boil.
Take off the heat.
Take off the heat.
Stage 6 - ⌛ 2 min.
Finish by mixing in the gelatine (after draining well).
Stage 7 - ⌛ 3 min.
It is not essential, but give the mixture a quick blast with a blender if possible to emulsify it slightly.
Stage 8 - ⌛ 3 min.
If you wish to improve the appearence, add a few drops of green colouring to the filling.
Cover and leave the filling to cool.
Cover and leave the filling to cool.
Stage 9 - ⌛ 5 min.
The sweet pastry case
Preheat the oven to 360°F (180°C).
Roll out 250 g sweet pastry and line your tart tin or mould (a 7 inch/18 cm square tin here).
Prick all over the bottom with a fork or pique-vite (pastry pricker).
Stage 10 - ⌛ 15 min.
Bake for 15 minutes.
Leave to cool on a wire rack.
:Note: To help keep the pastry crisp, you can use this technique.
Leave to cool on a wire rack.
:Note: To help keep the pastry crisp, you can use this technique.
Stage 11 - ⌛ 1 hour
When both the filling and pastry case are cold, pour the filling into the case, level the surface by tapping the sides, then put to set in the fridge for at least 1 hour.
Stage 12 - ⌛ 5 min.
The Italian meringue topping
When the filling is set, pipe 200 g italian meringue over the top using a forcing bag.Stage 13 - ⌛ 2 min.
Colour the top of the meringue, either by putting the tart under a hot grill for a few seconds, or by using a torch.
Decorate with a few shreds of lime zest.
Decorate with a few shreds of lime zest.
Remarks
You can use the same recipe to make a lemon meringue tart, but you will not need colouring.
If you don't have time to make Italian meringue, normal meringue will do just fine.
If you don't have time to make Italian meringue, normal meringue will do just fine.
Keeping: Several hours in the fridge. After this, it will still be good, but less crisp.
Source: Home made.
Nutritional information
How much will it cost?
- For 1 tart : 3.40 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Sweet pastry
You can get more informations, or check-out other recipes which use it, for example: Alsatian apple tart, Tarte Normande, ... See them all 2
Italian Meringue
You can get more informations, or check-out other recipes which use it, for example: Lemon Meringue Pie Verrines, Frozen nougat, Rhubarb mousse, Lemon Tart / Meringue Pie, Pear and lime meringue pie, ... See them all 5
Butter
Like these other recipes: Shiitake eggs, Household cake (Gâteau de ménage), Polenta with spinach and soft-poached egg, Sautéed Green Vegetables in pan, Seafood feuillantines, ... See them all 485
Caster sugar
Like these other recipes: Puits d'amour, Elsa's Comtoise galette, Nonettes, Caramelized apple "moelleux" cake, Strawberry and rhubarb crumble, ... See them all 368
Other recipes you may also like
Puff or flaky pastry (pâte feuilletée)
Puff pastry is an incredible assembly of thin layers of butter enclosed in thin layers of dough. After cooking this give a succession of thin crisp pastry leaves that produce exceptional desserts or pies. It's a jewel of French patisserie. Making your own puff pastry is not very difficult, it's just a little work with a good recipe (like this one!). This recipe is for quick puff pastry ("feuilletage rapide") perfect for beginners. January 19th 2011475 K 63.3 2 hours 45 min.
How to prepare cockles
Cockles are small Atlantic shellfish which can be used in many delicious dishes. However, they need to be prepared with care before cooking. Here is a simple way to do this. March 13th 2013566 K 13.7 1 hour 55 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée. August 28th 2025354 K5 1 hour 15 min.
Chocolate madeleines
Simple and delicious, goes very well with tea or coffee. March 10th 2019319 K3.8 1 hour 15 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017436 K3.5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-11)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.