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.

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Last modified on: July 1^st 2018

Preparation	Resting	Cooking	Start to finish
29 min.	1 hour	25 min.	1 hour 54 min.

Preparation

Resting

Cooking

Start to finish

29 min.

1 hour

25 min.

1 hour 54 min.

Step by step recipe

Stage 1 - 2 min.

The lime filling

Put 4 g gelatin to soak in cold water.

Stage 2 - 3 min.

Weigh 125 g egg, then whisk briefly until liquid.

Note: once liquid, it is easier to adjust the weight more precisely if necessary. Use up any egg left over for glazing in another recipe.

Set aside.

Stage 3 - 4 min.

Pour 125 g lime juice into a pan, add 125 g butter and 125 g caster sugar.

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.

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.

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.

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.

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	Sweet pastry: You can get more informations, or check-out other recipes which use it, for example: Tarte Normande, Alsatian apple tart, ... All
	Italian Meringue: You can get more informations, or check-out other recipes which use it, for example: Pear and lime meringue pie, Lemon Tart / Meringue Pie, Lemon Meringue Pie Verrines, Frozen Nougat, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Chocolate sauce, Tea and white chocolate biscuits, Yeast-based flaky dough (for croissants), Little Christmas biscuits, Arizona cupcakes, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Gâteau Basque , Apple charlotte with toasted brioche, Biscuit de Savoie sponge cake, Blackcurrant, vanilla and lime verrine , Agen prune cake, ... All

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Lime meringue tart

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