1,324 easy and fully explained recipes, with 27,126 photos and 78 videos

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.

22K 2 3

Last modified on: July 1^st 2018

Keywords for this recipe:

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: 954 grams

Change these quantities to make: 1 tart 2 tarts 3 tarts

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

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.

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.

Keeping

Several hours in the fridge. After this, it will still be good, but less crisp.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,920 Kcal or 8,039 Kj	24 gr	257 gr	123 gr
96 %	9 %	24 %	19 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
201 Kcal or 842 Kj	2 gr	27 gr	13 gr
10 %	1 %	3 %	2 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
1,920 Kcal or 8,039 Kj	24 gr	257 gr	123 gr
96 %	9 %	24 %	19 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 1 tart : 3.38 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Source

Home made.

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, ... All
	Italian Meringue: You can get more informations, or check-out other recipes which use it, for example: Lemon Meringue Pie Verrines, Lemon Tart / Meringue Pie, Rhubarb mousse, Pear and lime meringue pie, Frozen Nougat, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Candied grapefruit peel, Oaty walnut cake , Oat shortbread biscuits, Pecan fruit rolls , Amaretti, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Buckwheat almond biscuits, "Oeufs rabattus" with leeks, Piedmont pyramids, Flognarde, Muffin dough, ... All

Other recipes you may also like

French croissants

In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
571K 24.4 2 hours 34 min. June 26^th 2019

New leavened bread

This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.
856K 34.3 7 hours December 30^th 2019

Tartiflette

A personal version of a classic recipe from Savoy.
552K 14.6 1 hour 27 min. September 16^th 2019

Leavened bread

It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.
1.1M 23.7 6 hours 26 min. May 23^th 2017

Pâté de campagne

Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
1.9M 23.7 7 hours 54 min. October 3^rd 2019

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your 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.