Lime meringue tart


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.
35K 3.7/5 based on 3 reviews
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Last modified on: July 1st 2018

Keywords for this recipe:
For 1 tart, you will need:

Change these quantities to make: 1 tart 2 tarts 3 tarts
How long will it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
29 min.1 hour25 min.1 hour 54 min.
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Step by step recipe


Stage 1 - 2 min.
Lime meringue tart

The lime filling



Put 4 g gelatin to soak in cold water.

Stage 2 - 3 min.
Lime meringue tart
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.
Lime meringue tart
Pour 125 g lime juice into a pan, add 125 g butter and 125 g caster sugar.

Stage 4 - 7 min.
Lime meringue tart
Put the pan on medium heat and bring the mixture to the boil while whisking frequently.

Stage 5 - 3 min.
Lime meringue tart
Add the eggs and bring back to the boil.

Take off the heat.

Stage 6 - 2 min.
Lime meringue tart
Finish by mixing in the gelatine (after draining well).

Stage 7 - 3 min.
Lime meringue tart
It is not essential, but give the mixture a quick blast with a blender if possible to emulsify it slightly.

Stage 8 - 3 min.
Lime meringue tart
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.
Lime meringue tart

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.
Lime meringue tart
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
Lime meringue tart
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.
Lime meringue tart

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.
Lime meringue tart
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.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,159 Kcal or 13,226 Kj182 gr2,047 gr583 gr
158 %70 %193 %88 %
Per 100 g
Energetic valueProteins CarbohydratesFats
331 Kcal or 1,386 Kj19 gr215 gr61 gr
17 %7 %20 %9 %
Per tart
Energetic valueProteins CarbohydratesFats
3,159 Kcal or 13,226 Kj182 gr2,047 gr583 gr
158 %70 %193 %88 %
% 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).
Possible allergens in this recipe: Egg, Milk, Gluten
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.
This recipe uses (among others)
Sweet pastrySweet pastry: You can get more informations, or check-out other recipes which use it, for example: Alsatian apple tart, Tarte Normande, ... All
Italian MeringueItalian Meringue: You can get more informations, or check-out other recipes which use it, for example: Rhubarb mousse, Lemon Tart / Meringue Pie, Lemon Meringue Pie Verrines, Frozen Nougat, Pear and lime meringue pie, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Fish "à la Bordelaise", Nanou's apple and almond cake, Turnip and Jerusalem artichoke soup, Fraisier (French strawberry cake), Pork Chops Champvallon style, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Coconut pyramids, Gâteau Nantais, "Psychedelic" sandwich bread, Blackberry and almond fondant tart, Basic cake batter - the French way, ... All
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