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Lime meringue tart

Name: Lime meringue tart
Prep time: 1 h 29 min
Cook time: 25 min
Total time: 1 h 54 min
Yield: 1 tart
Cuisine: French
Ingredients: 4 g gelatin; 125 g egg; 125 g lime juice; 125 g butter; 125 g caster sugar; 3 drops food colouring; 250 g sweet pastry; 200 g italian meringue

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. difficulté

Easy

3.40 €

1 tart

8 Ingredients

Last modified on: July 1^st 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.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

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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.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	180 RDI=70 %	2,050 RDI=190 %	580 RDI=90 %	3,160 RDI=160 %	13,230 RDI: 160 %
Per 100 g	20 RDI=7 %	210 RDI=20 %	60 RDI=9 %	330 RDI=20 %	1,390 RDI: 20 %