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.
13,0923/5 for 2 ratings
Grade this recipe:

Last modified on: July 1st 2018

For 1 tart, you will need:

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

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
29 min.1 hour25 min.1 hour 54 min.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
Work this out...

Keeping:

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

Step by step recipe


Stage 1 - 2 min.
Lime meringue tart : Photo of step #1

The lime filling



Put 4 g gelatin to soak in cold water.

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

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

Stage 5 - 3 min.
Lime meringue tart : Photo of step #5
Add the eggs and bring back to the boil.

Take off the heat.

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

Stage 7 - 3 min.
Lime meringue tart : Photo of step #7
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 : Photo of step #8
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 : Photo of step #9

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 : Photo of step #10
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 : Photo of step #11
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 : Photo of step #12

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 : Photo of step #13
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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,920 Kcal or 8,039 Kj24 gr257 gr123 gr
96 %9 %24 %19 %
Per 100 g
Energetic valueProteins CarbohydratesFats
201 Kcal or 842 Kj2 gr27 gr13 gr
10 %1 %3 %2 %
Per tart
Energetic valueProteins CarbohydratesFats
1,920 Kcal or 8,039 Kj24 gr257 gr123 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?

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

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: Lemon Meringue Pie Verrines, Rhubarb mousse, Frozen Nougat, Pear and lime meringue pie, Lemon Tart / Meringue Pie, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Chocolate sauce, Galette Charentaise, Naan, Toasted-flour biscuits, Scrambled eggs with langoustines and asparagus tips., ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Mouna, Chocolate cream with a crunch, irish coffee mousse, Checkerboard biscuits, Real custard sauce (crème anglaise), Hazelnut and orange cake, ... All

Other recipes you may also like

Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
296,889 303.8/5 for 39 ratings 36 min.
Du Barry soup
Du Barry soup
Du Barry is a creamy cauliflower soup, including small whole pieces of cauliflower.
77,1445/5 for 14 ratings 1 hour 1 min.
Pan-fried scallops and chanterelles with Noilly Prat sauce
Pan-fried scallops and chanterelles with Noilly Prat sauce
The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.
78,8574.5/5 for 2 ratings 1 hour 6 min.
Hot chocolate
Hot chocolate
Here's something simple to cheer up cold days, or a delight to look forward to on coming home after a walk in the rain.
51,3994/5 for 20 ratings 23 min.
Verrine of avocado mousse and crab
Verrine of avocado mousse and crab
A layer of light avocado mousse on a bed of crab meat in a herb rémoulade dressing.
40,6885/5 for 13 ratings 35 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-01-31)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your email 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.

Back to top of page