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.
22K 2 3
Grade this recipe:

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

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.
Keeping
Several hours in the fridge. After this, it will still be good, but less crisp.
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?
  • 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 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, Lemon Tart / Meringue Pie, Rhubarb mousse, Pear and lime meringue pie, Frozen Nougat, ... All
Caster sugarCaster 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
EggEgg: 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
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 26th 2019
New leavened bread
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 30th 2019
Tartiflette
Tartiflette
A personal version of a classic recipe from Savoy.
552K 14.6 1 hour 27 min. September 16th 2019
Leavened bread
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 23th 2017
Pâté de campagne
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 3rd 2019
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2022-10-09)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
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 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.

Back to top of page