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Pear and lime meringue pie

A layer of light lime cream and caramelized pears in a crisp pastry case, topped with Italian meringue, which is browned under the grill or with a flame.

212,520 24.1/5 for 28 ratings

Last modified on: February 21^th 2011

For 1 tart, you will need:

1 300 g Confectioner's custard (Crème pâtissière, or French pastry cream)
2 30 g cornflour
3 30 g caster sugar
4 1 lime
5 3 drops food colouring (optional)
6 300 g Sweetcrust pastry (pâte sablée)
7 200 g Italian Meringue
8 5 Pears
9 30 g Clarified butter
10 1 lemon
Total weight: 2,030 grams

Change those ingredients for: 1 tart 2 tarts 3 tarts

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
2 hours 13 min.	23 min.	2 hours 36 min.

Keeping: 1 or 2 days in the fridge, folded in a plastic film.

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...

Step by step recipe

Stage 1 - 30 min.

Pear and lime meringue pie : Photo of step #1

Make lime crème pâtissière (confectioner's custard) as for 300 g Confectioner's custard (Crème pâtissière, or French pastry cream), but with these special proportions: 30 g caster sugar and 30 g cornflour, and infuse milk with finely chopped zest of 1 lime before boiling.

Then, when cream is cooked, beat into it juice of 1 lime, and if desired 3 drops food colouring (green).

Leave to cool covered to prevent skin forming, or whip during cooling from time to time.

Set aside your lime crème pâtissière.

Stage 2 - 40 min.

Pear and lime meringue pie : Photo of step #2

Bake blind the sweetcrust pastry.

Set aside.

Stage 3 - 20 min.

Pear and lime meringue pie : Photo of step #3

Peel 5 Pears, cut in four, discard core and sprinkle with juice of 1 lemon .

Stage 4 - 3 min.

Pear and lime meringue pie : Photo of step #4

Melt 30 g Clarified butter in a frying pan, then tip in pear quarters (and lemon juice).

Stage 5 - 20 min.

Pear and lime meringue pie : Photo of step #5

On high heat, cook until they begin to brown.

Note: Clarified butter is preferable, to avoid the little black bits visible in this photograph, due to overheating ordinary butter.

Set pears aside.

Stage 6 - 20 min.

Pear and lime meringue pie : Photo of step #6

Prepare 200 g Italian Meringue.

Stage 7 - 2 min.

Pear and lime meringue pie : Photo of step #7

Lighten the cream by folding 2 large spoonfuls of meringue into cold lime crème pâtissière,.

Stage 8 - 5 min.

Pear and lime meringue pie : Photo of step #8

Continue gently, by tilting the pan, until you have a light cream.

Stage 9 - 3 min.

Pear and lime meringue pie : Photo of step #9

Put a layer of this cream in the cooked pastry case.

Stage 10 - 5 min.

Pear and lime meringue pie : Photo of step #10

Arrange pears quarters on cream.

Stage 11 - 5 min.

Pear and lime meringue pie : Photo of step #11

Spread the rest of Italian meringue on top of the tart.

You can use a forcing bag as in the photograph, or a spatula and then draw patterns with a fork on the surface.

Stage 12

Pear and lime meringue pie : Photo of step #12

For best results, meringue should cover the whole surface of the tart.

Stage 13 - 3 min.

Pear and lime meringue pie : Photo of step #13

To finish, brown the meringue gently with a blow lamp, or by putting under the grill for just a few seconds.

Stage 14

Pear and lime meringue pie : Photo of step #14

It's ready, refrigerate until serving.

Remarks

If you want to simplify the recipe, use French meringue (with caster sugar, not cooked) instead of Italian.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,522 Kcal or 14,746 Kj	52 gr	495 gr	148 gr
176 %	20 %	47 %	22 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
174 Kcal or 729 Kj	3 gr	24 gr	7 gr
9 %	1 %	2 %	1 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
3,522 Kcal or 14,746 Kj	52 gr	495 gr	148 gr
176 %	20 %	47 %	22 %

% 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 : 5.54 €

Note : These prices are only approximate

Change currency:

Source

Home made, this recipe is warmly dedicated to Christel.

More recipes?

This recipe uses (among others)

	Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Strawberry Verveine Tart , Chinois, Peach and green tea tart, Paris-Brest, Diplomat cream, ... All
	Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: How to bake blind a pastry cake , Flaked almond tart, Blackberry and almond fondant tart, How to roll out pastry for a tart, Two-coloured chocolate-orange tart, ... All
	Italian Meringue: You can get more informations, or check-out other recipes which use it, for example: Frozen Nougat, Rhubarb mousse, Lime meringue tart, Lemon Meringue Pie Verrines, Lemon Tart / Meringue Pie, ... All
	Clarified butter: You can get more informations, or check-out other recipes which use it, for example: Sweet pancake rolls from Brittany, White asparagus salad, Fillets of sole meunière, Warm apple feuillantines, Warm autumn salad, ... All

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Your 2 comments or questions on this recipe

Hi,

I don't know exactly how to make filling with sweetened condensed milk and egg yolks, but I'm quite sure that it will not be easier or smoother, than a good old tasty French pastry cream mixed with Italian meringue.
I guess the restaurant you try, do it in that way too...
Posted by jh february 17^th 2012 at 18:01 (n° 2)
Hi, this recipe sounds great! Ive seen similar recipes that instead use for the filling: sweetened condensed milk, lime juice, egg yolks. Would this be an easier way of making the filling? Also is it a smooth limey filling with a tart flavour?? Im trying to recreate a pear and lime tart I ate from a restaurant recently! Thanks :)
Posted by Helena_kitty february 16^th 2012 at 13:08 (n° 1)

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