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Pear and lime meringue pie

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.
257 K 2× 4/5 (30 reviews)
Grade this recipe:
duree2 hours 40 min. difficultéAverage prix5.55 € pour combien1 tart ingredients10 Ingredients
Keywords:
Last modified on: February 21th 2011
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For 1 tart, you will need:
Change these quantities to make:
1 tart2 tarts3 tarts
Times for this recipe
Preparation: 2 hours 15 min.
Cooking: 25 min.
All in all: 2 hours 40 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 30 min.
Pear and lime meringue pie
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
Bake blind the sweetcrust pastry.

Set aside.
Stage 3 - 20 min.
Pear and lime meringue pie
Peel 5 Pears, cut in four, discard core and sprinkle with juice of 1 lemon .
Stage 4 - 3 min.
Pear and lime meringue pie
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
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
Prepare 200 g italian meringue.
Stage 7 - 2 min.
Pear and lime meringue pie
Lighten the cream by folding 2 large spoonfuls of meringue into cold lime crème pâtissière,.
Stage 8 - 5 min.
Pear and lime meringue pie
Continue gently, by tilting the pan, until you have a light cream.
Stage 9 - 3 min.
Pear and lime meringue pie
Put a layer of this cream in the cooked pastry case.
Stage 10 - 5 min.
Pear and lime meringue pie
Arrange pears quarters on cream.
Stage 11 - 5 min.
Pear and lime meringue pie
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
For best results, meringue should cover the whole surface of the tart.
Stage 13 - 3 min.
Pear and lime meringue pie
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
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.
Keeping: 1 or 2 days in the fridge, folded in a plastic film.
Source: Home made, this recipe is warmly dedicated to Christel.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe430 RDI=170 %2,520 RDI=240 %1,400 RDI=210 %19,840 RDI=990 %83,070 RDI: 990 %
Per 100 g20 RDI=8 %120 RDI=10 %70 RDI=10 %980 RDI=50 %4,090 RDI: 50 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: egg, Milk, Gluten, Nuts
How much will it cost?
  • For 1 tart : 5.55 €

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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)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)

You can get more informations, or check-out other recipes which use it, for example: Fraisier (French strawberry cake), Puits d'amour, Pear verbena tarts, Millefeuille, Raisin breads (pains aux raisins), ... See them all 19

Sweetcrust pastry (pâte sablée)
Sweetcrust pastry (pâte sablée)

You can get more informations, or check-out other recipes which use it, for example: Apple-almond shortbread tart, Pear, grapefruit and pistachio tart, Lemon and grated apple tart, Rhubarb tart, Apple amandine tarts from Brélès, ... See them all 43

Italian Meringue
Italian Meringue

You can get more informations, or check-out other recipes which use it, for example: Lime meringue tart, Frozen nougat, Rhubarb mousse, Lemon Tart / Meringue Pie, Lemon Meringue Pie Verrines, ... See them all 5

Clarified butter
Clarified butter

You can get more informations, or check-out other recipes which use it, for example: Tarte Jurassienne, Bistro-style beetroot salad, Roscoff salad, Scrambled eggs with langoustines and asparagus tips., Norman flambéed apples, ... See them all 33

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The 2 comments already posted 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 17th 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 16th 2012 at 13:08 n° 1

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