1,459 easy and fully explained recipes, with +66K photos and 78 videos

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.

248 K 2× 4/5 (30 reviews)

2 hours 40 min. difficulté

Average

£4.65

1 tart

10 Ingredients

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 these quantities to make:

1 tart 2 tarts 3 tarts

Change measures:

Metric

Metric weight Metric volumes

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.

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.

Bake blind the sweetcrust pastry.

Set aside.

Stage 3 - 20 min.

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

Stage 4 - 3 min.

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

Stage 5 - 20 min.

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.

Prepare 200 g Italian Meringue.

Stage 7 - 2 min.

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

Stage 8 - 5 min.

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

Stage 9 - 3 min.

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

Stage 10 - 5 min.

Arrange pears quarters on cream.

Stage 11 - 5 min.

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

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

Stage 13 - 3 min.

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

Stage 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.

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 recipe	430 RDI=170 %	2,520 RDI=240 %	1,400 RDI=210 %	19,840 RDI=990 %	83,070 RDI: 990 %
Per 100 g	20 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 : £4.65

Change currency:

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)

Other recipes you may also like

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
July 4^th 2018328 K4 2 hours 30 min.

Kugelhof for Nanou

This recipe is emblematic of Alsatian baking, but a more personal version (and a bit richer).
August 2^nd 2019278 K4.4 3 hours 15 min.

Stewed apple (compote)

Here is a very basic but delicious recipe, and the pitfalls to avoid.
November 8^th 20172.42 M 14.8 1 hour 15 min.

Apricot and almond cream tart

Half apricots arranged on a thin layer of almond cream.
July 12^th 2023325 K4.1 1 hour 45 min.

Moist cereal bars

Whether bars or rounds, this recipe produces delicous small cereal cakes.
February 21^th 2011292 K4.9 1 hour 5 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

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 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

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.