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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.

32K 3 3.7

Last modified on: July 1^st 2018

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For 1 tart, you will need:

1 1 teaspoon gelatin
2 ²⁄₃ cup egg ( How to... )
3 ²⁄₃ cup lime juice
4 ²⁄₃ cup butter
5 ²⁄₃ cup caster sugar
6 3 drops food colouring (optional)
7 1 cup Sweet pastry
8 1 cup Italian Meringue

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

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
29 min.	1 hour	25 min.	1 hour 54 min.

At what time:

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Step by step recipe

Stage 1 - 2 min.

The lime filling

Put 1 teaspoon gelatin to soak in cold water.

Stage 2 - 3 min.

Weigh ²⁄₃ cup 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.

Pour ²⁄₃ cup lime juice into a pan, add ²⁄₃ cup butter and ²⁄₃ cup caster sugar.

Stage 4 - 7 min.

Put the pan on medium heat and bring the mixture to the boil while whisking frequently.

Stage 5 - 3 min.

Add the eggs and bring back to the boil.

Take off the heat.

Stage 6 - 2 min.

Finish by mixing in the gelatine (after draining well).

Stage 7 - 3 min.

It is not essential, but give the mixture a quick blast with a blender if possible to emulsify it slightly.

Stage 8 - 3 min.

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.

The sweet pastry case

Preheat the oven to 360°F (180°C).

Roll out 1 cup 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.

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

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.

The Italian meringue topping

When the filling is set, pipe 1 cup Italian Meringue over the top using a forcing bag.

Stage 13 - 2 min.

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.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,920 Kcal or 8,039 Kj	24 gr	257 gr	123 gr
96 %	9 %	24 %	19 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
201 Kcal or 842 Kj	2 gr	27 gr	13 gr
10 %	1 %	3 %	2 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
1,920 Kcal or 8,039 Kj	24 gr	257 gr	123 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).

Possible allergens in this recipe: Egg, Milk, Gluten

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.

This recipe uses (among others)

	Sweet pastry: You can get more informations, or check-out other recipes which use it, for example: Alsatian apple tart, Tarte Normande, ... All
	Italian Meringue: You can get more informations, or check-out other recipes which use it, for example: Pear and lime meringue pie, Rhubarb mousse, Lemon Tart / Meringue Pie, Lemon Meringue Pie Verrines, Frozen Nougat, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Eggs meurette, Chocolate eclairs, Pavlova, Tart Tatin, Brioche dough, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Tiramisu, Brownies, Fruit crémeux, Eggs "en cocotte" with spinach, Potimarron and Parmesan tart, ... All

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