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 1st 2018
Keywords for this recipe:For 1 tart, you will need:
- 1
4 ml gelatin - 2
125 ml egg - 3
125 ml lime juice - 4
129 ml butter - 5
125 ml caster sugar - 6
3 drops food colouring (optional) - 7
250 ml Sweet pastry - 8
200 ml Italian Meringue
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:
- 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.
Stage 2 - 3 min.
Stage 3 - 4 min.
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.
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.
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 250 ml 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.
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 200 ml 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.
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.
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 % |
How much will it cost?
- For 1 tart : 3.38 €
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: Tarte Normande, Alsatian apple tart, ... All |
 | Italian Meringue: You can get more informations, or check-out other recipes which use it, for example: Frozen Nougat, Pear and lime meringue pie, Rhubarb mousse, Lemon Tart / Meringue Pie, Lemon Meringue Pie Verrines, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Fillet of pollack cooked in two stages, Salmon rillettes, Sorrel soup, Smoked eggs, Celeriac and sesame soup, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Tiramisu, Citrus tart, Nantes Tourton, Caramel semolina pudding with raisins, Flognarde, ... All |
Other recipes you may also like
Lille style chicken
Chicken breasts and mushrooms, cooked separately, then mixed with a tasty cream sauce before serving. It's a dish with a "cuisiné" taste, but which unfortunately is becoming increasingly rare in restaurants.347K3.8 50 min. May 10th 2023
Half-cooked chocolate cake with raspberry coulis
A small chocolate cake, still runny in the middle, served with a raspberry coulis.323K5 1 hour 21 min. October 3rd 2010
Blackcurrant coulis
Blackcurrants make a very good coulis, but it's a bit more difficult than with other fruits. Here is a simple method to help you succeed.435K 23.5 25 min. February 21th 2011
Blackcurrant sorbet for Edith
If you love the taste of blackcurrants (like Edith), this sorbet is for you...242K4.9 23 min. October 13th 2010
Red rice pannequets
This is a kind of small crusty parcel with flax seeds, filled with a mix of red rice, diced courgette and smoked ham.226K4 2 hours June 12th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-04-28)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
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.
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.