This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
52 K 3.7/5 (3 reviews)
1 hour 55 min.
Easy
3.40 €
1 tart
8 IngredientsLast modified on: July 1st 2018
For 1 tart, you will need:
- 1
4 g gelatin - 2
125 g egg ( How to... ) - 3
125 g lime juice - 4
125 g butter - 5
125 g caster sugar - 6
3 drops food colouring (optional) - 7
250 g sweet pastry - 8
200 g italian meringue - Total weight: 955 grams
Times for this recipe
Preparation: 30 min.
Resting: 1 hour
Cooking: 25 min.
All in all: 1 hour 55 min.
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 - ⌛ 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 g 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 g 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
How much will it cost?
- For 1 tart : 3.40 €
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, ... See them all 2
Italian Meringue
You can get more informations, or check-out other recipes which use it, for example: Pear and lime meringue pie, Lemon Tart / Meringue Pie, Rhubarb mousse, Frozen nougat, Lemon Meringue Pie Verrines, ... See them all 5
Egg
Like these other recipes: Lemon and lime cakes, Pistachio cream, Tatin apples with mascarpone cream, Spinach and Comté Loaf, Invisible apple cake, ... See them all 250
Lime juice
Like these other recipes: Cucumber, avocado and mussel salad, Mojito peaches, Langoustine sabayon tart, Thin tomato jelly and avocado tart, Avocado mayonnaise, ... See them all 11
Other recipes you may also like
Crunchy blackcurrant and mascarpone cream verrine
A three-tiered verrine: mascarpone whipped cream, blackcurrant coulis and granola crunch. October 11th 202334 K 25 min.
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch. February 21th 2011303 K4.7 55 min.
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream. July 27th 2013519 K5 50 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site. September 16th 2020551 K 44.2 14 hours 30 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017439 K3.5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-08)
Note: We'll never share your e-mail address with anyone else.
Post a 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.