Lime meringue tart


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.
42 K 3.7/5 (3 reviews)
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Last modified on: July 1st 2018
For 1 tart, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 30 min.
Resting: 1 hour
Cooking: 25 min.
All in all: 1 hour 55 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe


Stage 1 - 2 min.
Lime meringue tart

The lime filling



Put 1 teaspoon gelatin to soak in cold water.

Stage 2 - 3 min.
Lime meringue tart
Weigh 23 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.
Lime meringue tart
Pour 23 cup lime juice into a pan, add 23 cup butter and 23 cup caster sugar.

Stage 4 - 7 min.
Lime meringue tart
Put the pan on medium heat and bring the mixture to the boil while whisking frequently.

Stage 5 - 3 min.
Lime meringue tart
Add the eggs and bring back to the boil.

Take off the heat.

Stage 6 - 2 min.
Lime meringue tart
Finish by mixing in the gelatine (after draining well).

Stage 7 - 3 min.
Lime meringue tart
It is not essential, but give the mixture a quick blast with a blender if possible to emulsify it slightly.

Stage 8 - 3 min.
Lime meringue tart
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.
Lime meringue tart

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.
Lime meringue tart
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
Lime meringue tart
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.
Lime meringue tart

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.
Lime meringue tart
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe180 RDI=70 %2,050 RDI=190 %580 RDI=90 %3,160 RDI=160 %13,230 RDI: 160 %
Per 100 g20 RDI=7 %210 RDI=20 %60 RDI=9 %330 RDI=20 %1,390 RDI: 20 %
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
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)
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