Lime Meringue Tart Recipe - ZoëBakes (2024)

Mile-High Lime Meringue Tart

This tart is the more sophisticated cousin to the Lemon Meringue Pie. It has all the tartness of lemon, but with lime, which I just find a touch more interesting. Don't get me wrong, I am in LOVE with the lemon version, but this one just sings to me. I used a lime curd as the base of my tart, then topped it with so much meringue that it touches the sky.

Tart Dough

• 2 1/3 cups (300g) all-purpose flour
• 3/4 cup (90g) confectioners' sugar
• 1/4 teaspoon salt
• 3/4 cup plus 2 tbsp (200g) unsalted butter cold, cut into small pieces
• 1 egg yolk
• 2 tbsp water more if it isn’t coming together

Lime Curd

• 12 large egg yolks
• 1 1/4 cups (250g) sugar
• 1 cup fresh squeezed lime juice
• Zest of 2 limes
• 1 cup (226g) unsalted butter
• Pinch salt

Swiss Meringue

• 2 cups egg whites
• 4 cups (800g) sugar
• 2 teaspoons vanilla extract make your own
• pinch salt
• 1 tbls balsamic vinegar
• 1 tsp lime zest folded in after you make the meringue

Tart Dough

• Mix the flour, sugar and salt together in a food processor. Add the butter and pulse until the butter is cut into the flour and you can no longer see pieces. The flour will still be powdery. Add the yolk and water, mix until the dough comes together. Pour it onto the counter and knead until it is a smooth ball. Wrap and refrigerate until it is well chilled, at least an hour. Can be made 2 days in advance or frozen for up to a month.

Lime Curd

• This recipe makes enough to fit the large Emile Henry Tart Dish you see in my photos. If you are using a standard size tart dish, you will want to make a half batch.

• Whisk the egg yolks and then add the sugar while you whisk the yolks. This is so the sugar doesn't sit on them and "cook" the yolks, which creates hard lumps. Once the yolks are smooth, add the lime juice, lime zest, and salt. Add the butter and set over a double boiler. Use a rubber spatula to stir the lime curd constantly until it starts to thicken. It should coat the spatula and cling to it before you remove it from the heat.

• Strain to get out any egg white lumps that may have attached themselves to the yolks. Straining will also remove the zest so add fresh zest if you like, or leave it smooth.

• Cover with plastic and poke a hole to let the condensation escape. Cool in the freezer for about 15 minutes and then refrigerate until ready to use. This can be made a couple of days ahead.

Swiss Meringue

• Bring about an inch of water in a saucepan to a simmer. Combine the egg whites, sugar and salt in the bowl of a stand mixer. Place the bowl over the simmering water and stir the egg mixture with a rubber spatula until it is hot and all of the sugar has dissolved, about 5 minutes. Remove from heat and place the bowl onto the stand mixer, fit with a whisk attachment. Beat on high speed until very think, glossy and stiff peaks when you lift the beater. Add the vanilla, salt and balsamic vinegar and continue to mix until incorporated. Toast the meringue in the bowl with a blow torch 4 or 5 times, mixing in the toasted bits after each wave of the torch.

Assemble

• Prepare tart dough: Flour surface well. Temper dough (let it sit for 10-15 minutes to warm up or it will crack. Gently smack the dough with the rolling pin so it loosens up and submits to rolling.

• Always roll away from you and turn the dough. If you go back and forth, you risk creating thin spots and the goal is even. Turning the dough ensures that it is not stuck to the counter. Fold the dough over the pin to lift it into the pan. Ease the dough into the pan. Roll the pin over the top to cut off the excess dough. Press the dough against the sides of the pan. Freeze the tart shell until ready to bake. You can make several days or weeks ahead. If storing for more than an hour, wrap well so it doesn’t absorb the flavors in your freezer.

• Blind Bake tart crust: Crush parchment paper, reopen it and place it inside the frozen crust. Fill with pie weights and/or beans. They need to come up the sides. Bake at 350°F for 20 to 25 minutes until the crust is set. Carefully pull the parchment away. Dock the bottom with a fork and bake for a few minutes until crust is no longer shiny.

• Turn the oven down to 325°F and bake the lime curd in the blind baked tart crust until it is just starting to puff around the edges, about 20 minutes. Cool to room temperature and then refrigerate until chilled and set firm, about an hour or more, can be made a day ahead.

• Prepare the Swiss meringue as directed, then fold in the lime zest. Cover the tart. And finally, use a blow torch to toast the meringue or leave it pure white. Refrigerate until ready to serve, can be topped with meringue several hours before serving.