Lime Meringue Tart
Yield: One 9-inch tart. 8 servings
  • 8 tablespoons butter, salted or unsalted cut into pieces
  • ¾ cup freshly-squeezed lime juice (I needed 6 for this.)
  • ¾ cups sugar
  • zest of two limes, (preferably unsprayed.)
  • pinch of salt
  • 3 lg. egg yolks (save 2 whites for the meringue)
  • 3 lg. eggs
  • 2 lg. egg whites
  • 5 tablespoons sugar
  • pinch of salt
  • a few drops vanilla extract
  • For the crust:
  • 1 egg yolk
  • 2 tbsp. very cold water
  • 1 tsp. vanilla extract
  • 1¼ cups all-purpose flour
  • ⅓ cup sugar
  • ¼ tsp. salt
  • 8 tbsp. cold unsalted butter, cut into ¼-inch cubes
  1. To make the crust, in a small bowl stir together the egg yolk, water and vanilla; set aside.
  2. Combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment.
  3. Add the butter and beat on medium-low speed until the mixture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat on low speed just until the dough comes together.
  4. Wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.
  5. Preheat the oven to 400? F. When you are ready to roll out the dough, unwrap it and place it on a lightly floured work surface.
  6. Roll out with a floured rolling pin, lifting and turning the dough occasionally to prevent it from sticking to the work surface. Roll it out evenly until it is large enough to line a 9-inch tart pan and is about ⅛-inch thick. Carefully transfer the dough to the tart pan, pressing it into the sides, and trim to remove the excess.
  7. Cover the dough with foil or parchment paper and fill with baking beads. Bake for 20 minutes. Remove the foil and baking beads and using a fork, gently poke holes in the bottom and sides of the crust. Bake until the crust is golden, 5-10 minutes more. Transfer to a wire rack and let cool.
  8. Increase oven temp to 375.
  9. In a medium-sized saucepan, warm the butter, lime juice, sugar, zest and salt.
  10. When the butter has melted and the mixture is warm, gradually pour some of the warm lime juice mixture into the eggs, whisking constantly Scrape the warmed eggs back into the saucepan and cook the mixture over low heat.
  11. Stir the mixture constantly over low heat, using the whisk, until the filling thickens and begins to resemble soft jelly. (about 5 minutes.) Do not let it boil. (You can also do this in a heat-safe bowl set over a saucepan of simmering water if you are nervous.)
  12. Remove from heat and scrape the filling into the pre-baked tart shell. Bake or 10 minutes.
To make the Meringue:
  1. Whip the egg whites on high speed to soft peaks. Gradually add the sugar and salt, while whipping on high speed, until the meringue is shiny and stiff. Beat in the vanilla and then pipe or spread over the tart.
  2. Pop the tart under the broiler, watching carefully, as it will brown quickly. When the meringue begins to darken, remove the tart from the oven and cool completely before slicing.
Recipe by The Baker Chick at