Lime Meringue Tart

Name: Lime Meringue Tart
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Cuisine: France
Ingredients: 1 pâte sablée (all-butter); 4 lime (organic or unwaxed); 4 eggs (at room temperature); 130 g of sugar; 100 g of butter (diced); 1 tbsp of cornstarch; 3 egg whites (at room temperature); 150 g of powdered sugar; 1 pinch of salt

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Give in to this easy lemon meringue tart that pairs the zesty tang of lime with the sweetness of an airy, golden meringue. Perfect for ending a festive meal or treating guests at an indulgent afternoon snack, it brings freshness and crunch in every season.

Total time: 1 h
Prep: 35 min
Cook: 25 min
Rest: 1 h
Difficulty: Medium
Per person: €1.06

By the CookinBreak team

Ingredients 9

slices

Estimated cost €8.50

For the tart base

1 pâte sabléeall-butter

For the cream and decoration

4 limeorganic or unwaxed

For the cream

4 eggsat room temperature
⅔ cup sugar
½ cup butterdiced
1 tbsp cornstarch

For the meringue

3 egg whitesat room temperature
1 ¼ cups powdered sugar
1 pinch of salt

Equipment

Saucepanheavy-bottomed
Whisk
Spatula
Parchment paper
Baking sheet
Ovenconvection
Citrus juicer
Zester
Pie pan24 cm, removable bottom
Electric mixer
Piping bag
Fluted piping tip
Pie weightsor dried beans

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat the oven to 350 °F on convection. Line the tart pan with the shortcrust pastry, prick the bottom with a fork, cover with parchment paper, and add pie weights. Bake blind for , remove the paper and weights, then continue baking for until the pastry is lightly golden. Let cool slightly.

Finely zest the limes, setting aside a small pinch of fresh zest for the final garnish. Squeeze the juice from the limes.
In a saucepan, whisk the whole eggs with the sugar and cornstarch. Stir in the lime juice and zest. Heat over low heat, whisking constantly, until the cream thickens.
Remove the saucepan from the heat and let cool for a few minutes. Add the butter cut into pieces, whisking briskly to get a smooth, glossy cream.
Pour the warm lime cream over the pre-baked pastry base, smooth the surface with a spatula, and refrigerate for so the filling sets.
Whisk the egg whites with the pinch of salt using an electric mixer. When they become firm, gradually add the powdered sugar while continuing to whisk until you get a glossy meringue that forms a bird's beak.
Top the tart with the meringue, using a spatula to create generous peaks and swirls on top.
Place under the oven broiler at 400 °F for , watching carefully, until the meringue tips are nicely golden.
Take the tart out of the oven, immediately sprinkle the meringue with the reserved lime zest, and let cool completely before unmolding and serving.

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Goes well with

🎅 Christmas: all recipes

As a starter

Foie Gras on Country Bread

1 h 10Medium

As a main

Air Fryer Roast Chicken with Potatoes and Onions

55 minEasy

To drink

Cinnamon Eggnog

25 minEasy

Nutrition facts

per serving · estimate

365kcal

Protein6 g7%
Carbs47 g52%
Fat17 g42%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To keep the meringue from weeping or sliding off the filling, spread it on while the lime curd is still slightly warm. Also make sure to spread the meringue all the way to the edges of the crust to seal everything in.

Freezing : Can you freeze this recipe?

Not recommended

Meringue does not tolerate freezing (becomes spongy and weeps).

Storage : How long does it keep?

The meringue weeps and softens, and the crust loses its crispness. Best eaten fresh within 24h.

Making ahead : Can you make it the day before?

Yes

The shortcrust pastry and lime cream can be prepared. Assemble and add the meringue on the day.

Reheating : How do you reheat it?

Cold dessert. Reheating not relevant, alters the texture of the meringue and crust.

Variations

Classic version: replace the lime with unwaxed lemons for a fruitier, more floral acidity.
Speculoos version: replace the shortcrust pastry with a cookie base made from crushed speculoos cookies and melted butter.
Gluten-free version: make the tart base with a mix of rice flour and cornstarch.

Mistakes to avoid

Cooking the cream over too high a heat, which could curdle the eggs and form unwanted lumps.
Adding the butter to a boiling cream, which would break the emulsion and make the curd too greasy.
Leaving the tart under the broiler unattended, since the meringue can burn in less than thirty seconds.