Lime Meringue Tarts Recipes

LIME-MERINGUE TARTS

Steps:

• Whisk together egg yolks and eggs. Combine with sugar and lime juice in small saucepan. Cook over medium-low heat, stirring constantly, 8 to 10 minutes, or until mixture is thick enough to coat back of spoon.
• Stir to cool slightly. Strain into small bowl; add butter, a piece at a time, stirring until smooth. Stir in zest; let cool completely. Cover with plastic; refrigerate until needed.
• Heat oven to 200 degrees. Trace three 6-inch circles on parchment; place, penciled side down, on 12-inch-by-18-inch baking sheet.
• Fill clean pastry bag fitted with an Ateco #12 plain tip with meringue, reserving about 1 1/2 cups; pipe out meringue, starting in center of each circle, spiraling out to circleâ??s edge. Create 1-inch-tall wall of meringue peaks by piping along outside of circle using same tip to create smooth peaks, or change tips for a more decorative edge. If making bite-size tarts, follow above spiraling process on sixteen 2-inch circles, creating 3/4-inch wall.
• Place the baking sheets in the oven, and bake about 20 minutes. Reduce the heat to 175 degrees, and bake 40 to 60 minutes more until meringue is dry and crisp but still white. Let stand to cool completely on baking sheets. The shells can be packed in airtight containers and stored for several weeks in dry weather.
• Heat oven to 475 degrees. Fill cool meringue tarts with chilled lime curd. Rewhip remaining meringue on high speed until stiff, about 5 minutes. Fill pastry bag fitted with an Ateco #5 star tip; pipe a ring of decorative peaks on top of lime curd. Bake until lightly browned, about 2 minutes. Serve immediately.

LIME MERINGUE TART

Steps:

• For the Lime Filling1. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 1 minute. On low speed, add the eggs and egg yolks, 1 at a time, and then add the lime zest, lime juice, and salt. Don't worry; it will look curdled.2. Pour the mixture into a small saucepan and cook over medium-low heat for 8 to 10 minutes, until thick, stirring constantly with a wooden spoon. Whisk briskly when it starts to thicken and cook over low heat for a minute or two, whisking constantly. Don't allow it to boil! It will be 175 degrees on an instant-read thermometer. Pour into a bowl and cool to room temperature.For the Tart1. Combine the flour, 3 tablespoons of the sugar, and 1/2 teaspoon salt in a bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times until the butter is in small bits. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.2. Meanwhile, preheat the oven to 375°F.3. Roll out the dough and fit into a 9-inch tart pan with removable sides. Don't stretch the dough when placing it in the pan or it will shrink during baking. Cut off the excess by rolling the pin across the top of the pan. Line the tart shell with a piece of buttered aluminum foil, butter side down, and fill it with dried beans or rice. Bake for 10 minutes. Remove the beans and foil and prick the bottom of the shell all over with a fork to allow the steam to escape. Bake for another 15 to 20 minutes, until lightly browned. Set aside to cool.4. Raise the oven temperature to 425°F.5. For the meringue, whip the egg whites, cream of tartar, and 1/4 teaspoon salt in the bowl of an electric mixer fitted with the whisk attachment on high speed until frothy. With the mixer still running, slowly add the remaining 1/2 cup of sugar and beat until the meringue is thick and shiny, about 2 minutes.6. Immediately spread the lime filling in the cooled tart shell and pipe the meringue over it with a large star tip. Be sure the meringue covers the entire top and touches the edges of the shell, to prevent it from shrinking. Bake for 3 to 5 minutes, until the meringue is lightly browned. Cool to room temperature.

LIME CURD TART

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
• Butter 1 side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.
• Remove the zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add-- the eggs, 1 at a time, and then add the lime juice and salt. Mix until combined.
• Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat and set aside.
• Fill the tart shell with warm lime curd and allow to set at room temperature. Once set, serve immediately or refrigerate until ready to serve.

LIME MERINGUE PIE

Steps:

• In a large bowl add flour and cut in butter until crumbly.
• Mix in yolks and enough cold water to make a smooth dough.
• Wrap in plastic and chill for 15 minutes.
• Roll out and line a pie plate, pre bake in a 400* oven for 15 to 17 minutes.
• Use weights or rice or beans.
• Filling-------------------.
• Combine sugar, cornstarch, water and lime juice in a medium saucepan.
• Whisk until smooth.
• Stir in yolks and butter until well combined.
• Gradually add boiling water.
• Bring mixture to a boil.
• Reduce and simmer for 1 minute.
• Remove from heat.
• Add zest and food coloring if using.
• Mix well.
• Turn into the cooled pie shell.
• For Meringue------------------------èÀ.
• Beat whites until stiff peaks form.
• Slowly beat in sugar until dissolved.
• Spoon meringue onto filling.
• Bake in a 350* oven for 15 minutes or until meringue is light brown.

MINI LEMON MERINGUE PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat the 3 yolks in a bowl until smooth; set aside.
• Whisk 3/4 cup of sugar with cornstarch and flour in a saucepan until thoroughly mixed; beat in the water, lemon juice, and lemon zest. Bring the mixture to a boil over medium heat; reduce heat to a simmer. Add the egg yolks and butter, and mix with the whisk until the filling is smooth and thickened; remove from heat. Spoon the hot lemon filling into the mini graham cracker crusts.
• Beat the egg whites in a metal or glass bowl with 1/4 cup of sugar and the almond extract with an electric mixer until the meringue is fluffy and holds stiff peaks, 1 to 2 minutes. Top each lemon pie with about 1 inch of the meringue and spread into decorative swirls and peaks with a spatula. Cover all the lemon filling with meringue.
• Bake in preheated oven until the meringue is lightly golden brown with darker brown peaks and swirls, about 10 minutes. Allow to cool before serving.

FRESH LIME TART WITH MERINGUE LATTICE AND GLAZED BERRIES

Steps:

• For Crust:
• Combine 1 1/4 cups all purpose flour, 2 tablespoons sugar, 1/2 teaspoon grated lime peel and 1/4 teaspoon salt in large bowl. Add 1/2 cup chilled unsalted butter and cut in, using fingers or pastry cutter, until mixture resembles coarse meal. Beat 1 large egg yolk with 1 tablespoon water in small bowl until blended. Pour over flour mixture. Stir with fork until mixture forms moist clumps. Gather dough into ball; flatten into disk. Wrap dough in plastic and refrigerate until firm, about 30 minutes.
• Roll dough out on lightly floured surface to 13-inch round. Roll up dough on rolling pin and transfer to 11-inch-diameter tart pan with removable bottom. Press dough into pan; trim edges. Freeze until very firm, about 1 hour. (Can be prepared 3 days ahead. Cover with plastic wrap and keep frozen.)
• Preheat oven to 400°F. Line frozen crust with aluminum foil. Fill crust with dried beans or pie weights. Bake until crust is set on edges, about 12 minutes. Remove beans and foil from crust. Continue baking until crust is golden in center, about 14 minutes. Transfer crust to rack and cool completely. (Can be prepared 1 day ahead. Cover with plastic wrap and let stand at room temperature.)
• For Filling:
• Combine 1 1/4 cups plus 2 tablespoons sugar, 1 cup whipping cream and 1/2 cup dry white wine in heavy medium saucepan. Whisk in 3 eggs, 2 large egg yolks and 1 tablespoon grated lime peel. Place 1 tablespoon cornstarch in small bowl. Gradually whisk in 3/4 cup fresh lime juice. Add to mixture in saucepan. Stir over medium-high until mixture comes to boil. Continue to boil 1 minute, stirring constantly. Transfer mixture to medium bowl. Cool mixture completely. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Beat remaining egg into filling. Pour filling into crust. Bake until filling is set and begins to bubble around edge, about 40 minutes. Cool completely. Refrigerate until well chilled, about 6 hours. (Can be prepared 1 day ahead. Cover with plastic wrap and keep refrigerated.)
• For Meringue:
• Preheat oven to 400°F. Combine 1/4 cup water and vanilla bean in heavy small saucepan. Gently simmer until vanilla bean is tender, about 1 minute. Remove vanilla bean from water and split lengthwise. Scrape seeds from bean into water; return bean to water. Add 1/4 cup sugar to water and stir over medium heat until sugar dissolves. Increase heat and boil until mixture is thick and syrupy, about 3 minutes. Remove vanilla bean from saucepan.
• Meanwhile, using electric mixer, beat 3 large egg whites, in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar and beat mixture until medium peaks form.
• Gradually beat boiling syrup into egg whites. Continue beating until stiff peaks form. Using rubber spatula, transfer meringue to pastry bag fitted with large plain or star tip. Pipe meringue atop tart in diagonal lattice design, spacing lines of meringue about 2 inches apart. Bake until meringue is golden brown, about 7 minutes. Cool completely. (Can be prepared up to 4 hours ahead; refrigerate uncovered.)
• For Berry Topping:
• Combine 2 tablespoons crème de cassis, 2 tablespoons sugar and 1/2 teaspoon grated lime peel in small saucepan. Boil mixture until sugar dissolves and mixture is syrupy, stirring constantly, about 1 minute. Cool slightly. Place berries in bowl. Pour crème de cassis mixture over. Toss to coat berries. Spoon coated berries decoratively among lattice openings. Garnish tart with mint leaves if desired.

MAKRUT LIME MERINGUE CAKES WITH LIME-SCENTED PAPAYA

Steps:

• Heat oven to 425 degrees. Line a baking sheet with parchment paper.
• Place the makrut lime leaves or lime zest in a bowl, and microwave for 30 seconds. Repeat until the leaves are curled and brittle or the zest is dry and crumbly. Finely chop the leaves, if using. Set aside a large pinch of chopped leaves or zest, then sift the remaining leaves or zest with the confectioners' sugar, pushing them through the sifter.
• In a mixer, whisk the egg whites on medium speed until they form soft peaks. Add the cream of tartar, then gradually add 1/2 cup of the sugar and continue whisking until the peaks are firm and glossy. By hand, fold in 1/4 teaspoon of the vanilla and the confectioners'-sugar mixture.
• Drop 6 grapefruit-size dollops of meringue onto the baking sheet. Create a well in the center of each mound. Press the remaining makrut lime leaves (or lime zest) through a sifter to dust the meringue tops. Put the baking sheet in the oven, close the door and turn off the heat. Leave for 4 hours.
• In the top of a double boiler set over simmering water, whisk together 1/2 cup lime juice, 1/2 cup sugar, cream, egg yolks, salt and 1/2 teaspoon vanilla until the mixture is thick enough to coat the back of a spoon. Remove from heat, and whisk in the butter. Cover and cool.
• Just before serving, mix the papaya, remaining lime juice, 1 teaspoon lime zest and chili. Place a meringue on each of 6 plates. Spoon about 1 1/2 tablespoons custard into the well of each meringue, and top with papaya. Sprinkle with a pinch of Maldon sea salt.

LIME MERINGUE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, whisk together the egg yolks and sweetened condensed milk until well blended. Gradually whisk in the lime juice. Pour into the graham cracker crust.
• Bake for 25 minutes in the preheated oven, or until the center is set when the pie is gently shaken. Set aside. Reduce the oven temperature to 325 degrees F (165 degrees C).
• In a large clean bowl, whip egg whites with cream of tartar until soft peaks form. Gradually sift in the confectioners' sugar, while continuing to whip to stiff peaks. Spoon on top of the slightly cooled pie, sealing the meringue to the edges of the crust.
• Bake for about 10 minutes in the preheated oven, until the meringue is lightly toasted. Cool to room temperature before refrigerating. Chill for at least 2 hours before serving.

BEST LIME TART

Steps:

• Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter, almonds and sugar. Press onto the bottom and up the sides of a greased 9-in. tart pan. Bake until edges are lightly browned, 15-18 minutes., In a large bowl, whisk egg yolks, milk, lime juice and zest. Pour over crust. Bake until center is almost set, 12-14 minutes. Cool on a wire rack. Refrigerate at least 2 hours., In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in sour cream and grated lime zest. Spread over tart. Garnish with raspberries and lime wedges.

LIME DIVINE TARTS

Steps:

• In a small heavy saucepan over medium heat, whisk eggs, egg yolk, sugar, lime juice and zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Transfer to a small bowl; cool. Cover and refrigerate until chilled., In a small bowl, cream butter and cream cheese until smooth. Gradually add flour; mix well. Cover and refrigerate 1 hour or until easy to handle., Preheat oven to 375°. Shape dough into 1-in. balls; press onto the bottom and up sides of 24 ungreased miniature muffin cups. Prick bottoms with a fork. Bake 15-17 minutes or until golden brown. Cool 5 minutes before removing from pans to wire racks to cool completely., Fill shells with lime mixture. Garnish with chocolate curls and lime zest strips. Refrigerate leftovers.