Mile High Lime Meringue Tart Recipes

LEMON MERINGUE TART

Steps:

• 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.
• Meanwhile, preheat the oven to 375 degrees F.
• 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.
• Raise the oven temperature to 425 degrees F.
• 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.
• Immediately spread the lemon 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.
• 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 one at a time, and then add the lemon zest, lemon juice, and salt. Don't worry; it will look curdled.
• 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 1 to 2 minutes, whisking constantly. Don't allow it to boil! It will be 175 degrees F on an instant-read thermometer. Pour into a bowl and cool to room temperature.

MILE-HIGH LIME MERINGUE TART

Steps:

• 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.
• 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.
• 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.
• 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.

MILE HIGH LEMON MERINGUE PIE

Steps:

• 1. Bake the crust according to package.
• 2. In a large bowl, beat 9 egg yokes until blended. Put the whites in a separate large bowl. DO NOT refrigerate the whites they need to be room temperature.
• 3. In another bowl, whisk together 1 1/2 cups of the sugar and the cornstarch, then whisk in the beaten eggs, the lemon juice and salt.
• 4. Transfer to a heavy saucepan, place over medium heat and heat until the mixture comes to a full boil, whisking constantly. Reduce heat to low and let bubble for 15 seconds. Be careful not to overcook the filling or it will separate. Remove from heat and whisk in the butter.
• 5. pour into the baked crust
• 6. MERINGUE
• 7. Using a mixer on high speed, beat the reserved egg whites until soft peaks form.
• 8. Beat in the remaining sugar, beating until the egg whites become a meringue with stiff, shiny peaks.
• 9. Using a spatula, spread the meringue evenly over the hot filling, making sure the meringue touches the crust on all sides this will help to stop shrinkage. Swirl the meringue to form peaks
• 10. Bake until the meringue is browned,or to your liking about 5 minutes. Transfer to a rack and cool completely before serving, at least 4 hours. Serves 8.

MILE-HIGH LEMON MERINGUE PIE

Steps:

• Make the crust: Pulse the flour, sugar and salt in a food processor. Add the shortening and pulse a few times until combined. Add the butter and pulse just until coarse crumbs form. Add the vinegar and 3 tablespoons ice water; pulse until the dough comes together but is slightly crumbly. Pinch the dough - if it's too crumbly, pulse in more ice water 1 teaspoon at a time. Turn out the dough onto a large sheet of plastic wrap. Wrap the dough, then flatten into a disk. Refrigerate until firm, at least 1 hour or overnight.
• On a lightly floured surface, roll out the dough into a 13-inch round. Ease into a 9-inch pie plate. Fold the overhanging dough under itself, then crimp the edges. Refrigerate the crust until firm, at least 1 hour.
• Preheat the oven to 375˚ F. Prick the bottom of the crust with a fork, line with parchment paper and fill with pie weights or dried beans. Place the crust on a rimmed baking sheet and bake until golden brown around the edges, about 15 minutes. Remove the parchment and weights and continue baking until the crust is a deep golden brown on the bottom, 20 to 30 more minutes. Remove from the oven and let cool while preparing the filling but leave the oven on.
• Make the filling: Whisk the egg yolks in a medium bowl until smooth; set aside. Whisk the sugar, cornstarch and salt in a medium saucepan to combine. Whisk in the water and lemon juice and turn the heat to medium. Bring to a gentle simmer and cook, whisking, until thickened, about 5 minutes. Slowly whisk about one-quarter of the sugar mixture into the egg yolks. Whisk in another one-quarter of the sugar mixture until smooth, then pour the mixture back into the saucepan. Continue cooking, whisking constantly to keep the egg yolks from scrambling, about 1 more minute. Stir in the butter and lemon zest until the butter melts; remove from the heat.
• Immediately make the meringue while the filling is still hot: Combine the egg whites and cream of tartar in a large bowl and beat with a mixer on medium-high speed until soft peaks form, 1 to 2 minutes. Very slowly beat in the sugar; continue beating until firm glossy peaks form, about 4 minutes more (do not overbeat). Give the lemon filling a quick stir, then pour into the crust. Immediately spread the meringue on top of the hot filling, spreading it all the way to the crust; use the back of a spoon to make swoops and peaks. Bake until the meringue is golden brown in spots, 5 to 7 minutes; do not overbake to avoid weeping.
• Remove the pie to a rack and let cool 1 hour, then refrigerate until completely cooled before slicing, about 4 hours.

MILE HIGH LIME PIE

Steps:

• In a bowl, combine the milk, sour cream, lime juice, and food coloring if desired. Fold in whipped topping. Pour into the crust and refrigerate for at least 12 hours. Preparation time does not include refrigeration time.

MILE-HIGH MERINGUE PIE RECIPE - (4.5/5)

Steps:

• Pie crust: Whisk together the flour and salt. Add the shortening, working it in until the mixture is evenly crumbly. Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. Don't be too thorough; the mixture should be very uneven, with big chunks of butter in among the smaller ones. Add 2 tablespoons of water, and toss to combine. Toss with enough additional water to make a chunky mixture. It should barely hold together when you squeeze a handful, though the remainder may look quite dry. Scoop the mixture out onto a piece of parchment or waxed paper, and flatten it out a bit. Take a spray bottle of water, and spritz the dry parts with the water. Using the parchment or waxed paper, fold the dough over on itself - first from one side, then from the other. You'll find that the dry crumbs are becoming incorporated with the cohesive dough. If there are still dry areas, spritz them with additional water, and fold the dough in on itself again. Keep folding and gathering until just a few dry crumbs remain unincorporated; this should only take a few folds. For a visual demonstration of this technique, see Pie, Any Way You Slice It. IMPORTANT NOTE: Instead of doing the spray bottle thing (too much hassle, as I've tried it before) I used my food processor by adding the shortening and pulsing until crumbly. I then added the butter (cut into small chunks) and the ice water and pulse a few times until the dough was "shaggy". I dumped the dough onto plastic wrap and molded into a round disk and refrigerated for at least 30 minutes. When you're "ready to roll," remove the dough from the fridge. If the dough has been refrigerated longer than 30 minutes, let it rest at room temperature for 10 to 15 minutes before rolling, to allow the butter to soften up a bit. Roll the dough to the size needed (about 12" for a 9" pie). Place it in a pie pan, and refrigerate it while you prepare your filling. Fill and bake as directed in your recipe. Blind bake the pie crust: To bake an unfilled pie crust, preheat the oven to 400°F. Line the chilled crust with foil or parchment paper, and fill it with pie weights or dried beans. Bake the crust for 20 minutes. Remove it from the oven, and gently remove foil or parchment with the weights or beans. Return the crust to the oven for 10 to 20 more minutes, until it's golden brown all over. If the edges of the crust start becoming too brown, cover them with a pie shield, or strips of aluminum foil. Remove the crust from the oven and cool completely before adding the filling. To make the filling: Mix the sugar, Instant ClearJel (or cornstarch), and salt together in a saucepan. Add the eggs and whisk well, then whisk in the juice. Heat the mixture over medium heat until it's very hot; it may come to a boil, or it may just "seethe" a bit, like it's trying to boil and not quite making it. Let it boil or seethe for 30 seconds. Stir in the butter, stirring until it melts, then pour the mixture into the baked pie shell. Rub a piece of butter over the surface to prevent a skin from forming (I didn't find this necessary. I gently pressed plastic wrap over the filling). Cover with plastic wrap, and chill for several hours before topping with the meringue. To make the meringue: Preheat your oven to 375°F with the oven rack in the lowest position. Whisk the meringue powder and water together, then beat until foamy. Add the salt, sugar and vanilla, and beat on medium-high speed until the meringue is thick and shiny. Beat in the marshmallow. To finish the pie: Remove the pie from the refrigerator. Top it with the meringue, using a spatula to form peaks. Bake the pie for 18 to 22 minutes, or until the meringue has browned. Remove it from the oven, cool it, and refrigerate until serving. Store the pie, loosely covered, in the fridge for up to 3 days.

MILE-HIGH LIME PIE

Steps:

• In a large bowl, combine the milk, sour cream, lime juice and food coloring if desired. Fold in whipped topping. Pour into the crust. Refrigerate for at least 12 hours.

MILE HIGH MERINGUE

Steps:

• In a small saucepan, combine the cornstarch, 3 tablespoons sugar, salt, lemon juice and water.
• Bring to a slow boil over medium heat and stir until clear and thick.
• Set aside and cool completely.
• In a large bowl, beat the egg whites until soft peaks form.
• Gradually add cooled cornstarch mixture, beating until mixture thickens.
• Gradually add 6 tablespoons sugar, beating until soft peaks form, approximately 5 to 8 minutes.
• Spoon the prepared meringue over your favorite pie and bake in a preheated 325 degree oven for 30 minutes or until golden brown.

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.