January 27, 2019 (updated April 7, 2023) by Zoë François | dessert, fruit dessert, Meringue, Tart
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This Mile-High Lime Meringue 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. Of course, and you all know why I love this tart so much…I get to use my blow torch to toast the top. If you don’t have a blow torch by now, I urge you to get one, but you can also use your gas broiler, although it won’t come out nearly as evenly toasted.
The tart pan I used is from Emile Henry and it is a bit different than any of the other tart pans you’ve seen me use. It is ceramic, just like their pie plates, which are my go to and this pan doesn’t have a false bottom. Typically a tart pan’s bottom lifts out, making it easier to slip the tart out of the pan and onto a serving dish. This one is so pretty, I just left the tart right in the pan and presented the whole thing at the table. The tart was much easier to remove than I had assumed, it is just like a pie plate. The other thing to know about this tart pan is that it is quite large, so I made a bigger batch of lime curd and meringue to properly fill the pan.This same recipe can be made with a 10-inch round tart pan.
Watch me make the tart in my Instagram video and recipe below:
How to Make Lime Meringue Tart
Find the full recipe at the bottom of this post!
To find equipment used go to my ZoëBakes Kitchen Essentials Page.
Tart Dough from SWEET
by Helen Goh and Yotam Ottolenghi
To make the 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 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. See my “Pear Tart” video to watch me make and blind bake the dough.
To make the curd: This recipe makes enough to fit the large Emile Henry Tart Dish. If you are using a standard size tart dish, you will want to make a half batch. Directions for making Lime Curd here. You can watch me make the lime curd in my “Lime Tart” instagram video.
To make the 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. See my “101 meringue” video on instagram to watch me make the Swiss Meringue.
Toasting the meringue: Once the meringue is fully whipped, use your blow torch to toast it right in the mixing bowl. Stir the toasted bits into the meringue and repeat this 4 or five times. This will give you a toasted meringue flavor though out the mile-high meringue and not just on the edge. Once the meringue is on the tart, toast it again.
To assemble the tart: Blind bake the tart dough as directed in the “Pear Tart” instagram video. 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 (this will take more or less time depending on the temperature of your lime curd and how thick it is in the crust. Check it after about 15 minutes or sooner for small tarts).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 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.
4.75 from 4 votes
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Course: Tart
Cuisine: Desserts
Author: Zoë François
Ingredients
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
Instructions
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.
Tried this recipe?Let us know how it was!
