Lime Meringue Tarts Recipes

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LIME MERINGUE TART



Lime Meringue Tart image

Provided by Ina Garten

Categories     dessert

Yield 8 servings

Number Of Ingredients 15

1 1/4 cups all-purpose flour
1/2 cup, plus 3 tablespoons sugar
Kosher salt
6 tablespoons (3/4 stick) cold unsalted butter, diced
2 tablespoons cold vegetable shortening, (recommended: Crisco)
1/4 cup ice water
4 extra-large egg whites, at room temperature
1/4 teaspoon cream of tartar
Lime Filling, recipe follows
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
4 extra-large eggs
1/4 cup finely grated lime zest (6 to 8 limes)
1/2 cup freshly squeezed lime juice
1/8 teaspoon kosher salt

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 Crisco 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 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.
  • 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, one at a time, and then add the lime zest, lime juice, and salt. Don't worry; it will look curdled.
  • Pour the mixture into a small saucepan and cook over medium-low heat for 6 to 8 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 F on an instant-read thermometer. Pour into a bowl, cover with plastic wrap and chill.
  • Yield: 3 cups

LIME-MERINGUE TARTS



Lime-Meringue Tarts image

A shell made entirely of meringue is called a vacherin; these were filled with lime curd.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 7

4 large egg yolks
2 large eggs
3/4 cup sugar
1/2 cup freshly squeezed lime juice
4 tablespoons unsalted butter, cut into small pieces
Grated zest of 2 limes
1 1/2 recipes Swiss Meringue

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.

KEY LIME MARSHMALLOW MERINGUE TARTS



Key Lime Marshmallow Meringue Tarts image

After spending time last winter in Key West, my husband and I became obsessed with Key lime pie. This is my downsized version of one we tried while spending time in that area. Marshmallow creme is the extra special touch. -Barbara Hahn, Park Hills, Missouri

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 tarts.

Number Of Ingredients 11

1-1/4 cups graham cracker crumbs
1/2 cup almond paste
1/3 cup unsalted butter, melted
2 tablespoons brown sugar
FILLING:
2 cans (14 ounces each) sweetened condensed milk
3/4 cup plus 2 tablespoons Key lime juice
MERINGUE:
2 large egg whites
1/4 teaspoon cream of tartar
1 jar (7 ounces) marshmallow creme

Steps:

  • In a large bowl, combine the cracker crumbs, almond paste, butter and sugar; press onto the bottom and up the sides of eight ungreased 4-in. fluted tart pans with removable bottoms. Place on baking sheets. Bake at 350° for 7-9 minutes or until lightly browned. Cool on wire racks., In large bowl, whisk milk and lime juice. Pour into crusts. In a large bowl with clean beaters, beat egg whites and cream of tartar on medium speed until soft peaks form. Add marshmallow creme, a tablespoon at a time, beating on high until stiff peaks form. Spread meringue over filling. Return to baking sheets., Bake at 325° for 15-20 minutes or until meringue is lightly browned. Cool completely on wire racks. Refrigerate for at least 4 hours before serving.

Nutrition Facts : Calories 624 calories, Fat 22g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 239mg sodium, Carbohydrate 99g carbohydrate (84g sugars, Fiber 1g fiber), Protein 11g protein.

KEY LIME MERINGUE TART



Key Lime Meringue Tart image

Fresh Key limes add a delicious tang to the filling. And the finishing touch? A crown of perfectly browned meringue. Timing note: The finished pie needs to chill for at least an hour before serving.

Provided by Karen DeMasco

Categories     Egg     Dessert     Easter     Cream Cheese     Lime     Spring     Family Reunion     Potluck     Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Kosher

Yield Makes 8 servings

Number Of Ingredients 22

Key lime curd:
3 large eggs
3 large egg yolks
1/2 cup sugar
1/3 cup fresh Key lime juice (from about 18 limes) or regular fresh lime juice
3 tablespoons fresh lemon juice
1/4 teaspoon coarse kosher salt
1/2 cup (1 stick) unsalted butter, cut into 1/4-inch cubes
Crust:
6 tablespoons (3/4 stick) unsalted butter, room temperature
3 ounces chilled cream cheese, cut into 1/2-inch cubes
1 tablespoon sugar
3/4 cup unbleached all purpose flour
1/4 teaspoon coarse kosher salt
Meringue:
4 large egg whites, room temperature
2/3 cup sugar
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon coarse kosher salt
Special Equipment
9-inch-diameter tart pan with removable bottom Kitchen torch

Steps:

  • For Key lime curd:
  • Whisk eggs, yolks, sugar, lime juice, lemon juice, and coarse salt in medium metal bowl. Set bowl over medium saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until curd thickens slightly and instant-read thermometer inserted into curd registers 140°F for 3 minutes, 5 to 6 minutes total (do not allow to boil). Remove bowl from over water. Gradually whisk butter into curd a few cubes at a time until smooth, allowing butter cubes to melt before adding more. Strain curd through fine sieve set over small bowl. Press plastic wrap directly onto surface of curd and chill overnight. DO AHEAD: Lime curd can be made 2 days ahead. Keep chilled.
  • For crust:
  • Using electric mixer, beat butter, cream cheese, and sugar in medium bowl until smooth. Add flour and salt and beat just until blended. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.
  • Preheat oven to 375°F. Roll out dough on lightly floured work surface to 11- to 12-inch round. Transfer to 9-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Trim dough overhang to 1/2 inch, then fold overhang in, forming double-thick sides extending 1/4 inch above sides of pan. Pierce crust all over with fork. Freeze crust 20 minutes.
  • Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 25 minutes. Remove foil and beans. Continue to bake until crust is golden and cooked through, about 20 minutes longer. Cool crust completely in pan on rack. Spread curd evenly in baked crust. Chill while making meringue.
  • For meringue:
  • Using electric mixer, beat egg whites in large bowl on medium speed until foamy. Increase speed to medium-high and beat until soft peaks form. Gradually add sugar and powdered sugar 1 tablespoon at a time; beat until meringue is very thick and glossy, about 5 minutes. Beat in vanilla and coarse kosher salt.
  • Spoon meringue in dollops atop curd, then spread and swirl decoratively with table knife. Using kitchen torch, brown meringue in spots, creating white and golden peaks and valleys. Chill uncovered at least 1 hour before serving. DO AHEAD: Can be made 4 hours ahead. Keep chilled.
  • Remove sides from tart pan. Place tart on platter and serve.

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