Texas Big Hairs Lemon Lime Meringue Tarts Recipe 485

LIME 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 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

INDIVIDUAL KEY LIME PIES - PIONEER WOMAN RECIPE - (4.3/5)

Steps:

• LIME CURD: Combine the lime juice, sugar and butter in a medium saucepan and cook on a low flame until the butter melts. Beat the eggs, add to the saucepan and stir until combined. Bring to a simmer. Stir constantly and cook until the mixture is a thick and creamy consistency, 5 to7 minutes. Pass through a mesh strainer. Chill for 2 hours in the fridge. CRUST: Add the sugar and graham crackers to a food processor. Pour in the melted butter and pulse to combine. TOPPING: Whip the cream with the sugar until stiff. To assemble, layer the crumb mixture into the bottom of a serving cup, followed by the lime curd. Top with the whipped cream mixture and garnish with lime zest.

TEXAS BIG HAIRS LEMON-LIME MERINGUE TARTS RECIPE - (4.8/5)

Steps:

• To Make the Crusts: Preheat the oven to 350 degrees. Arrange the pecans on a baking sheet in a single layer and toast them in the oven for 7 to 9 minutes, until golden brown and aromatic. (If using almond slices, toast for 5 to 7 minutes.) Coarsely chop the pecans. With your fingers, butter eight 4 3/8-inch, 1 cup capacity disposable foil tartlet pans, using about 2 tablespoons softened unsalted butter total. Using a mixer fitted with a paddle attachment, cream butter and sugar in a large bowl on medium-high speed until fluffy, about 3 minutes. Add the vanilla, then gradually add the flour and salt and combine on low speed until incorporated. Add the nuts and mix on low speed just until they are incorporated. Form the dough into a ball it will be sticky and cover it with plastic wrap. Refrigerate at least 30 minutes. Preheat the oven to 350 degrees. Remove the dough from the refrigerator, divide into 8 equal portions, and press into the prepared pans, making sure it comes up to the top edge of the pans. If the dough sticks to your hands, dust them with flour as often as necessary. Bake the crusts about 20 minutes, until golden brown. Remove from the oven and cool at least 30 minutes before filling with lemon-lime curd. (Don't worry if the tart bottoms look wrinkly.) At this point, the crusts can be cooled and stored in airtight containers for up to 2 days. To Make the Curd: Whisk the egg yolks, sugar, lemon juice, lime juice, and zest in the top of a double boiler or in a metal bowl placed over a saucepan filled with 2 inches of simmering water (the simmering water should not touch the bottom of the bowl). Add the butter to the egg yolk mixture and whisk until melted and smooth. Cook about 40 minutes, stirring lightly with a whisk about every 15 minutes. The curd should be thick, resembling the consistency of loose custard. Transfer warm mixture to a bowl and cover it with plastic wrap, pressing the wrap onto the surface of the curd, sealing it and leaving no air between the wrap and curd. Refrigerate the curd for at least 4 hours and up to 3 days. For express cooling, freeze it for at least 1 hour. To Make the Meringue: Set a large, perfectly clean metal bowl over a pot of simmering water. Pour in the egg whites and sugar. (If there is a trace of fat in the bowl, the eggs won't reach their proper volume.) Heat the egg whites and sugar while whisking constantly until the sugar melts and there are no visible grains in the meringue. Take a little meringue mixture and rub it between your fingers to make sure all the sugar grains have melted. Remove the meringue from over the simmering water and whip it with a mixer fitted with a whisk attachment on low speed for 5 minutes longer, until the meringue is stiff and shiny. Position an oven rack in the center of the oven and preheat the broiler. To assemble the tarts, spoon the chilled lemon-lime curd into the crusts, filling them about three-quarters of the way to the top. Pile the meringue on top of the curd. Style the meringue on top of the curd. Style the meringue with your fingers by plucking at it to tease the meringue into jagged spikes. Having a bit of meringue stuck to your fingers will help you form big spikes on the tarts. (For those who do not like the hands-on approach, stroking the meringue with the back of a spoon works almost as well but is not as much fun.) Set the tarts on the middle rack of the oven and broil until the meringue topping turns golden brown, about 1 minute. Watch the tarts closely, as they can turn from browned to burned in a matter of seconds. (If you are using a kitchen torch, hold it 2 to 3 inches away from the meringue and move the flame slowly around the meringue until it is browned all over.) The tarts should be served the same day they are assembled.

LEMON-BERRY ICEBOX CAKE (FOOD NETWORK - JULY 2014) RECIPE - (4.5/5)

Steps:

• Toss 1 cup each strawberries and mixed berries with 1 tablespoon granulated sugar and the juice of 1/2 lemon in a medium bowl; set aside to macerate, 30 minutes. Meanwhile, puree 1 cup mixed berries in a blender until smooth. Refrigerate the remaining 2 cups each strawberries and mixed berries for topping. Beat the cream cheese, confectioners' sugar, vanilla, the zest of both lemons and the juice of 1 lemon in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes. Add the heavy cream and beat until slightly stiff peaks form, 1 to 2 minutes. Transfer half of the whipped cream mixture to a separate bowl and fold in the berry puree. Line a 9-by-5-inch loaf pan with plastic wrap, leaving an overhang on all sides. Spread 1 cup of the plain whipped cream mixture in the pan (refrigerate the rest for topping). Cover with a single layer of cookies. Spread 1 cup of the berry whipped cream over the cookies, then top with half of the macerated berries and another 1 cup berry whipped cream. Repeat with another layer of cookies, berry whipped cream and the remaining macerated berries and berry whipped cream. Top with another layer of cookies (you may have some left over). Cover with plastic wrap and refrigerate at least 6 hours or overnight. Before serving, toss the remaining 2 cups each strawberries and mixed berries with the remaining 1 tablespoon granulated sugar and juice of 1/2 lemon in a large bowl; set aside to macerate, 30 minutes. Uncover the cake and invert onto a platter; remove the plastic. Cover with the reserved plain whipped cream. Top with the macerated berries.