Mile-High Lime Meringue Tart

Mile-High Lime Meringue Tart | ZoeBakes photo by Zoë François

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. 

Watch me make the tart in my Instagram video and recipe below:

Mile-High Lime Meringue Tart | ZoeBakes photo by Zoë François   

Mile-High Lime Meringue Tart

To find equipment used go to my ZoëBakes Kitchen Essentials Page.

Tart Dough from SWEET by Helen Goh and Yotam Ottolenghi

2 1/3 cups (300g) all-purpose flour

3/4 cup (90g) confectioners’ sugar

1/4 teaspoon salt

3/4 cup, plus 2 tablespoons (200g) unsalted butter, cold, cut into small pieces

1 teaspoon lime zest

1 yolk

2 tablespoons water (more if it isn’t coming together)

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.

Lime Curd:

12 large yolks

2 cups (225g) sugar

1 cup fresh squeezed lime juice

Zest of 2 limes

2 sticks (226g) unsalted butter

Pinch salt

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. 

Swiss Meringue:

2 cups egg whites

4 cups (450g) sugar

2 teaspoons vanilla extract (make your own)

Pinch salt

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.

Mile-High Lime Meringue Tart | ZoeBakes photo by Zoë François 

To assemble the tart: Blind bake the tart dough as directed in the “Pear Tart” instagram video.  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 Lime Meringue Tart | ZoeBakes photo by Zoë FrançoisMile-High Lime Meringue Tart | ZoeBakes photo by Zoë François

Mile-High Lime Meringue Tart
Author: 
Recipe type: Tart
 
Tart Dough from SWEET by Helen Goh and Yotam Ottolenghi
Ingredients
  • Tart Dough:
  • 2⅓ cups (300g) all-purpose flour
  • ¾ cup (90g) confectioners' sugar
  • ¼ teaspoon salt
  • ¾ cup, plus 2 tablespoons (200g) unsalted butter, cold, cut into small pieces
  • 1 teaspoon lime zest
  • 1 yolk
  • 2 tablespoons water (more if it isn't coming together)
  • Lime Curd:
  • 12 large yolks
  • 2 cups (225g) sugar
  • 1 cup fresh squeezed lime juice
  • Zest of 2 limes
  • 2 sticks (226g) unsalted butter
  • Pinch salt
  • Swiss Meringue:
  • 2 cups egg whites
  • 4 cups (450g) sugar
  • 2 teaspoons vanilla extract (make your own)
  • Pinch salt
Instructions
  1. 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 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.
  2. 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. Whisk together the lime juice, sugar, yolks, and salt. Add the butter and set over a double boiler. Use a rubber spatula to stir the lime curd until it starts to thicken. It should coat the spatula and cling to it before you remove it from the heat.
  3. 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.
  4. 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. Can be made a couple of days ahead.
  5. 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.
  6. To assemble the tart:
  7. 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.
  8. 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.
  9. 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 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.
  10. 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.
  11. 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.