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:

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St Patrick’s Day Cupcake

St. Patrick's Day Cupcake | ZoeBakes photo by Zoë François

Happy St. Patrick’s Day. Here is a simple, but delicious St. Patrick’s Day cupcake to help you celebrate this greenest of holidays. You can watch me bake and decorate these in my Instagram videos. You’ll also see me save a buttercream from ruin and bring it back to fluffy perfection. The art of pastry is being able to fix what goes wrong. And there is a blow torch involved, so that’s fun. (more…)

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Lemon Pudding Cake

Meyer Lemon Pudding-Cake | photo by Zoë François

It’s a little bit pudding and a little bit cake, all in one recipe. I was first awed by this lemon pudding-cake when I went to a pastry conference at the CIA and met the pastry chef from Craft, Karen Demasco. She served this dessert; made up of a layer of tangy lemon curd baked on top of a sweet delicate cake. They were clearly baked as one, but the two layers were so distinct in appearance and taste. I fell in love. When Karen wrote a book last year I was so excited to see this recipe in it! I have made it with lime juice, grapefruit and even passionfruit juices.

You can use six to eight ramekins for this batch, depending on how tall you want your cake to stand.

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Lemon-Lime Mousse with Fresh Strawberries

Lemon-lime mousse with fresh strawberries | ZoëBakes | Photo by Zoë François

I adore Key Lime Pie and order it as often as it appears on a dessert menu. Most of the time I’m disappointed. It is usually too sweet, not tart enough and the texture just screams gelatin. When I took a bite of this mousse it reminded me of a super light key lime pie filling. The best part is that it doesn’t actually require key limes, which have a short growing season and the bottled stuff just leaves me flat. The lemon-lime mousse is tangy, just a touch sweet, and it is so light, it melts on your tongue. The fresh strawberries lend a perfect balance of flavor and texture to the dessert. I put them in glass jars because the lemon-yellow mousse and lipstick-red strawberries are so pretty together I wanted to be able so see them. It is also the best way to bring dessert along to a pot luck or picnic. These jars are probably familiar to many of you who eat Bonne Maman French preserves that come in them. I save the jars and pretty checkered lids to reuse. (more…)

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