Classic Lime Tart with Meringue Topping
Ingredients
Crust
- 180 g all-purpose flour
- 30 g powdered sugar
- 1/4 tsp salt
- 100 g cold butter
- 1 medium egg yolk
- 2-4 tsp cold water
Filling
- 8-10 limes
- 200 g granulated sugar
- 5 medium egg yolks
- 2 medium eggs
- 1/2 tsp salt
- 60 g butter
Meringue
- 3 medium egg whites (about 100 g)
- 125 g granulated sugar
- 1/4 tsp salt
Preparation
Mix flour, powdered sugar, and salt in a bowl. Add cold butter in cubes and rub between fingers until no butter pieces are visible. Add egg yolk and cold water and knead quickly with hands to form a dough. Press flat, wrap in plastic wrap, and chill for at least 1 hour
Prepare a 23 cm tart pan. Roll out the dough between two sheets of parchment paper to a 3-4 mm thick circle, about 30-35 cm in diameter, occasionally removing and reapplying the top parchment to prevent wrinkling and ensure even rolling
Remove the top parchment and invert the dough over the tart pan. Remove the second parchment. Lift the edges and gently press the dough into the pan. Trim excess dough at the rim with a small knife
Preheat oven to 180°C (350°F). Prick the chilled crust with a fork, line with parchment and pie weights, and bake for 15 minutes. Remove weights and bake for another 5-10 minutes until golden. Let cool
Zest and juice the limes. In a heatproof bowl, whisk together lime juice, zest, sugar, egg yolks, eggs, and salt
Place the bowl over a pot of simmering water and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 10-15 minutes
Remove from heat and stir in butter until melted and smooth. Let cool slightly
Pour the lime curd into the pre-baked crust
In a clean bowl, beat egg whites and salt until soft peaks form. Gradually add sugar and beat until stiff, glossy peaks form
Spread the meringue over the filling, sealing the edges to the crust
Bake for 10-15 minutes until the meringue is golden. Let cool completely before serving
