Last week, an impromptu birthday barbecue for a close friend left me scrambling for a suitable cake that I could make and ice in less than 4 hours. I thought about it, realized it wasn’t going to happen, and decided on a less festive, but equally delicious tart instead.
Since I was in the middle of making graham crackers at the time, I decided to do a graham cracker crust, literally. I rolled out the graham cracker dough and par-baked it before filling it with David Lebovitz’s lime meringue tart filling.
The result was pleasantly tart and sweet and the graham cracker crust held up surprisingly well. I have mild obsession with limes, especially key limes, so I thought that the curd would have been better with a touch more lime, but the lack of lime-ness was probably my fault because I forgot to add the lime zest.
Lime Meringue Tart Recipe adapted from David Lebovitz
One 8 inch pie tart (the filling will be quite tall)
4 tablespoons of butter, cut into pieces
1/4 cup and 2 tablespoons freshly squeezed key lime juice
1/4 cup and 2 tablespoons sugar
zest of 2 limes
pinch of salt
2 large eggs and 1 large egg white
2 large egg whites
5 tablespoons sugar
pinch of salt
touch of vanilla
your favourite tart dough or graham cracker crust
Preheat the oven to 375º (180ºC.)
1. In a medium-sized saucepan, warm the butter, lime juice, sugar, zest, and salt.
2. In a separate bowl, whisk together the eggs and the yolks.
3. When the butter has melted and the mixture is warm, gradually pour some of the warm lime juice mixture into the eggs, whisking constantly. Scrape the warmed eggs back into the saucepan and cook the mixture over low heat.
4. Stir the mixture constantly over low heat, using the whisk, until the filling thickens and begins to resemble soft jelly. Do not let it boil.
5. Remove from heat and scrape the filling into the pre-baked tart shell.
6. Bake for 10 minutes.
7. To make the meringue whip the whites on high speed to soft peaks. Gradually add the sugar and the salt, while whipping on high speed, until the meringue is shiny and stiff. Beat in the vanilla, then pipe or spread over the tart.
8. Using a kitchen torch, brown the meringue or pop the tart under the broiler keeping a close eye on it.
9. Chill and enjoy!