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Lemon and lime meringue tart
Lemon and lime meringue tart
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Prep Time:
235 minutes
Cook Time:
65 minutes
Total Time:
300 minutes
Indulge in Curtis Stone's zesty lemon lime meringue tart for a delightful afternoon treat.
Ingredients:
  • 150g plain flour
  • 55g icing sugar
  • 65g unsalted butter, cold, cut into 1cm cubes, plus softened butter to coat pan
  • 1 free range egg, beaten
  • 1.10 gm pure vanilla extract
  • 4 lemons, zested and juiced
  • 5 limes, zested and juiced
  • 180ml thickened cream
  • 6 free range eggs
  • 6 free range egg whites, room temperature
  • 165g caster sugar
  • Lime zest, to garnish
Instructions:
  • In a large bowl, sift together the flour and icing sugar. Use your fingers to blend the butter into the flour until it looks like coarse meal with a few pea-size pieces of butter. Create a well in the center and add 1 1/2 tablespoons of beaten egg and vanilla. Stir for about 1 minute until the dough comes together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for 1 hour until firm.
  • Preheat the oven to 180°C and generously coat a 24cm round tart pan with a removable bottom with the softened butter. Position the rack in the center of the oven.
  • Place the pastry dough between two sheets of baking paper and roll it out evenly to a 2mm thickness, creating a 30cm circle. Transfer the dough to a baking tray and freeze for 5 minutes to firm up.
  • Take the dough out of the baking paper and place it over the tart pan, gently shaping it to fit. Press the dough into the pan, leaving a 1cm overhang. Place the tart pan on a baking tray and freeze for 30 minutes.
  • Press baking paper into the frozen crust and fill it generously with dried beans to ensure even baking. Bake the crust for about 10 minutes or until the dough is partially cooked. Remove the beans and paper, trim any excess crust with a sharp knife, then bake for 12-15 more minutes until golden brown.
  • In a large bowl, vigorously whisk together the sugar and zests until the sugar is moistened and fragrant, for about 30 seconds.
  • Heat the cream, sugar, 1/3 cup (80ml) lemon juice, and 1/3 cup (80ml) lime juice in a small saucepan over medium heat until simmering. Whisk eggs and 1/4 teaspoon of sea salt flakes in a large bowl. Gradually pour the hot cream mixture into the eggs while whisking constantly until well combined. Strain the mixture through a fine mesh sieve into a large bowl, skimming off any froth.
  • Lower the oven temperature to 120C. Pour the hot filling into the hot tart crust. Bake for 20-30 mins until the edges are just set, and the center jiggles slightly. Allow the tart to cool on a wire rack at room temperature for at least 1 hour. Transfer the cooled tart to a large serving tray and refrigerate for about 1 hour until the filling is slightly firm to the touch.
  • To prepare the topping, preheat the grill. In a heatproof bowl set over simmering water, whisk egg whites and sugar vigorously for 8 minutes until frothy and sugar dissolves, or until the temperature reaches 72C on a sugar thermometer. Transfer the mixture to an electric stand mixer with the whisk attachment and whip on medium speed for 6 minutes until stiff, glossy peaks form.
  • Spoon dollops of meringue over the tart, creating a decorative pattern. Broil for 30 seconds or until meringue is lightly golden. Sprinkle with lime zest before serving.

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