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Lemon lime meringue tart
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Irresistible lemon lime meringue pie with a fluffy topping.
Ingredients:
  • 225g (1 1/2 cups) plain flour
  • 24.00 gm icing sugar mixture
  • 125g butter, chilled, cubed
  • 1 egg yolk
  • 40.00 gm iced water
  • 3 eggs, at room temperature
  • 80g (1/3 cup) caster sugar
  • 185ml (3/4 cup) thickened cream
  • 100ml fresh lemon juice
  • 52.50 gm fresh lime juice
  • 3 egg whites, at room temperature
  • Pinch of salt
  • 115g (1/2 cup) caster sugar, extra
Instructions:
  • In the bowl of a food processor, combine flour, icing sugar, and butter. Process until mixture looks like fine breadcrumbs. Whisk egg yolk and water together. With the food processor running, add the egg yolk mixture and process until the pastry just forms a ball.
  • Place the pastry on a floured surface and gently combine using your hands until smooth. Shape into a disc, wrap in plastic wrap, and chill in the fridge for 20 minutes.
  • Roll out the pastry on a floured surface until 3mm thick using a floured rolling pin. Line a 23cm fluted tart tin with removable base with the pastry, trim any excess, and then chill in the freezer for 30 minutes. Preheat the oven to 190°C.
  • Place the pastry case on a baking tray and bake until light golden, about 20 minutes.
  • In a bowl, combine eggs, caster sugar, cream, and lemon and lime juices. Whisk until mixture is well combined. Remove the baked pastry case from the oven and reduce oven temperature to 160°C. Pour the filling into the warm pastry case and bake for 30 minutes until the filling is lightly set in the center. Once done, place the tart tin on a wire rack to cool to room temperature for about 1 hour.
  • Preheat the oven to 180°C. In a clean, dry bowl, use an electric beater to whisk egg whites and salt until soft peaks form. Gradually add extra caster sugar one spoonful at a time, whisking constantly until the mixture is thick and glossy. Spoon the meringue on top of the tart and use the back of a spoon to spread it, gently doming the center and creating decorative swirls. Ensure the meringue is touching the pastry all around the top edge. Bake for 8 minutes or until the meringue is lightly set and golden. Allow it to cool for 15 minutes before serving.

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