Before pasteurized egg whites were widely available, meringues were made with raw egg whites, which required extended baking to reach the recommended safe temperature. A common result was a watery meringue. Using a pasteurized product reduces the baking time to just long enough for the meringue to become a beautiful golden brown.
3/4 cup cake flour
1/2 teaspoon sugar
Dash of salt
2 tablespoons chilled butter, cut into small pieces
1 tablespoon olive oil
2 tablespoons ice water
1/2 teaspoon cider vinegar
4 teaspoons grated lime rind
1/2 cup fresh lime juice (about 4 limes)
4 large pasteurized egg yolks
1 (14-ounce) can fat-free sweetened condensed milk
1/4 teaspoon cream of tartar
3 large pasteurized egg whites
1/4 cup sugar
1/4 teaspoon vanilla extract
How to Make It
To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Place flour, 1/2 teaspoon sugar, and salt in a food processor; pulse 2 times or until combined. Add butter and oil; pulse 5 times or until mixture resembles coarse meal. Drizzle flour mixture with water and vinegar; pulse 10 times or just until combined. Gently press mixture into a 3-inch circle on plastic wrap, and cover and chill for 30 minutes.
Preheat oven to 425°.
Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 10-inch circle. Fit dough, plastic wrap side up, into a 9-inch round removable-bottom tart pan. Remove remaining plastic wrap. Press dough against bottom and sides of pan. Pierce bottom of dough with a fork. Line bottom of dough with a piece of parchment paper; arrange pie weights on paper. Bake at 425° for 16 minutes or until edge is lightly browned. Remove pie weights and parchment paper; bake an additional 5 minutes or until bottom of crust is lightly browned. Cool on a wire rack.
Reduce oven temperature to 350°.
To prepare filling, combine rind, juice, egg yolks, and milk, stirring with a whisk until well blended. Pour into prepared crust. Bake at 350° for 15 minutes or until set. Remove tart from oven; place on a wire rack.
Increase oven temperature to 425°.
To prepare meringue, place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until foamy. Add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form; beat in vanilla. Spread meringue evenly over filling, sealing to edge of crust. Make peaks with the back of a spoon (shown here). Bake at 425° for 4 minutes or until golden brown. Serve chilled or at room temperature.
This recipe was good, however-- you must be VERY careful with the crust-- it is very thin- so make sure there are no holes and because of how thin it is-- it burns very easily in the pre-baking-- keep you eye on it! Otherwise, a good recipe.
This has become one of my husband's and my favorite desserts. I've made it 3 times in the past 2 weeks! It has a great tart lime flavor and creamy texture. The crust came out really well. It's a bit small in size when you put it into the tart pan which I sprayed with a non-stick spray, but becomes soft enough that you can work it up onto the sides of the tart pan. I used raw egg whites for the merinque and they worked great. The first time the merinque shrank a bit from the crust edge but the second time I made sure I worked the merinque all the way up the sides of the tart to the crust's top edge and no shrinkage! It's great, it does not taste like a 'light' dessert!
Well it definitely has great lime flavor and comes together really easily and quick. I used a regular frozen crust from the store and I loved it. The only very frustrating part was the meringue. I have never had luck with meringues though, and would probably skip it next time- too difficult. A good whipped cream would do fine. Overall, good to try and fun to enjoy with a good cup of coffee and friends. Will make again some day.
my family and I loved this recipe! it was a little time consuming because of the many steps, but it was pretty straight-forward. the only complaint i had was that i had trouble making the crust big enough so made use a ready made crust instead. it still tasted good though! I will definately make this again.