Key Lime Tart

Becky Luigart-Stayner

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.

Yield: 8 servings (serving size: 1 piece)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 287
  • Calories from fat: 22%
  • Fat: 7g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 8.2g
  • Carbohydrate: 48.1g
  • Fiber: 0.4g
  • Cholesterol: 113mg
  • Iron: 1.3mg
  • Sodium: 118mg
  • Calcium: 157mg

Ingredients

  • Crust:
  • 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
  • Filling:
  • 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
  • Meringue:
  • 1/4 teaspoon cream of tartar
  • 3 large pasteurized egg whites
  • 1/4 cup sugar
  • 1/4 teaspoon vanilla extract

Preparation

  1. 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.
  2. Preheat oven to 425°.
  3. 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.
  4. Reduce oven temperature to 350°.
  5. 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.
  6. Increase oven temperature to 425°.
  7. 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.
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