Becky Luigart-Stayner
8 servings (serving size: 1 piece)

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.

How to Make It

Step 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.

Step 2

Preheat oven to 425°.

Step 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.

Step 4

Reduce oven temperature to 350°.

Step 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.

Step 6

Increase oven temperature to 425°.

Step 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.

Ratings & Reviews

kate1224's Review

October 28, 2009
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.

cjbuddy's Review

September 07, 2009
This is perfect! I love key lime pie and this doesn't taste light at all. Only tricky part is the crust, but by the second time I made it no problem at all. Will make again and again.

Alextn's Review

July 29, 2009
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!

Spdshn's Review

July 03, 2009
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.

lknoll10's Review

May 23, 2009
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.

beachbabies's Review

August 12, 2013

kieverett's Review

June 17, 2013