Becky Luigart-Stayner
Yield
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

lknoll10
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

beachbabies
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

cjbuddy
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

kieverett
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

Spdshn
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

jack63
August 12, 2013
N/A

kieverett's Review

kate1224
June 17, 2013
N/A