Key Lime Meringue Tart

Name: Key Lime Meringue Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons coarse kosher salt meringue; 85 grams chilled cream cheese, cut into 1/2-inch cubes; 4 larges egg whites, room temperature; 3 larges egg yolks; 3 larges eggs; 3 Tbsps fresh lemon juice; 79 milliliters fresh Key lime juice (from about 18 limes) or regular fresh lime juice; 59 milliliters powdered sugar; 158 milliliters sugar; 177 milliliters unbleached all purpose flour; 6 Tbsps (3/4 stick) unsalted butter, room temperature; 1 teaspoon vanilla extract

This recipe makes 8 servings with 292 calories, 7g of protein, and 16g of fat each. If 69 cents per serving falls in your budget, Key Lime Meringue Tart might be A mixture of regular lime juice, unbleached all purpose flour, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Whisk eggs, yolks, sugar,lime juice, lemon juice, and coarse salt inmedium metal bowl. Set bowl over mediumsaucepan of simmering water (do not allowbottom of bowl to touch water).

Ingredients you will need

Coarse Salt

Lemon Juice

Lime Juice

Sugar

Water

Egg Yolk

Egg

Equipment you will use

Whisk

Bowl

Whiskconstantly until curd thickens slightly andinstant-read thermometer inserted into curdregisters 140°F for 3 minutes, 5 to 6 minutestotal (do not allow to boil).

Equipment you will use

Kitchen Thermometer

Remove bowlfrom over water. Gradually whisk butterinto curd a few cubes at a time until smooth,allowing butter cubes to melt before addingmore. Strain curd through fine sieve setover small bowl. Press plastic wrap directlyonto surface of curd and chill overnight.DO AHEAD: Lime curd can be made 2 daysahead. Keep chilled.

Ingredients you will need

Lime Curd

Butter

Water

Wrap

Equipment you will use

Plastic Wrap

Sieve

Whisk

Bowl

Using electric mixer, beatbutter, cream cheese, and sugar in mediumbowl until smooth.

Ingredients you will need

Cream Cheese

Sugar

Equipment you will use

Hand Mixer

Add flour and salt andbeat just until blended. Gather dough intoball; flatten into disk. Wrap in plastic andchill at least 1 hour. DO AHEAD: Can be made1 day ahead. Keep chilled. Soften slightly atroom temperature before rolling out.

Ingredients you will need

Dough

All Purpose Flour

Salt

Wrap

Preheat oven to 375°F.

Equipment you will use

Oven

Roll out doughon lightly floured work surface to 11- to12-inch round.

Ingredients you will need

Roll

Transfer to 9-inch tart panwith removable bottom. Press dough ontobottom and up sides of pan. Trim doughoverhang to 1/2 inch, then fold overhang in,forming double-thick sides extending 1/4inch above sides of pan. Pierce crust all overwith fork. Freeze crust 20 minutes.

Ingredients you will need

Crust

Dough

Equipment you will use

Frying Pan

Line crust with foil; fill with driedbeans or pie weights.

Ingredients you will need

Crust

Equipment you will use

Aluminum Foil

Bake until crust is set,about 25 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove foil and beans.Continue to bake until crust is golden andcooked through, about 20 minutes longer.Cool crust completely in pan on rack.

Ingredients you will need

Beans

Crust

Equipment you will use

Oven

Aluminum Foil

Frying Pan

Spread curd evenly in baked crust. Chillwhile making meringue.

Ingredients you will need

Crust

Using electric mixer, beategg whites in large bowl on medium speeduntil foamy. Increase speed to medium-highand beat until soft peaks form.Gradually add sugar and powdered sugar 1tablespoon at a time; beat until meringue isvery thick and glossy, about 5 minutes. Beatin vanilla and coarse kosher salt.

Ingredients you will need

Coarse Kosher Salt

Powdered Sugar

Vanilla

Sugar

Equipment you will use

Hand Mixer

Bowl

Spoon meringue in dollops atop curd,then spread and swirl decoratively withtable knife. Using kitchen torch, brownmeringue in spots, creating white andgolden peaks and valleys. Chill uncoveredat least 1 hour before serving. DO AHEAD:Can be made 4 hours ahead. Keep chilled.

Ingredients you will need

Spread

Equipment you will use

Knife