Paired with a Sour Ale
I’m pretty sure one of the most amazing gifts I’ve ever received was a kitchen torch. My sister got me one for Christmas one year, and it has become one of my favorite kitchen tools. It’s funny how the simplest of products can make you so happy. Sure, I couldn’t live without my stand mixer or my 9 1/2 quart enameled dutch oven, but my kitchen torch makes my world go round.
I’ve been wanting to post this recipe for some time. Lemon meringue pie has always been one of my favorite desserts because it combines two of my favorite ingredients: lemon and sugar. When I was shopping for this recipe, the limes looked so much better than the lemons, so I thought I’d give the limes a chance in this variation of lemon meringue pie. While although I didn’t achieve that crisp green color I was striving for. I mean this dessert totally looks like lemon doesn’t it? I guess I should have thrown some lime zest into the mix? I don’t know. I do know that this recipe exceeded my expectations whether it turned out green, yellow, red or purple.
This recipe for lime meringue tarts is everything you need for surviving the hot summer months. Pair them with a sour ale and have a wonderful day! xo
Lime Meringue Tarts
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter melted
- 1 1/2 cups fresh lime juice
- 1 cup granulated sugar
- 6 large eggs
- 1 cup heavy cream
- 6 large egg whites
- 1 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- Preheat the oven to 350 degrees F and grease a 10-inch tart pan (with removable bottom) or 5-6 small tart pans with a non-stick spray. Set aside.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, salt and butter. Mix thoroughly and then press it into the tart pan (or tart pans), making sure to cover the entire bottom as well as the sides. Press firmly so that the crumbs adhere. Refrigerate the shell for 30 minutes. Once chilled, bake the shell for 8-10 minutes or until the crust is brown and toasted. Remove from over and set aside to cool.
- Reduce the oven temperature to 325 degrees F. To a medium saucepan, add the lime juice, granulated sugar, eggs and heavy cream. Whisk to combine. Cook over low heat, stirring constantly over medium-low heat, until the liquid is thick enough to coat the back of a spoon, about 9-10 minutes. Pour the mixture into the cooled crust and baked for 12-15 minutes, or until the filling just set. You can tell when the filling has set when you touch the center. If it doesn't stick to your finger, then the filling is done. Let the tart cool to room temperature and then transfer to the freezer for 30 minutes.
- While your tart is chilling, prepare the meringue. Combine the egg whites, sugar and salt in a heatproof bowl. You will create a double boiler by placing the bowl over a barely simmering pot of water (make sure the water isn't touching the bottom of the bowl). Whisk the mixture constantly until the sugar has dissolved. Remove from heat and transfer to the bowl of your stand mixer, fitted with whisk attachment (or you can use a handheld electric mixer. Whisk the whites on high speed until medium peaks form. Stir in the vanilla extract.
- Spread the meringue onto the tart (or tarts), leaving the edges uncovered. At this point you can brown the top with a kitchen torch or place in a 400 degree F oven for 2-3 minutes or until brown on top.
- Serve immediately or chill until you are ready to serve.