Lemon & Lime Meringue Tart

IMG_8890As I’ve said before, I love citric desserts. The acid takes away some of the extra sweetness and makes it fresher.

As I bought a couple of limes to make my Lime Mousse, I decided to bake a Lemon & Lime Meringue Tart. This is a dessert that always reminds me of my family parties since it’s a must have in most of them… even on Christmas!


Lemon & Lime Meringue Tart

  • 150 g of flour
  • 70 g of salted butter
  • 100 g of sugar
  • 2 tbsp of water
  • 1 can of condensed milk
  • 2 eggs
  • 1 lemon
  • 1 lime
  1. Pre-heat the oven at 180ºC.
  2. In a bowl mix the flour with the melted butter and 50 g of sugar. Add the water and mix well with your hands, getting a sand like dough. Shape into a ball and save in the fridge for around 30 minutes.IMG_8555
  3. Grease with butter a 19 cm (7.5”) cake or tart loose base tin. Cover the end of the tin with the prepared dough pressing it well with your fingers. You can add some dough to the sides of the tin to make a tart of just fill the bottom of the tin and give a “cheesecake” look to your tart.
  4. Pierce the dough here and there with a fork . Cook in the oven for approximately 15 minutes. The dough will become cooked and golden.IMG_8574
  5. In a pan mix the condensed milk with the egg yolks, reserving the egg whites in a large bowl. Mix well this mixture making sure the egg yolks are totally dissolved in the condensed milk. After, cook this mixture in low fire until it starts to get thicker. Turn the stove off and add the lemon and lime juice mixing well.
  6. Drop this mixture on top of the cooked dough and place the tin in the oven for approximately 20 minutes. The mixture should be solid after this.IMG_8587
  7. When the condensed milk mixture is almost cooked, start whisking the egg whites and, when it gets thick, add the remaining 50 g of sugar whisking a bit more until you get a hard meringue. Pour the meringue on top of the remaining tart. You can be as artistic as you’d like when pouring the meringue on top of the tart. IMG_8602
  8. Cook in the oven for an additional period of 5 to 10 minutes until the meringue turns golden.IMG_8615
  9. Take out of the tin, maintaining only the base of the tin, and serve as it is or decorate with some lemon or lime zest. If you’re serving it some hour later, it will naturally gain some nice caramel drops on top.IMG_8623

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