Description
These lime meringue tartlets are super easy to prepare, but they will surely make a huge difference on your upcoming get-together. The flavors are perfectly balanced, and the meringue gives this treat that pillowy softness. A perfect treat, indeed!
Scale
Ingredients
Crust:
2 c. graham cracker crumbs
2 tbsps. granulated sugar
1/2 tsp. salt
3 tbsps. melted unsalted butter
Filling:
1 1/2 c. fresh lime juice
1 c. granulated sugar
6 large eggs
1 c. heavy cream
Meringue:
6 large egg whites
1 c. sugar
1/4 tsp. salt
1/4 tsp. vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit and then grease 6 small tart pans with a non-stick spray. Set aside.
- Combine the graham cracker crumbs, salt, butter, and granulated sugar in a medium bowl. Mix thoroughly and then press the mixture into the tart pans firmly. Refrigerate the shells for about 30 minutes.
- Once the shells are chilled, bake them for about 8 to 10 minutes or until they are brown and toasted. Remove them from the oven and set them aside to cool.
- Reduce the temperature of the oven to 325 degrees Fahrenheit. Add the lime juice, eggs, granulated sugar, and heavy cream to a medium saucepan. Combine and then cook over low heat. Stir constantly until the liquid is thick enough (about 10 minutes).
- Pour the mixture into the cooled shells and bake for 12 to 15 minutes.
- Let the tartlets cool to room temperature and then put them in the freezer for about half an hour.
- Prepare the meringue while the tartlets are chilling. In a heatproof bowl, combine the sugar, egg whites, and salt. Place the bowl over a barely simmering pot of water but be sure that the water is not touching the bottom of the bowl. Whisk constantly until the sugar has dissolved.
- Transfer the mixture to the bowl of an electric mixer. Whisk on high speed until medium peaks form. Add the vanilla extract.
- Spread the meringue onto the tartlets but do not cover the edges.
- Brown the top using a kitchen torch.
- Serve.
Notes
- When pressing the graham cracker mixture, make sure that the entire bottom and the sides of the tart pans are covered.
- To know that the filling has set, it should not stick to your finger when you touch it.
