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Lime Meringue Tartlets


  • Author: Myles
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes + cooling time
  • Yield: 6 1x

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

  1. Preheat the oven to 350 degrees Fahrenheit and then grease 6 small tart pans with a non-stick spray. Set aside.
  2. 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.
  3. 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.
  4. 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).
  5. Pour the mixture into the cooled shells and bake for 12 to 15 minutes.
  6. Let the tartlets cool to room temperature and then put them in the freezer for about half an hour.
  7. 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.
  8. Transfer the mixture to the bowl of an electric mixer. Whisk on high speed until medium peaks form. Add the vanilla extract.
  9. Spread the meringue onto the tartlets but do not cover the edges.
  10. Brown the top using a kitchen torch.
  11. 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.
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