Key Lime Meringue Tart Recipe

Name: Key Lime Meringue Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggs; 3 large egg yolks; 1/2 cup sugar; 1/3 cup fresh Key lime juice (from about 18 limes) or regular fresh lime juice; 3 tablespoons fresh lemon juice; 1/4 teaspoon coarse kosher salt; 1/2 cup (1 stick) unsalted butter, cut into 1/4-inch cubes; 6 tablespoons (3/4 stick) unsalted butter, room temperature; 3 ounces chilled cream cheese, cut into 1/2-inch cubes; 1 tablespoon sugar; 3/4 cup unbleached all purpose flour; 1/4 teaspoon coarse kosher salt; 4 large egg whites, room temperature; 2/3 cup sugar; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; 1/4 teaspoon coarse kosher salt; 9-inch-diameter tart pan with removable bottom Kitchen torch

Servings: persons

3 large eggs
3 large egg yolks
1/2 cup sugar
1/3 cup fresh Key lime juice (from about 18 limes) or regular fresh lime juice
3 tablespoons fresh lemon juice
1/4 teaspoon coarse kosher salt
1/2 cup (1 stick) unsalted butter, cut into 1/4-inch cubes
6 tablespoons (3/4 stick) unsalted butter, room temperature
3 ounces chilled cream cheese, cut into 1/2-inch cubes
1 tablespoon sugar
3/4 cup unbleached all purpose flour
1/4 teaspoon coarse kosher salt
4 large egg whites, room temperature
2/3 cup sugar
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon coarse kosher salt
9-inch-diameter tart pan with removable bottom Kitchen torch

1
Whisk eggs, yolks, sugar, lime juice, lemon juice, and coarse salt in medium metal bowl. Set bowl over medium saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until curd thickens slightly and instant-read thermometer inserted into curd registers 140u00b0F for 3 minutes, 5 to 6 minutes total (do not allow to boil). Remove bowl from over water. Gradually whisk butter into curd a few cubes at a time until smooth, allowing butter cubes to melt before adding more. Strain curd through fine sieve set over small bowl. Press plastic wrap directly onto surface of curd and chill overnight. DO AHEAD:
2
Using electric mixer, beat butter, cream cheese, and sugar in medium bowl until smooth. Add flour and salt and beat just until blended. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour. DO AHEAD:
3
Preheat oven to 375u00b0F. Roll out dough on lightly floured work surface to 11- to 12-inch round. Transfer to 9-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Trim dough overhang to 1/2 inch, then fold overhang in, forming double-thick sides extending 1/4 inch above sides of pan. Pierce crust all over with fork. Freeze crust 20 minutes.
4
Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 25 minutes. Remove foil and beans. Continue to bake until crust is golden and cooked through, about 20 minutes longer. Cool crust completely in pan on rack. Spread curd evenly in baked crust. Chill while making meringue.
5
Using electric mixer, beat egg whites in large bowl on medium speed until foamy. Increase speed to medium-high and beat until soft peaks form. Gradually add sugar and powdered sugar 1 tablespoon at a time; beat until meringue is very thick and glossy, about 5 minutes. Beat in vanilla and coarse kosher salt.
6
Spoon meringue in dollops atop curd, then spread and swirl decoratively with table knife. Using kitchen torch, brown meringue in spots, creating white and golden peaks and valleys. Chill uncovered at least 1 hour before serving. DO AHEAD:
7
Remove sides from tart pan. Place tart on platter and serve.

1148

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 large eggs, 3 large egg yolks, 1/2 cup sugar, 1/3 cup fresh Key lime juice (from about 18 limes) or regular fresh lime juice, and more.

Yes, Key Lime Meringue Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Key Lime Meringue Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions