John Myers
Lime – Meringue – Tart …
The perfect lime – meringue – tart … recipe with a picture and simple step-by-step instructions.
- 1 Egg yolk
- 50 g Sifted powdered sugar
- 1 tablespoon Milk
- Zest of half an untreated lemon
- Alternatively
- 0,5 teaspoon Lemon peel flavor
- 75 g Butter
- 150 g Flour
- Parchment paper
- Legumes to weigh down
- 50 Milliliters Water
- 3 tablespoon Food starch
- 250 Milliliters Water
- 2 Limes untreated
- 75 g Sugar
- 2 Eggs
- 1 pinch Salt
- 75 g Sugar
- Knead a dough from egg yolk, powdered sugar, milk, lemon zest (flavor), butter and flour. Wrap in cling film and put in the refrigerator for 30 minutes.
- Grease a small tart pan (approx. 18 cm in diameter), ideally with a lifting base. Roll out the dough, place it in the mold, pull up the edge and press down a little. Prick the bottom several times with a fork.
- Cover the bottom with baking paper and weigh it down with legumes. Bake in the oven at 180 degrees for about 12 to 15 minutes. Take out of the oven. Remove the pulses and baking paper.
- Mix the cornstarch with cold water until smooth. Put water in a saucepan. Rub the peel of the limes and squeeze out the juice. Add both to the water in the pot. Also add the mixed cornstarch. Bring to the boil briefly, stirring constantly. Take off the stove and let cool down a bit.
- Gradually stir the sugar into the pudding. Separate eggs. Stir the egg yolks into the pudding one at a time. Put the pudding on the dough and smooth it out.
- Beat the egg whites with salt until stiff. Let the sugar trickle in. Spread the meringue mass on the pudding. Bake in the oven at 150 degrees for about 30 minutes. Take out of the oven and let cool down well.
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