Key Lime Tart Topped With Italian Meringue
Key Lime Tart Cut Into Bars
Free-Form Topped With Meringue
Here it is, the most requested recipe of all of the recipes I have written: KEY LIME TART. This recipe will be in the book (I am close to the finish) but so many people are requesting this recipe that I decided to publish it on the blog. Now let’s see how many actually make it. Go ahead. Give it a try. It’s super easy (I know. I say that all of the time, but it is that easy.) Make it, share it, share the recipe and remember it is copyrighted so you will have to give me credit.
I prefer to use fresh key lime juice. Living in Florida makes the key lime an easy find. If you are unable to find fresh key limes you can substitute with bottled key lime juice.
If you are a coconut fan, add 1/4 cup ground coconut to the crust. Pack the coconut in a 1/4 cup measure, then grind in a food processor fitted with the steel blade. This will add yet another dimension to the finished product.
I like topping my key lime tart with Italian Meringue. It gives the tart the perfect balance of sweet to tangy. The sweet in the meringue and the tang of the key lime were meant to live together. I have included the recipe for the Italian meringue but if you don’t want to spend the time making the meringue, top the tart with fresh whipped cream. Please don’t use anything but the real deal. Need I say more? I’m going to: If you use the fake whipped cream (is there really cream in that chemical mess?) please don’t use my key lime tart recipe. Sorry if that sounds snobby but that’s how I feel. After all, everyone that has been asking for the recipe has either eaten it topped with Italian meringue or fresh whipped cream.
You can also cut the tart into bars and serve as a finger dessert. I cut the bars first and then top of the Italian Meringue. Once cut, topped and browned you can place in individual paper liners to make it easier to pick up. (When I am making bars I use a square tart pan with a removable bottom. If you don’t have a square pan you can just have some odd shaped “bars”.)
Key Lime Tart with Graham Cracker-Macadamia Nut Crust Topped with Italian Meringue
For the Crust
1 1/4 Cup Graham Cracker Crumbs
1/2 Cup Macadamia Nuts Finely Ground
1/4 Cup Sugar
1/4 Cup Shredded Sweetened Coconut, Packed Then Ground (Optional)
1/3 Cup Unsalted Butter, Melted (5 1/3 Tablespoons)
For the Key Lime Mixture
6 Large Egg Yolks (Reserve the Egg Whites for the Meringue)
2 14 Ounce Cans Sweetened Condensed Milk
1 Cup Fresh Key Lime Juice
Preheat oven to 350 degrees F (325 if using a convection oven).
For the Crust: Mix the cracker crumbs, ground macadamia nuts, ground coconut (if using), sugar, and melted butter together until well combined. Press the mixture into an 11” tart pan with removable bottom. Set aside.
For the Key Lime Mixture: In a large bowl, mix the egg yolks with the sweetened milk using a wire whisk and mix well. Add the lime juice in a stream into the egg mixture, whisking the whole time. Combine well. Pour into prepared tart pan. Bake in the preheated oven for 20 – 25 minutes until set. Remove from oven and cool on a wire rack. Refrigerate overnight or at least 4 hours.
After cooled in refrigerator top with Italian Meringue by using a pastry bag fitted with the French tip. Use your imagination on the design. If you prefer to go free-form just put dollops of meringue on top of the tart using an ice cream scoop. With an off-set spatula touch the meringue and lift up making little spikes (see photo #3). When completely topped with the meringue, lightly burn the topping with a kitchen torch or place the tart under a hot broiler 6 inches from the heat source and lightly burn the meringue. Don’t take your eyes off of the tart. The meringue topping burns super fast. Remove from the oven and cool.
Return to the refrigerator for at least an hour or up to overnight before serving.
As always, let me know how it turns out. I’d love it if you would make a comment right on this blog. Go to the section at the bottom of this article and directly under my e-mail address you will see a list all of the categories, etc., and click on “Leave a comment” (it should be at the very end of the categories). It will bring you to the comment page. If you haven’t left a comment before it will ask for your e-mail address. This information is not shared with anyone EVER!!! So don’t be shy about filling it in.
You can also send me a message at camille@camillecooksforyou.com