I don’t know what the weather is like where you live, but here in Ohio our yard is still under nearly a foot of snow and it’s bitterly cold. That kind of weather makes me crave the bright, refreshing flavors of summer. After watching Ina Garten’s “Keep It Simple” episode on Barefoot Contessa last weekend, I knew exactly what would satisfy that craving: her Lime Meringue Tart. If I’d had fresh limes on hand, I would have made it that night.
For some reason I’m always drawn to Ina’s recipes — her cooking style and warm personality make me want to be her neighbor. Not just because she lives in the Hamptons and tends a lovely garden, but because she seems genuine and kind. Enough gushing about Ina, though — let’s talk about this Lime Meringue Tart.
I always read reviews before trying an online recipe. Reviews can be invaluable when you’re making a dish or dessert for the first time because they offer practical tips about preparation, flavor, and any adjustments. This recipe was rated four stars, but several reviewers warned the lime filling could remain loose and ooze out when slicing the tart. I don’t like runny fillings, but I decided to follow the recipe exactly and judge it for myself.
My filling did not turn into a gooey mess, but it did take significantly longer than the stated 8–10 minutes to thicken and reach 175°F. The whole process was time-consuming — perhaps because I’m meticulous when working on pies and tarts.
Breaking down the components: the crust was simple to prepare and baked up buttery and flaky. I’ll use this dough again. The lime filling was outstanding — tangy, sweet, and spoon-worthy. The meringue was light, fluffy, and visually beautiful, though I found myself less enthusiastic about its texture; it just didn’t quite click for me. My partner Brian wasn’t a fan of the tart and didn’t finish his slice, but he’s not a lime lover, so take his opinion with a grain of salt. Overall, the tart is a lovely balance of bright lime and sweet meringue, and well worth trying when fresh limes are in season. Thanks for taking the time to check out this recipe — enjoy!
Lime Meringue Tart
Ingredients:
For the Lime Filling
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
4 extra-large eggs
3 extra-large egg yolks (save the whites for the meringue)
1/4 cup finely grated lime zest (6 to 8 limes)
1/2 cup freshly squeezed lime juice
1/8 teaspoon kosher salt
For the Tart
1 1/4 cups all-purpose flour
1/2 cup sugar, plus 3 tablespoons
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) cold unsalted butter, diced
2 tablespoons cold shortening (recommended: Crisco)
1/4 cup ice water
4 extra-large egg whites, at room temperature
1/4 teaspoon cream of tartar
Lime Filling
Directions:
For the Lime Filling
1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 1 1/2 cups sugar for 1 minute. On low speed, add the eggs and yolks one at a time. Stir in the lime zest, lime juice, and salt; it may look curdled—this is normal.
2. Transfer the mixture to a small saucepan and cook over medium-low heat, stirring constantly with a wooden spoon. When it begins to thicken, whisk briskly and continue cooking on low for another minute or two, stirring constantly. Do not let it boil. The filling should reach 175°F on an instant-read thermometer. Pour into a bowl and cool to room temperature.
For the Tart Shell
1. Combine the flour, 3 tablespoons sugar, and 1/2 teaspoon salt in a bowl and place it in the freezer for 30 minutes. Transfer the mixture to a food processor fitted with a steel blade. Add the diced butter and shortening and pulse about 10 times until the fat is in small pieces. Add the ice water and pulse until the dough begins to come together. Turn it out onto a lightly floured board, form into a disk, wrap in plastic, and chill for at least 30 minutes.
2. Preheat the oven to 375°F.
3. Roll out the dough and fit it into a 9-inch tart pan with removable sides, avoiding stretching so the crust won’t shrink. Trim the excess by rolling the pin across the top of the pan. Line the shell with buttered aluminum foil (butter side down) and fill with dried beans or rice. Bake 10 minutes. Remove the foil and beans, prick the bottom with a fork, and bake another 15–20 minutes until lightly browned. Cool.
4. Increase the oven temperature to 425°F.
For the Meringue and Assembly
5. In a clean bowl fitted with the whisk attachment, whip the egg whites with the cream of tartar and 1/4 teaspoon salt on high until frothy. With the mixer running, slowly add the remaining 1/2 cup sugar and beat until the meringue is thick, glossy, and holds stiff peaks, about 2 minutes.
6. Spread the cooled lime filling into the chilled tart shell. Pipe or spread the meringue over the filling, making sure it touches the crust edges to prevent shrinking. Bake 3–5 minutes, just until the meringue is lightly browned. Cool to room temperature before serving.
Recipe from: Ina Garten
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