Key Lime Tart Recipe
Key Lime Custard | Butter Crust | Torched Meringue
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Ingredients
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For the Key Lime Tart
Method
Instructions
- 1
Prepare the crust
In a medium bowl, mix together the flour, 1/4 cup granulated sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Press the mixture into the bottom and up the sides of a 9-inch tart pan. Bake at 350°F (175°C) for 10-12 minutes until lightly golden.
- 2
Make the custard
In a mixing bowl, whisk together the egg yolks, key lime juice, and sweetened condensed milk until smooth. Pour the filling into the pre-baked crust and bake for an additional 15-20 minutes, until the filling is set but still slightly jiggly.
- 3
Prepare the meringue
In a clean bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the 1/2 cup granulated sugar while continuing to beat until stiff peaks form. Add the vanilla extract and mix until combined.
- 4
Top with meringue
Spread the meringue over the baked custard filling, making sure to seal the edges to prevent shrinkage. Use a spatula to create peaks and swirls.
- 5
Torch the meringue
Using a kitchen torch, carefully toast the meringue until golden brown. If you don’t have a torch, you can broil the tart in the oven for 1-2 minutes; watch closely to avoid burning.
- 6
Cool and serve
Allow the tart to cool completely at room temperature before slicing. Serve chilled or at room temperature.
