Key Lime Meringue Tart Recipe

Preheat

Preheat the oven to 350°F (175°C). Place a 9-inch tart pan with removable bottom on a baking sheet.

Melt the butter in a small saucepan or microwave until fully liquid.

In a bowl combine graham cracker crumbs, 2 tablespoons granulated sugar, and 1 teaspoon salt. Pour the melted butter over the crumbs and mix until the mixture holds together when pressed.

Press the crumb mixture evenly into the bottom and up the sides (about 1/2 inch high) of the tart pan. Use the bottom of a measuring cup to compact the crust firmly and evenly.

Bake the crust for 10 minutes, then remove from oven and set aside to cool slightly. Reduce oven temperature to 325°F (160°C) for the filling (if finishing in oven) or keep 350°F if you will blind-bake longer.

In a medium bowl whisk the 4 egg yolks lightly until combined.

Add the 14 oz sweetened condensed milk to the yolks and whisk until smooth and homogenous.

Stir in 3/4 cup fresh key lime juice, 1 tablespoon lime zest and a pinch of salt. Whisk until the mixture thickens slightly; the acid will help the filling set.

Pour the filling into the slightly cooled crust and smooth the top with a spatula.

Bake at 325°F (160°C) for 12–15 minutes just until the filling is set at the edges but still has a slight wobble in the center. Remove from oven and cool on a rack for 30 minutes, then chill in the refrigerator for at least 2 hours (or up to overnight) to fully set.

Prepare an ice bath (bowl with ice water) and a heatproof mixing bowl that will sit over the pot. Bring 1–2 inches of water to a gentle simmer in a saucepan.

In the heatproof bowl (off the heat), combine 4 egg whites, 1 cup granulated sugar, and 1/4 teaspoon cream of tartar. Place the bowl over the simmering water (double-boiler) and whisk constantly until the sugar has dissolved and the mixture reaches 160°F (70°C) or feels hot and no longer grainy when rubbed between your fingers (about 3–4 minutes).

Transfer the hot egg white and sugar mixture to a stand mixer fitted with the whisk attachment (or use a hand mixer). Whisk on medium-high speed until stiff, glossy peaks form and the bowl is cool to the touch (about 6–8 minutes). Add 1/2 teaspoon vanilla extract in the last minute of whipping and incorporate.

Remove the chilled tart from the refrigerator. Use a spatula or a piping bag fitted with a star tip to apply the meringue over the chilled lime filling. Make peaks or decorative swirls, ensuring the meringue fully seals the edge to slow weeping.

To brown the meringue, either: (a) use a culinary torch and carefully toast the peaks evenly until golden brown; or (b) place the tart under a very hot broiler for 1–2 minutes, watching constantly to avoid burning.

After browning, allow the tart to sit at room temperature for 10–15 minutes, then refrigerate for 30 minutes before serving to help the meringue settle.

Before serving, garnish with thin lime slices or twists and sprinkle 1 teaspoon finely grated lime zest over the meringue for extra aroma.

Slice with a hot, dry knife (wipe knife between cuts) to get clean slices. Serve chilled. Store leftovers covered in the refrigerator for up to 3 days.