Lime Meringue Tart

I don’t know what the weather is like where you live, but here in Ohio our grass is still blanketed with almost a foot of snow and it is freezing.  This type of weather has me craving the cool, refreshing flavors of summer. After watching Ina’s Keep it Sweet episode on Barefoot Contessa last weekend, I knew the exact recipe to get my summer flavor fix! She baked a Lime Meringue Tart that had me drooling and if I had fresh limes on hand, I would’ve made it that night. 

For some reason I always feel so compelled to make Ina’s dishes and desserts, I am just drawn to her way of cooking and her personality. Watching her on the Food Network makes me want to be her neighbor; not just because she lives in the Hamptons & has a fab garden, but because she really strikes me as very genuine and kind woman.  Anyway enough of my Ina gushing, let’s move on to this Lime Meringue Tart.

I always read the reviews if I am planning to make a recipe that can be found online. I think they can be an indispensable tool when making a dish or dessert for the first time because they give a firsthand account of the preparation, flavor, and tweaks. Although this recipe was rated 4 stars, many of the reviews said the lime filling did not set and kind of oozed (bad word choice) into the pan when the tart was sliced. Although I am not down with oozy filling, I decided to make the recipe as written and judge it for myself.  Well, my filling was not a  gooey mess, but it did take much longer than the 8-10 minutes stated in the recipe to thicken and reach 175 degrees. In fact this recipe took quite some time to prepare…although it may have been due to the fact I am an anal fool when making pies
Okay my anal tendencies aside, let’s talk individual pie components…
The crust was easy to prepare and maintained a nice buttery, flaky texture, I will definitely use this dough recipe again and again. The lime filling was so good I wanted to eat it with a spoon. In my opinion, it had the perfect balance of sweetness and tartness to it. The meringue…oh the meringue, although it is light, fluffy and gorgeous, I don’t think I am all that into it! I couldn’t quite put my finger on it, but I am guessing it’s a textural thing. Brian was not a fan of this tart at all, in fact he did not even finish a piece; however, he is definitely not a lime lover…so essentially disregard his review. Have a fabulous day and thanks so much for taking the time to check out this recipe.

Lime Meringue Tart


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
Kosher salt
6 tablespoons (3/4 stick) cold unsalted butter, diced
2 tablespoons cold shortening (recommend: Crisco)
1/4 cup ice water
4 extra-large egg whites, at room temperature
1/4 teaspoon cream of tartar
Lime Filling


For the Lime Filling

1. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 1 minute. On low speed, add the eggs and egg yolks, 1 at a time, and then add the lime zest, lime juice, and salt. Don't worry; it will look curdled.

2. Pour the mixture into a small saucepan and cook over medium-low heat for 8 to 10 minutes, until thick, stirring constantly with a wooden spoon. Whisk briskly when it starts to thicken and cook over low heat for a minute or two, whisking constantly. Don't allow it to boil! It will be 175 degrees on an instant-read thermometer. Pour into a bowl and cool to room temperature.

For the Tart

1. Combine the flour, 3 tablespoons of the sugar, and 1/2 teaspoon salt in a bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times until the butter is in small bits. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.

2. Meanwhile, preheat the oven to 375°F.

3. Roll out the dough and fit into a 9-inch tart pan with removable sides. Don't stretch the dough when placing it in the pan or it will shrink during baking. Cut off the excess by rolling the pin across the top of the pan. Line the tart shell with a piece of buttered aluminum foil, butter side down, and fill it with dried beans or rice. Bake for 10 minutes. Remove the beans and foil and prick the bottom of the shell all over with a fork to allow the steam to escape. Bake for another 15 to 20 minutes, until lightly browned. Set aside to cool.

4. Raise the oven temperature to 425°F.

5. For the meringue, whip the egg whites, cream of tartar, and 1/4 teaspoon salt in the bowl of an electric mixer fitted with the whisk attachment on high speed until frothy. With the mixer still running, slowly add the remaining 1/2 cup of sugar and beat until the meringue is thick and shiny, about 2 minutes.

6. Immediately spread the lime filling in the cooled tart shell and pipe the meringue over it with a large star tip. Be sure the meringue covers the entire top and touches the edges of the shell, to prevent it from shrinking. Bake for 3 to 5 minutes, until the meringue is lightly browned. Cool to room temperature.


29 Responses to “Lime Meringue Tart”

  1. Tessa — February 17, 2010 at 10:25 pm

    I love Ina too. Yum this looks so refreshingly tasty. Your photography keeps getting better and better!


  2. A Bowl Of Mush — February 17, 2010 at 10:26 pm

    I’ll have a slice of this please!! Looks gorgeous! :)


  3. Jennifer Lewis — February 17, 2010 at 10:44 pm

    Looks so refreshing! Photography is awesome! I will have to try this recipe soon.


  4. Tracey — February 17, 2010 at 11:34 pm

    Gorgeous photos! I love Ina’s recipes too and I definitely think it would rock to be her neighbor!


  5. Danae (The Busty Baker) — February 18, 2010 at 12:45 am

    This looks so good! I could use a good dose of summer too! I think you’re a bit north of me, cause down here in Central Ohio we’ve got close to 2 feet of snow covering everything, with no end in sight. I’m going to have to try this recipe out. It may be the only taste of summer I get for a REALLY long time!


  6. Memoria — February 18, 2010 at 2:00 am

    First of all, your photos are absolutely breath-taking. Secondly, SEVEN EGGS????!!!! hahaha I’m stingy with my eggs, even when making ice cream, I cringe haha. I don’t like meringue at all. I make whipped cream in lieu of meringue all the time. I’m sorry your hubby didn’t like it. It looks fantastic.


  7. Brisbane Baker — February 18, 2010 at 5:03 am

    Well first off…. Mmmmmmmmmmmmmmmmmmmmm!

    Your photos are amazing! Makes me want a slice right now!

    Might just have to follow, would be great if you did the same! :D



  8. Xiaolu @ 6 Bittersweets — February 18, 2010 at 6:46 am

    Lovely photos and scrumptious sounding tart. That wood texture is really something. I also adore Ina, and she’s a really smart lady, too!


  9. nina — February 18, 2010 at 9:47 am

    I can feel my tongue tickle from excitement to try this ……it should be even more tart with the lime!!!!


  10. CaSaundra — February 18, 2010 at 9:54 am

    Sometimes it can be hard to judge a recipe by reviewers because all cooks are different, so I will usually give it a shot to find out for myself–looks like yours turned out great!


  11. Eliana — February 18, 2010 at 9:58 am

    This looks stunning! I expect nothing less from you and an Ina recpie.


  12. Brooke @ Baking with Basil — February 18, 2010 at 10:23 am

    I think all of us fellow Ohioans could use a slice or two of summer right now. :) Love the bright yellow color!


  13. Laura Flowers — February 18, 2010 at 11:51 am

    Oh no don’t eat this! It’s much to pretty to eat!! Kidding aside I’m keeping this one. It has to be fantastic.



  14. Shauna from Piece of Cake — February 18, 2010 at 12:01 pm

    I’m a fellow baking blogger and a new visitor to your site and I’m in LOVE! Such great work.

    I’m also totally in love with Ina. When I saw this photo on Foodgawker, I clicked it wondering if it was her lime meringue tart! Ha. Yeah, kind of obsessed with her too.

    Looks delicious!


  15. carolyn — February 18, 2010 at 1:49 pm

    cleveland is slowly melting….but there’s talk of snow, again. on the bright side, this looks divine. i’m not really into meringue so i may swap for whipped cream, but the filling looks incredible! …and Ina is a goddess.


  16. Maria — February 18, 2010 at 3:36 pm

    Such a pretty tart. I want it to be summer already. This tart brightened my day, thanks:)


  17. Mary Ann — February 18, 2010 at 3:37 pm

    I watched Ina make this the other day and I have been dying to try it! Yours turned out beautifully. I don’t care if the filling oozes, it looks unbelievable.


  18. laura — February 18, 2010 at 10:57 pm

    I watched this episode as well. We don’t have cable, so I go to the gym where I can hook up to a monitor and watch Ina while I work out (sounds crazy I know – whatever motivates, right!?). Yours looks beautiful and I appreciate all the tips!


  19. bunkycooks — February 19, 2010 at 8:36 am

    This looks so yummy…just might have to make a pie this weekend! This looks like Spring! I love almost everything Ina. Wouldn’t you just love to be one of her friends that is constantly invited to her house for all those lunches or dinners?? ;)


  20. Alex — February 19, 2010 at 3:57 pm

    That looks so good. It wipes away my winter blues. I’ll have to make some.


  21. Prudy — February 19, 2010 at 7:25 pm

    Such gorgeous, spectacular photos. I feel like I could reach out and take a bite. Wish I could!


  22. Sandra — February 20, 2010 at 12:53 am

    OMG! This is delicious… everything on your blog is totally delicious!!
    The photos are also so inspiring!
    Best wishes,


  23. Binky @Cakeb0t — February 22, 2010 at 4:20 pm

    Looks so delicious! I love Ina’s show too. And I love the cake stand! Where do I get it? :-)

    <3 Binky @cakeb0t, cake decorating tutorials


    • Jamie — February 22, 2010 at 4:22 pm

      Hi! I picked up the cake stand at TJ Maxx.

  24. Barbara@ VinoLuciStyle — February 22, 2010 at 7:46 pm

    I love lime. I love meringue. I love lime and meringue together in a pie. I want some.


  25. ingrid — February 23, 2010 at 9:36 pm

    It’s gorgeous and I have no problems with lime or meringue!


  26. Erica — March 11, 2010 at 1:32 pm

    Ina’s coconut cake is my absolute favorite! Though these little tarts look fantastic. Is the recipe featured in Back to Basics cookbook?


  27. Kim at Rustic Garden Bistro — March 21, 2010 at 4:52 pm

    Our neighbors are always gifting us with limes. We always have more than we could use up… so next time, we’re making meringue out of it! In the meantime, this post will inspire me to make a Meyer lemon meringue pie with the basket of Meyer lemons we just plucked off the tree. Hope it warms up soon! Already sunny and warm in Southern CA… [K]


  28. — May 31, 2012 at 9:48 am

    One of my favorite recipe, and my favorite pie. It’s very difficult to find “the perfect one” but I think yours is near the perfection…



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