Key Lime Meringue Tart

Seeing as it's summer (although sadly not much longer), I wanted to make something this month appropriate for the season. Hewhowishesnottobenamed suggested that I make a Key Lime Pie and I knew that would fit the bill perfectly. Now as far too many of my friends know, when I do something, I can never just have it be easy. When presented with options A and B, where B is exactly like option A save for an added 52,347 steps, I can't help but pick B.

Thus the reason why this post isn't entitled "Key Lime Pie," but rather "Key Lime Meringue Tart." After much searching, I found this wonderful recipe among the stacks of Bon Appétit and Food & Wine magazines that litter our kitchen. (I won't lie to you: half the appeal of this recipe is that it calls for the use of a kitchen torch. Best day ever!!!)

I don't think there's much I would change about this recipe, except maybe the amount of meringue. It calls for 4 egg whites, when really 3 would probably do. I think that would really balance the curd to meringue ratio. It was my first time ever making a curd, and I probably could have let it thicken up a bit more over the make-shift double broiler. Otherwise, this tart is pretty much delicious as is. If you make the curd and crust ahead of time, I would suggest not spreading the curd onto the crust until just before making the meringue. No one likes a soggy crust!

Here's the recipe, courtesy of Bon Appétit.

Ingredients

Key lime curd

• 3 large eggs
• 3 large egg yolks
• 1/2 cup sugar
• 1/3 cup Key lime juice
• 3 Tbsp lemon juice
• 1/4 tsp kosher salt
• 1/2 cup unsalted butter, cut into 1/4-inch cubes

Crust

• 6 Tbsp unsalted butter @ room temp.
• 3 oz. chilled cream cheese, cut into 1/2-inch cubes
• 1 Tbsp sugar
• 3/4 cup flour
• 1/4 tsp kosher salt 

Meringue

• 4 large egg whites @ room temp. (very important!)
• 2/3 cup sugar
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/4 tsp kosher salt

Directions

Key lime curd

Whisk eggs, yolks, sugar, lime juice, lemon juice, and coarse salt in medium metal bowl. Set bowl over medium saucepan of simmering water and whisk constantly until curd thickens slightly and instant-read thermometer inserted into curd registers 140°F for 3 minutes, 5 to 6 minutes total. Remove from water and whisk butter into curd a few cubes at a time until smooth. Strain curd through fine sieve into a small bowl. Press plastic wrap directly onto surface of curd and chill overnight.

Crust

Using electric mixer, beat butter, cream cheese, and sugar in medium bowl until smooth. Add flour and salt and beat just until blended. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.

Preheat oven to 375°F. Roll out dough on lightly floured work surface to 11- to 12-inch round. Transfer to 9-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan, being sure to have double-thick sides extending a bit above the sides of the pan. Freeze crust 20 minutes. Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, 25 minutes or so. Remove foil and beans. Continue to bake until crust is golden and cooked through, about 20 minutes longer. Cool crust completely in pan on rack. Spread curd evenly in baked crust. Chill while making meringue.

Meringue

Using electric mixer, beat egg whites in large bowl on medium speed until foamy. Increase speed to medium-high and beat until soft peaks form. Gradually add sugar and powdered sugar and beat until meringue is very thick and glossy, about 5 minutes. Beat in vanilla and coarse kosher salt. Spoon meringue in dollops atop curd, then spread and swirl decoratively with table knife. Using kitchen torch, brown meringue in spots, creating white and golden peaks and valleys. Chill uncovered at least 1 hour before serving.