Lime Curd & Meringue Tart
Recipe type: Dessert
Cuisine: American
Serves: 10
For the Crust
  • 250g (8.8 oz) plain biscuits (I used shortbread biscuits plus 1/2 cup roasted hazelnuts)
  • 2 tablespoons granulated sugar
  • 80-90g (2.8 - 3.1 oz) unsalted butter, melted (or as needed)
For the Filling:
  • 4 large eggs
  • 2 egg yolks
  • 1 to 1-1/4 cup granulated sugar (depending on tartness of limes)
  • 1/4 teaspoon salt
  • 3/4 cup fresh lime juice
  • 170g (5.9 oz) unsalted butter, diced
For the Meringue
  • 1 cup granulated sugar
  • 3 tablespoons water
  • 4 large egg whites
For the filling: (I recommend you make this the day before serving)
  1. Add enough water to a medium saucepan to come about 1-2 inches up the side and bring to a simmer over medium-high heat.
  2. Meanwhile, combine eggs, yolks, sugar, salt and lime juice in a medium size bowl and whisk until smooth.
  3. Once water reaches a simmer, reduce heat to medium-low and place bowl on top of saucepan (bowl should be large enough to fit on top of the saucepan without touching the water). Whisk until the mixture begins to thicken (this will happen right towards the end of the cook – it will move quite quickly from liquid to a custardy coating which you’ll see forming on the sides of the bowl). Depending on the stove, this will take about 15-20 minutes. If using a thermometer, the mixture should reach 170F (76C).
  4. Immediately remove from heat and stir in butter, a piece at a time, allowing each addition to melt before adding the next. Continue whisking the mixture until thoroughly combined, then lay a teatowel lightly over top of the bowl and let it cool down a bit. Once cooled, lay some plastic wrap directly on the surface of the curd (this will ensure it doesn’t form a skin), and refrigerate until needed.
For the crust: (I recommend you make this the day before serving)
  1. Preheat the oven to 180C (350F). In a food processor, pulse the biscuit crumbs and the sugar till combined.
  2. Pour the melted butter over the mixture (start with 70g and add incrementally until the mixture looks like wet sand and holds together when pinched between the fingers).
  3. Transfer the mixture to a 9-inch pie plate or flan tin and use the bottom of a measuring cup or glass to compact the crust across the bottom and up the sides of the pan.
  4. Bake until the crust is golden-brown and aromatic, about 10-12 minutes. Remove the piecrust from the oven and set aside to cool. Once cooled, refrigerate, lightly covered with plastic wrap, so that it can set firmly.
To pre-assemble the tart: (I recommend you do this at least 12 hours prior to serving; I did it first thing on the morning I served it)
  1. If using a tart tin with removable bottom, remove the chilled tart casing and place on a serving dish.
  2. Spoon the chilled lime curd into the crust and level out with a spatula. Place plastic wrap lightly over the surface of the curd and refrigerate. Close to serving time, make the meringue.
To make the meringue: (I recommend you make this as close to serving time as possible)
  1. In a small saucepan set over medium heat, add the sugar and water and stir until the mixture resembles wet sand. Cook, without stirring, until the sugar-water mixture reaches 240F (115C).
  2. While the sugar mixture cooks, whip the egg whites: To the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and whip on low-medium speed until they form soft peaks. Once the sugar syrup has reached temperature, take off the heat and, with the egg whites still beating, slowly drizzle down the side of the mixing bowl into the egg whites. Then on high speed beat until the meringue is glossy and holds stiff peaks and the bowl has cooled.
Final assembly:
  1. As soon as the meringue is made, remove the pie from the refrigerator and discard the plastic wrap. Use a spatula to top the lime curd with the meringue, using an offset metal spatula or butter knife to spread the meringue and create soft and pointy peaks (alternatively you can pipe on the meringue). Use a kitchen torch to scorch the meringue lightly. Otherwise, place under a broiler (grill) and bake until the meringue browns (1-3 minutes). Refrigerate until you're ready to serve.
Recipe by The Kiwi Cook at