Lime meringue tarts

Name: Lime meringue tarts
Prep time: 50 min
Cook time: 40 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 50 g (2oz) pistachios; 125 g (4oz) plain flour, sifted, plus extra to dust; 75 g (3oz) unsalted butter, chilled and cut into cubes; 50 g (2oz) golden icing sugar; 2 medium eggs; 4 medium eggs; Grated zest and juice of 5 limes around 150 ml (1/4 pint) juice; 200 g (7oz) golden caster sugar; 142 mL carton double cream

This lime tart recipe is bursting with zesty goodness.

By The GH Kitchen TeamPublished: 20 April 2001

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Pistachio pastry is filled with lime curd and then topped with meringue. These mini tartlets are picture perfect, the ideal way to round off a dinner party meal.

Preparation Notes: plus chilling

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Yields:

Prep Time:

50 mins

Cook Time:

40 mins

Total Time:

1 hr 30 mins

Cal/Serv:

580

Ingredients

For the pastry

50 g (2oz) pistachios
125 g (4oz) plain flour, sifted, plus extra to dust
75 g (3oz) unsalted butter, chilled and cut into cubes
50 g (2oz) golden icing sugar
2 medium eggs

For the filling

4 medium eggs
Grated zest and juice of 5 limes around 150 ml (1/4 pint) juice
200 g (7oz) golden caster sugar
142 ml carton double cream

Directions

1. Step 1
  Grease and flour six 8.5x2.5cm (3¼x1in) tartlet tins. To make the pastry, whiz the pistachios in a food processor for 30sec. Add flour, a pinch of salt and the butter and pulse until the mixture resembles breadcrumbs. Add the icing sugar and pulse to mix. Separate the eggs, put one egg white to one side for the meringue and freeze the other for future use. Add the yolks to the mixture and pulse until it just holds together.
2. Step 2
  Turn the dough on to a lightly floured surface and knead gently to bring the mixture together.
3. Step 3
  Roll out pastry and use to line the tins, pressing well into the edges. Trim off excess pastry. Cover with clingfilm and chill for 30min. Preheat the oven to 190°C (170°C fan) mark 5.
4. Step 4
  Put the tins on a baking sheet, line with greaseproof paper and fill with baking beans. Bake for 10min. Remove the paper and beans and bake for a further 10-12min until just cooked.
5. Step 5
  Meanwhile, make the filling: separate three of the eggs and freeze the whites for future use. Put the remaining egg and the three yolks into a small pan, add the lime zest and juice, 150g (5oz) caster sugar and the cream. Cook over a medium heat for 5min, stirring regularly, until the custard has thickened and is smooth. Pour the filling into a large bowl and allow to cool.
6. Step 6
  Preheat the oven to 180°C (160°C fan) mark 4. Spoon the lime filling into the pastry cases. Put the one reserved egg white into a bowl and whisk until it stands in stiff peaks. Add the remaining sugar a little at a time and continue to beat until the mixture is stiff and shiny. Put into a piping bag fitted with a round 1cm (½in) nozzle and pipe around the edge of the tarts. Bake tarts for 10min or until the meringue is firm to touch. Serve warm or cold.
  
  Try more lemon dessert recipes:
  
  Cheats lemon meringue pie
  
  Baked raspberry meringue pie
  
  Lemon tart
  
  Lemon and mango meringue cake
  
  Lemon and almond meringue roulade

Per Serving:

Calories: 580
Total carbs: 62 g
Sugars: 42 g
Total fat: 33 g
Saturated fat: 17 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time