When it comes to desserts, I’ll always go for something super creamy or something super sour. This lime meringue tart is mouth-puckeringly sour and the meringue is soft and sweet. I used pâte brisée for the tart shell because it’s less sweet and more sturdy compared to pâte sucrée. For the final touch, I sprinkled some desiccated coconut on the meringue right before browning it- just for a subtle tropical perfume and a slightly more interesting aesthetic- white on white is always pretty, right? I don’t have a blowtorch yet so I just switched the oven to its “top grill” mode (dunno? it’s the little symbol with the zigzag line) and placed the tarts on the highest shelf closest to the heating element. It browned the meringue very evenly (yay!) and quickly (yay!) so do keep an eye on them and don’t run off to do something else!
The lime curd is super yummy and quick to make, do exactly as you would for lemon curd. I used a recipe from a Japanese/French pastry book but the recipe is pretty standard. I’ve adapted it slightly and included it here; it’s a small amount because I halved it but you can always double it back.
56g lime juice
zest of 1 lime
72g butter, room temperature
Bring a pot of water to boil. Whisk the eggs, lime juice and sugar in a bowl and place it on the pot of boiling water; make sure the bowl is not touching the water. This is called a “bain marie”, ie a double boiler. Keep whisking the egg mixture on the bain marie until it thickens (this will be almost exactly when it hits 80°C, but you don’t need to break out your thermometer for this). Be patient, it will seem very liquid and not at all set but it will jell quite suddenly when it hits the right temperature as the eggs cook and coagulate. When it thickens, remove from the heat immediately and continue whisking to bring down the temperature slightly so it doesn’t continue cooking and scramble (if making a large amount, dunk into a bowl of ice water to stop the cooking). Leave to cool until only slightly warm (36°C if you want to get technical about it..) then whisk in the butter in three additions. At this point your curd will be thick, luscious and ready to use. This quantity fills about 6-7 7cm tart shells.