Lime meringue tart recipe
information
Calories per serving 275.
ingredients
method
1. To make the pastry, sift the flour and cornflour along with the salt into a mixing bowl.
2. Rub in the margarine with your fingertips until the mixture resembles fine breadcrumbs.
3. Add enough cold water to mix to a soft dough.
4. Roll out the pastry on a lightly floured surface and use it to line a 20 cm (8 inch) loose bottomed fluted flan tin. Chill the pastry in the fridge for 20 minutes.
5. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C.
6. Line the pastry case with non stick baking parchment and baking beans and bake blind for 10 minutes.
7. Remove the beans and lining paper and return it to the oven for 10 minutes, until the pastry is pale golden and crisp.
8. Meanwhile, make the filling. Whisk together the cornflour, 150 ml (5 fl oz) of water, lime zest and lime juice, artificial sweetener and egg yolks.
9. Heat the mixture gently in a small saucepan over a low heat, stirring continuously, until you have a thick sauce.
10. Spoon the filling into the cooked pastry case and level it with the back of a spoon.
11. To make the meringue, place the egg whites in a clean mixing bowl and whisk them with electric beaters until stiff.
12. Add the sugar a spoonful at a time and continue whisking until you have a thick, glossy meringue mixture.
13. Spoon the meringue over the lime filling, using the back of a spoon to swirl it over the top.
14. Return the tart to the oven for 5 - 8 minutes, until the meringue is golden brown and crisp on top.
2. Rub in the margarine with your fingertips until the mixture resembles fine breadcrumbs.
3. Add enough cold water to mix to a soft dough.
4. Roll out the pastry on a lightly floured surface and use it to line a 20 cm (8 inch) loose bottomed fluted flan tin. Chill the pastry in the fridge for 20 minutes.
5. Preheat the oven to Gas Mark 6/200°C/fan oven 180°C.
6. Line the pastry case with non stick baking parchment and baking beans and bake blind for 10 minutes.
7. Remove the beans and lining paper and return it to the oven for 10 minutes, until the pastry is pale golden and crisp.
8. Meanwhile, make the filling. Whisk together the cornflour, 150 ml (5 fl oz) of water, lime zest and lime juice, artificial sweetener and egg yolks.
9. Heat the mixture gently in a small saucepan over a low heat, stirring continuously, until you have a thick sauce.
10. Spoon the filling into the cooked pastry case and level it with the back of a spoon.
11. To make the meringue, place the egg whites in a clean mixing bowl and whisk them with electric beaters until stiff.
12. Add the sugar a spoonful at a time and continue whisking until you have a thick, glossy meringue mixture.
13. Spoon the meringue over the lime filling, using the back of a spoon to swirl it over the top.
14. Return the tart to the oven for 5 - 8 minutes, until the meringue is golden brown and crisp on top.
serving amount
serves 6.
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