11 July 2014 Elegant Key Lime Tart

Elegant Key Lime Tart

July 11, 2014 By

Key Lime TartThis weekend, I was invited to brunch at a friend’s summer home. Since I’m the known baker in my group, I was asked to bring dessert when I inquired as to what I could bring.

To some, that might be an inconvenience, for me, having an excuse to bake is super.

Key Lime Tart 2Since it was a gorgeous warm day and my local grocer had key limes, I decided to make my Zesty Key Lime Tart which always gets good reviews. To switch things up a bit, I opted to use my new 14 x 5 tart pan with a removable bottom. It turned out so cute and I even did fancy meringue piping which looked darling.

Funny how switching up a pan can totally change the whole presentation of a dessert. By the way, I used the exact same measurements as for my round tart version.

For an easy and very summery dessert, give this tart a try.

Cheers,

Veronique

Filed Under: American, Desserts, Eggs, Fruits Tagged With: , , ,
12 April 2011 Easy Like Sunday Morning Key Lime Pie

Easy Like Sunday Morning Key Lime Pie

April 12, 2011 By

It’s unusual for me to post a recipe that skips most of the work and goes for semi-homemade but this is one of these instances.  This super easy to make key lime pie skimps on prep time but not on flavor.  Don’t like the meringue top?  Simply replace it with whipped cream and enjoy!

Ingredients:

  • 4 eggs, separated
  • 1-14 ounce can condensed milk
  • ½ cup Key Lime juice
  • ½ tsp cream of tartar
  • 1 frozen, 9-inch graham cracker crust
  • 4 tbsp granulated sugar

Pie Directions:

  • In the bowl of an electric mixer, beat the egg yolks on high speed until thick and light in color, about 4 minutes.  Turn off mixer and add condensed milk.  Mix on slow speed.  While still on slow, add half the lime juice, then the cream of tartar, then the remaining lime juice.  Mix until the filling is just blended.
  • Ladle the filling into frozen crust and bake at 325 degrees until set, about 10-15 minutes, or until center is dry to touch.
  • Let pie set in freezer for 3 hours before topping with meringue.

Meringue Directions:

  • Preheat oven to 500 degrees (or use a kitchen torch).
  • In the bowl of an electric mixer, beat the egg whites with the sugar until medium-stiff peaks, about 4 minutes.
  • Form peaks on surface of the pie with the meringue.  Brown in oven, or with the kitchen torch, and return to freezer until ready to serve.

8 servings.

 

Filed Under: American, Desserts, Eggs, Fruits Tagged With: , , , ,
8 August 2010 Zesty Key Lime Tart

Zesty Key Lime Tart

August 8, 2010 By

Torched Meringue

My guy, Pat, adores key lime pie.  For our first date, over 10 years ago, he cooked a fabulous meal and baked a key lime pie for me.  He was so proud of his foodie achievements, and we laugh to this day, about the overuse of green food coloring which turned the pie nearly fluorescent green.  The following recipe is a light and fresh version of the typical key lime pie.

Crust Ingredients:

  • 1 3/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1/2 cup (1 stick) unsalted butter, melted
Egg Yolks & Lime Zest

Egg Yolks & Lime Zest

Filling Ingredients:

  • 4 egg yolks (save egg whites for meringue)
  • 1-14 ounce can condensed milk
  • 1 tbsp grated lime zest
  • 1/2 cup key lime juice
  • 1/2 tsp cream of tartar

Meringue Ingredients:

  • 4 egg whites
  • 6 tbsp sugar
  • 1/2 tsp cornstarch
  • Pinch salt

Crust Instructions:

  1. Heat oven to 325 degrees.
  2. Combine graham cracker crumbs, sugar, salt and melted butter in a medium bowl.
  3. Press crumb mixture into bottom and partially up sides of 9-inch springform pan using a spoon or a small measuring cup.
  4. Freeze crust for 30 minutes.
Yolks and Limes

Yolks and Limes

Filling Instructions:

  1. In the bowl of an electric mixer, beat egg yolks on high speed until thick and light in color, about 5 minutes.
  2. Turn off mixer and add lime zest and condensed milk.  Combine on slow speed for 1 minute.
  3. While still on slow speed, add half the lime juice, then the cream of tartar, then the remaining lime juice.  Mix until blended, about 1 minute.
  4. Pour the filling into the frozen crumb crust and bake 15 minutes, until mostly set.
  5. Freeze tart for 3 hours.

Meringue Instructions:

  1. Heat oven to 500 degrees (if using the oven to brown the meringue).
  2. In the bowl of an electric mixer, beat the egg whites until soft peaks form, about 4 minutes.
  3. In a small bowl, stir together the sugar, cornstarch, and salt.
  4. Incorporate the sugar mixture, 1 tablespoon at a time, to the egg whites, beating well after each sugar addition.  Continue to beat until the sugar dissolves, about 2 minutes.
  5. Spoon or pipe using a pastry bag, the meringue over the tart filling.
  6. Bake for 10 to 12 minutes, until meringue top is browned.  Conversely, brown the meringue with a kitchen torch.

Notes:  If key lime juice is unavailable, you may substitute with lime juice. Not a fan of meringue?  Use whipped cream as an alternative topping for the tart!

Filed Under: American, Desserts, Fruits Tagged With: , , , ,