Looked at the tart shell dough, and used my own, followed the directions on the curd which is different than others I have seen. Spread curd evenly in baked crust. Once the foil and beans are removed, the crust needs to bake until it is fully cooked through, since it will be filled with the curd (which is very moist). Freeze crust 20 minutes. Restaurant recommendations you trust. Bake until crust is set, about 25 minutes. Using kitchen torch, brown meringue in spots, creating white and golden peaks and valleys. Press plastic wrap directly onto surface of curd and chill overnight. Stir in the lime zest, lime juice, and cream. to make enough curd I make lemon curd very frequently and it's much thicker than how this turned out. kinda having doubts. Chill uncovered at least 1 hour before serving. Pour the filling into the crust and bake about 20 minutes or until fi rm. too sweet, just refreshingly tart Using kitchen torch, brown meringue in spots, creating white and golden peaks and valleys. Set bowl over medium saucepan of simmering water (do not allow bottom of bowl to touch water). Continue to bake until crust is golden and cooked through, about 20 minutes longer. crust, I didn't have May try it again but.. Roll out the dough on a floured surface, starting at the center of the dough and rolling towards edges, a sprinkling of flour atop the dough when rolling works well too if difficult or slightly sticky. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Using electric mixer, beat egg whites in large bowl on medium speed until foamy. Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. Increase speed to medium-high and beat until soft peaks form. Set bowl over medium saucepan of simmering water (do not allow bottom of bowl to touch water). DO AHEAD: Remove sides from tart pan. Using electric mixer, beat egg whites in large bowl on medium speed until foamy. What I Ingredient Checklist. Be sure to chill the dough at least 1 hour before rolling out. Increase speed to medium-high and beat until soft peaks form. Bake until crust is set, about 25 minutes. Pierce crust all over with fork. exactly, but the curd never solidied Remove sides from tart pan. I made this after reading the 1/3 cup fresh Key lime juice (from about 18 limes) or regular fresh lime juice, 1/2 cup (1 stick) unsalted butter, cut into 1/4-inch cubes, 6 tablespoons (3/4 stick) unsalted butter, room temperature, 3 ounces chilled cream cheese, cut into 1/2-inch cubes, 9-inch-diameter tart pan with removable bottom Kitchen torch. 3 large eggs Bake until crust is set, about 25 minutes. A crown of perfectly browned meringue. Transfer to 9-inch tart pan with removable bottom. and my husband loves which is why it had a mousse-like Gradually add sugar and powdered sugar 1 tablespoon at a time; beat until meringue is very thick and glossy, about 5 minutes. To transfer dough to a pan, fold dough in half and unfold in the pan, then ease it into pan by pressing onto the bottom and the sides—there is enough of a crust overhang to trim or you can just fold in sides and press to form the double-thick sides. Be sure to use 3 ounces of cream cheese—the cream cheese makes the dough very easy to work with and to roll out. min total. sufficed. 3 large egg yolks Line crust with foil; fill with dried beans or pie weights. This is great in theory, but something's amiss for sure. Gradually add sugar and powdered sugar 1 tablespoon at a time; beat until meringue is very thick and glossy, about 5 minutes. Whisk constantly until curd thickens slightly and instant-read thermometer inserted into curd registers 140°F for 3 minutes, 5 to 6 minutes total (do not allow to boil). I Spread curd evenly in baked crust. Be sure to use a 9-inch-diameter tart pan with 1-inch-high sides and removable bottom; there should be enough dough for this size pan. for baking the crust, 15 would have nothing like this picture. How would you rate Key Lime Meringue Tart? Bake at 400 degrees for 5-8 minutes or until meringue is golden brown. Watch the oven! Whisk eggs, yolks, sugar, lime juice, lemon juice, and coarse salt in medium metal bowl. I made the crust twice; the first time it burnt irrevocably, the second I pulled it out a full 15 mins early to find it still overdone and split in the middle. DO AHEAD: Preheat oven to 375°F. By Karen DeMasco Locanda Verde New York City. Line crust with foil; fill with dried beans or pie weights. However, the end product looked Powered by the Parse.ly Publisher Platform (P3). However, I will say that the meringue worked spot on for me. topped with roasted marshmallow". Strain curd through fine sieve set over small bowl. got was more of a "key lime mousse DO AHEAD Can be made 1 day ahead. In a medium bowl, whisk together the egg yolks and condensed milk. Here are a few extra tips on the crust: Measure the flour by dipping the cup measure into the flour bin or sack, then level it off with a knife. 1/2 cup sugar Gather dough into ball; flatten into disk. Whisk eggs, yolks, sugar, lime juice, lemon juice, and coarse salt in medium metal bowl. Cool crust completely in pan on rack. Bake the crust in the center of the oven until the crust is set, which does take about 25 minutes (it does take this long because the crust is almost frozen). The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Place the pie in the oven and broil until the meringue browns, 1 to 3 minutes (watch the meringue closely, as broiler intensities vary); or use a handheld torch to caramelize the meringue… I followed the chilling times Then pierce the dough all over with fork and be sure to freeze crust 20 minutes. it for his Press dough onto bottom and up sides of pan. Same issues with the The meringue was Hoping it all comes Gather dough into ball; flatten into disk. It was the only part of this recipe that I wouldn't alter. Continue to bake until crust is golden and cooked through, about 20 minutes longer. Trim dough overhang to 1/2 inch, then fold overhang in, forming double-thick sides extending ¼ inch above sides of pan. DO AHEAD Lime curd can be made 2 days ahead. Trim dough overhang to 1/2 inch, then fold overhang in, forming double-thick sides extending 1/4 inch above sides of pan. If all else fails, it's okay to use 1 cup of flour instead of 3/4 cup - It will not hurt the crust! Remove pie from oven.