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Miette's Lime Meringue Tart

servings: one 7-inch tart, or 10 3½-inch tartlet pans


For the Graham Cracker Crust:

  • 1 ½ cups (7 ½ oz) all-purpose flour

  • 1/3 cup (1 ½ oz) whole-wheat flour

  • 1/2 tsp kosher salt

  • generous ¼ tsp ground cinnamon

  • 3/4 cup (6 oz) unsalted butter, at room temp

  • 1/2 cup (4 oz) firmly packed light brown sugar

  • 2 Tbs. honey

For the Lime Cream filling:

  • 1/2 cup freshly squeezed lime juice

  • 2 Tbs. grated lime zest

  • 1/2 cup plus 2 Tbs. (4 ½ oz) sugar

  • 3 large eggs

  • 3/4 cup plus 2 Tbs (7 oz) unsalted butter, cubed

For the boiled icing:

  • 1½ cups (10½ oz) sugar

  • 1/4 tsp cream of tartar

  • 1/4 cup water

  • 3 large egg whites

  • 1 tsp vanilla extract

Make the crust:

  1. Sift together both flours, the salt, and cinnamon into a bowl. Set aside

  2. In the bowl of a stand. mixer fitted with the paddle attachment, combine the butter, brown sugar, and honey and beat until fluffy, about 5 minutes.

  3. Add the dry ingredients to the butter miutre in three additions, beating just until combined after each addition. wrap the dough tightly in plastic wrap and refrigerate for at least 30 min before rolling, or for up to 2 days.

  4. Preheat the oven to 350 degrees F. Line as large baking sheet with parchment paper.

  5. Line a 7-inch tart pan. Fully-pre-bake the shell, transfer to a wire rack, and let cool completely.

Make the Lime Cream Filling:

  1. In the top bowl of a double boiler or Bain-marie, whisk together the lime juice, zest, sugar, and eggs. Fit the top bowl into the bottom pan over gently simmering water and warm the mixture, whisking occasionally, until it registers about 172 degrees F on an instant-read thermometer or coats the back of a wooden spoon and leaves a clear trail when a finger is drawn through it, 15 to 20 minutes.

  2. Remove the mixture from the heat and strain through a fine-mesh sieve into a clean container. Let cool slightly, to about 140 degrees F, about 20 minutes.

  3. Add the butter to the cream mixture, a few cubes at a time, and, using a whisk or an immersion blender, blend until it dissolves completely after each addition. Strain the cream again to remove any lumps of butter, then let cool to room temperature. Place plastic wrap directly on the surface of the cream to prevent a skin from forming and refrigerate until. well chilled, at least 2 hours and up to 3 days.

Make the Boiled Icing:

  1. Combine the sugar, cream of tartar, and water tin a small saucepan fitted with a candy thermometer. Stir the sugar to dissolve and begin to heat it over medium-low. Have a heatproof measuring cup sitting nearby.

  2. Put the egg whites and vanilla in a stand mixer fitted with the whisk attachment. When the sugar syrup reaches 240 degrees F, immediately pour it into the measuring cup to prevent it from getting hotter. With the mixer on medium speed, slowly pour the sugar syrup into the egg whites, aiming for the side of the bowl rather than the whisk. When all the syrup is added, turn the mixer to medium-high and whisk until the icing becomes thick and holds a firm peak. Continue to whisk until the icing is just slightly warm and very thick, about 10 minutes total. Do not continue to beat, or the icing will become too thick to spread and pipe.


  1. Spread the chilled lime cream into the cooled graham crust. Fit a pastry bag with a medium (1/2 or 5/8-inch) round tip and fill the bag about half-way. with the icing. Pull up the cuff and twist it to seal and tighten the icing down into the cone. Purge the bag of air bubbles by squeezing the bag until there is a burst of air and icing sputters out of the bag. Pipe the icing on the top of the tart, and then use the back of a spoon to press it down to meet the edges of the crust. make a decorative swirl on top. using a small kitchen torch, brown the surface of the icing, moving the flame inn a circular motion to burn the ridges of the swirl until lightly browned. Refrigerate until well -chilled, at least 1 hour and up to 6 hours.

Recipe from: The Miette Cookbook


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