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Lime Meringue Tart Recipe

Lime Meringue Tart

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Average Rating:

Total Reviews: 40

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  • on March 30, 2013

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    Made this for Easter. I followed the filling recipe exactly then cooked it 25 minutes or so and the filling set up perfectly! Made it into a pie as my tart pan was 12" and I was afraid it would turn out too thin with not enough filling. It was wonderful! Made the filling the day before and out it all together today. Everyone loved it!

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  • on February 26, 2013

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    The crust was great, the filling needs some cornstarch (some people had no trouble with it thickening, most did, including myself. Don't know why either way. If Ina reads her reviews, I think she should address the problem. The meringue, perfect & the taste of the filling was much nicer than lemon. Will certainly make it again.

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  • on February 13, 2013

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    Da bestest!!!

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  • on May 25, 2011

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    I was worried that the filling was not going to thicken, and I walked away for a minute and I was so happy that it did what it was supposed to. It came out really yummy!

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  • on April 01, 2011

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    I am an experienced home baker that is self taught and I can honestly say that my tart came out perfectly. One thing I did that a lot people didn't do is to cook my filling almost 20-25 minutes which is the key to a nonrunny filling. If the recipe doesn't call for cornstarch, it probably really doesn't need it. So for the people that used it, the filling wasn't cooked long enough. I also think it's best to make the filling first and refrigerate and make the rest the next day. Also, put saran wrap directly on top of filling and not the top of the bowl. This prevents condensation on the filling. It really is a full proof recipe as all of the recipes I have tried of Ina's are. Also, Ina only uses kosher salt, so when people have said something was too salty, they used table salt. Table salt is twice as salty as kosher salt. Good luck and if you just remember to cook look enough, it should come out great.

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  • on February 13, 2011

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    Loved the recipe. Based on other reviewers' comments, I added agar (also called agar agar to ensure a firmly set custard and it worked perfectly.

    Agar is a gelatin substitute heavily used in Asian cooking. It's made from seaweed so it's vegan friendly, tasteless, sets at room temperatures and sets much more firmly than gelatin. I generally use agar powder or flakes, available online, in Asian grocery stores and the Asian sections of many supermarkets (I.e. Safeway.

    I dissolved 1 tablespoon agar powder in 4 tablespoons of water, brought it to a boil, simmered for 5-10 minutes and then added it to the hot lime custard mixture. The custard will firmly set even without refrigeration. And because agar has a much higher melting point than gelatin, it won't fall apart when you bake the meringue :

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  • on January 12, 2011

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    Have been making Ina's recipes consistently now with excellent results. Not sure what happened to this one. Followed the directions to a "T" but the filling was runny. 6-8 minutes is no way near enough time to cook the filling. I cooked it longer and even chilled it in the fridge but could ever get it to come together. I suggest her Lemon Cake if you need a citrus fix.

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  • on December 30, 2010

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    This tart tastes really good, but as other reviewers have noted, the filling is not solid, so it's a little messy. I cooked the filling for about 20 minutes (not 6-8 minutes, always making sure that it doesn't boil. The recipe says it yields 3 cups of filling; I had a little over 2 cups, probably because I cooked it so long that it reduced quite a bit. But this wasn't a problem at all, there was enough filling for a 9 inch tart. I didn't try cornstarch, but I also wonder if gelatin would work. I might try that next time, to see if this wonderful tart will just hold itself together when cut up into slices! It's too good not to try!

    Also, I made the filling the night before I made the rest of the tart. This saves a lot of time, I recommend it.

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  • on September 16, 2010

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    This is the BEST tart I've ever had. My little sisters favorite pie is lemon meringue so when I made this she converted to lime meringue! The crust is so heavenly, usually I'm not a huge fan or crust but it was my favorite part of the tart! Just follow the recipe to a t and you'll have no problems. It wasn't as hard as I anticipated after reading reviews. For everyone who had problems with runny filling just make sure the filling is cooked long enough or it will end up runnier. All the hard work is worth it on this one! And a stick of butter is 1/2 cup not 1/2 pound. The recipe calls for 1/4 pound (not cup so it is one full stickof butter for the filling.

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  • on September 14, 2010

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    1/4 pound (1 stick unsalted butter, at room temperature

    The recipe calls for the above ingredient for the filling.

    Typically 1 stick is = to 1/2 cup NOT 1/4

    What did you all use when you made this dessert, especially those of you who had success.

    I am wondering if the loose filling is because the correct amt. of butter is not being used based in the inconsistency of the instructions.

    Reluctant to try until it is clarified.

    Thanks

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