Recipe courtesy of Stetson
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Sweet and Tangy Lemon-Lime Tart
Total:
1 hr 15 min
Active:
20 min
Yield:
6
Total:
1 hr 15 min
Active:
20 min
Yield:
6

Ingredients

Directions

Preheat oven to 350F. Line bottom and sides of a 9-inch tart pan with pie dough. Top with parchment paper, fill with pie weights and cook until lightly browned, 20-30 minutes. 

Reduce oven to 325F. Grate zest from 1 lime and 1 lemon, then juice all of them to make 2/3 cup. Whisk together zest, juice, egg yolks, 2 tablespoons sugar, condensed milk and vanilla. 

Pour filling into baked shell and return to oven for 20-25 minutes, until center is barely set. Cool completely. 

Whip egg whites until frothy. Still whipping, add 2/3 cup sugar gradually until medium-stiff peaks form. Pipe or dollop meringue over filling. 

Use kitchen blowtorch or broiler to brown meringue. Cut into wedges to serve.

Cook's Note

*A Stetson Original fragrance note! Bring everyone to the table for Father's Day with delicious recipes inspired by Stetson Cologne. GO BOLD: For added flavor and crunch, spread 1/3 cup toasted sliced almonds over bottom of pie shell before filling with pie weights and baking.

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