Delicious Lemon and Lime Tart with Italian Meringue

Lemon and Lime Tart with Italian Meringue

You will love this delectable Lemon and Lime Tart with Italian Meringue!

This recipe by Winning Appliances National Culinary Manager Chloe Skipp will give your tastebuds the texture fest you will never forget.

Winning Appliances has an in-house team of culinary chefs and experts. When they’re not busy in the Winning Appliances showrooms cooking up a storm on various appliances, they also dedicate their time to developing the most delicious and beautiful recipes for Australians to enjoy. This very recipe is made using the brand’s very own induction cooktops and ovens!

Rating

For the lemon and lime curd:
 ½ cup sugar
 4 eggs, room temperature
 ¼ cup lemon juice
 ¼ cup lime juice
 1 lemon, rind
 130 g butter, cold, diced
For the pastry shells:
 1 ½ cups plain flour
 ½ cup icing sugar
 125 g butter, chilled, diced
 3 egg yolks
 1 tbsp iced water
 Canola spray oil
For the Italian meringue
 2 egg whites, room temperature
 ¾ cup caster sugar
 ¼ cup water
 ¼ tsp cream of tartar
Equipment
 Piping bag and nozzle of choice
 Blow torch, optional

To make the lemon and lime curd:
1

Place sugar, eggs, lemon and lime juice in a medium saucepan over low to medium heat. Whisk sugar, eggs, lemon and lime juice.

2

Add lemon rind and stir constantly for 20 minutes or until coats back of spoon.

3

Remove from heat, whisk in butter and strain into a medium bowl and place in fridge until cooled and set.

To make the pastry shells:
4

Blitz the flour, sugar, butter until it resembles fine breadcrumbs. With the motor running, add the egg yolks water and process combined and mixture comes into a ball. Flatten into a disk, and wrap in cling wrap and refrigerate for 1 hour.

5

Preheat oven to 180c fan forced.

6

Roll the dough between two layers of baking paper, till 4mm thick. Cut out with 4 ½ cm cookie cutter.

7

Grease a mini muffin tin with canola spray, and using your fingers press dough into holes.

8

Place tarts in oven and cook for 20 minutes or until golden. Set aside to cool.

To make the Italian meringue:
9

In a small saucepan whisk sugar, water and cream of tartar over medium-high heat, and cook until sugar dissolves.

10

When the mixture comes to boil, reduce heat to low and cook for 3 minutes or until the syrup reads 121C on a candy thermometer.

11

While the syrup is being made, whisk egg whites to soft peaks in an electric mixer. When sugar syrup is ready, slowly pour syrup into egg whites and increase spread to high for 3 minutes or until bowl is cool to touch and mixture is thick and glossy.

To assemble the tart:
12

Fill tart shells with lemon curd.

13

Place italian meringue into a piping bag and pipe onto lemon curd. Torch to caramelize.

14

Enjoy!

Note/s:
15

Australian native finger lime are the perfect addition to this gorgeous citrus dish. Try adding them on top when serving.

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Ingredients

For the lemon and lime curd:
 ½ cup sugar
 4 eggs, room temperature
 ¼ cup lemon juice
 ¼ cup lime juice
 1 lemon, rind
 130 g butter, cold, diced
For the pastry shells:
 1 ½ cups plain flour
 ½ cup icing sugar
 125 g butter, chilled, diced
 3 egg yolks
 1 tbsp iced water
 Canola spray oil
For the Italian meringue
 2 egg whites, room temperature
 ¾ cup caster sugar
 ¼ cup water
 ¼ tsp cream of tartar
Equipment
 Piping bag and nozzle of choice
 Blow torch, optional

Directions

To make the lemon and lime curd:
1

Place sugar, eggs, lemon and lime juice in a medium saucepan over low to medium heat. Whisk sugar, eggs, lemon and lime juice.

2

Add lemon rind and stir constantly for 20 minutes or until coats back of spoon.

3

Remove from heat, whisk in butter and strain into a medium bowl and place in fridge until cooled and set.

To make the pastry shells:
4

Blitz the flour, sugar, butter until it resembles fine breadcrumbs. With the motor running, add the egg yolks water and process combined and mixture comes into a ball. Flatten into a disk, and wrap in cling wrap and refrigerate for 1 hour.

5

Preheat oven to 180c fan forced.

6

Roll the dough between two layers of baking paper, till 4mm thick. Cut out with 4 ½ cm cookie cutter.

7

Grease a mini muffin tin with canola spray, and using your fingers press dough into holes.

8

Place tarts in oven and cook for 20 minutes or until golden. Set aside to cool.

To make the Italian meringue:
9

In a small saucepan whisk sugar, water and cream of tartar over medium-high heat, and cook until sugar dissolves.

10

When the mixture comes to boil, reduce heat to low and cook for 3 minutes or until the syrup reads 121C on a candy thermometer.

11

While the syrup is being made, whisk egg whites to soft peaks in an electric mixer. When sugar syrup is ready, slowly pour syrup into egg whites and increase spread to high for 3 minutes or until bowl is cool to touch and mixture is thick and glossy.

To assemble the tart:
12

Fill tart shells with lemon curd.

13

Place italian meringue into a piping bag and pipe onto lemon curd. Torch to caramelize.

14

Enjoy!

Note/s:
15

Australian native finger lime are the perfect addition to this gorgeous citrus dish. Try adding them on top when serving.

Lemon and Lime Tart

Looking for more recipes to enjoy with your family? Why not try these quick and easy Brain Boosting Bars?

Lemon and Lime Tart with Italian Meringue
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