Source: Momofuku for 2
Lime Meringue Tart
adapted from David Lebovitz
One 8 inch pie tart (the filling will be quite tall)
4 tablespoons of butter, cut into pieces
1/4 cup and 2 tablespoons freshly squeezed key lime juice
1/4 cup and 2 tablespoons sugar
zest of 2 limes
pinch of salt
2 large eggs and 1 large egg white
2 large egg whites
5 tablespoons sugar
pinch of salt
touch of vanilla
your favorite tart dough or graham cracker crust
Preheat the oven to 375º (180ºC.)
1. In a medium-sized saucepan, warm the butter, lime juice, sugar, zest, and salt.
2. In a separate bowl, whisk together the eggs and the yolks.
3. When the butter has melted and the mixture is warm, gradually pour some of the warm lime juice mixture into the eggs, whisking constantly. Scrape the warmed eggs back into the saucepan and cook the mixture over low heat.
4. Stir the mixture constantly over low heat, using the whisk, until the filling thickens and begins to resemble soft jelly. Do not let it boil.
5. Remove from heat and scrape the filling into the pre-baked tart shell.
6. Bake for 10 minutes.
7. To make the meringue whip the whites on high speed to soft peaks. Gradually add the sugar and the salt, while whipping on high speed, until the meringue is shiny and stiff. Beat in the vanilla, then pipe or spread over the tart.
8. Using a kitchen torch, brown the meringue or pop the tart under the broiler keeping a close eye on it.
9. Chill and enjoy!