Lime Meringue Tart Recipe

Name: Lime Meringue Tart Recipe
Ingredients: I once asked a restaurateur, who owns restaurants in European and in America, what he thought was the main difference between the food in American and the food in Europe.; “Everything’s very sweet,” he replied, right away.; I thought about it for a moment, and considering everyone’s got their panties in a knot about all the sweeteners that are dumped into everything from tomato sauce, bottled salad dressings, to supermarket bread, he’s got a point. A lot of stuff th; Backing up his claim, though, we do tend to pile ours up to the moon with whipped cream or sweet meringue. So he does have a point.; Although I like a super-tart filling underneath all those billows of fluff.; The French are famous for their tarte au Citron, but it’s hard to find one a tarte that’s very tart. Jacques Genin, who makes a pretty zippy one, is considered one of the best of the lot in Paris. And he uses limes.; Try to find limes that are actually golden-yellow in color when shopping. The dark green limes you see are limes that have been picked unripe then gassed to guard that color. When limes are yellow and ripe, they have a softer flavor, with a hint of c; Reluctantly I’m the unofficial dessert ambassador around here, and there, so for the Lime Tart I made for a recent birthday picnic here in Paris, I chose to add ring of meringue around the perimeter of the tart, which pleased everyone.; One 9-inch (22cm) tart; 8 servings; Ripe limes will yield a lot more juice than hard, underripe specimens. Like all citrus, when choosing them at the market, heft as many as you can (which in Paris, is normally interdit, although I try to sneak and do it anyways); the heaviest ones hav; Lemon-lovers can substitute lemon juice for the lime juice and reduce the sugar by 1 tablespoon.; 8 tablespoons (115g) butter, salted or unsalted, cut into pieces; 3/4 cup (180ml) freshly-squeezed lime juice (from about 5-6 limes); 3/4 cups (150g) sugar; zest of two limes, unsprayed (see Note); pinch of salt; 3 large egg yolks; 3 large eggs; 2 large egg whites; 5 tablespoons (75g) sugar; pinch of salt; a few drops vanilla extract

Lime Meringue Tart Recipe was pinched from <a href="http://www.davidlebovitz.com/2009/08/lime-meringue-tart/" target="_blank">www.davidlebovitz.com.</a>

INGREDIENTS

•

I once asked a restaurateur, who owns restaurants in European and in America, what he thought was the main difference between the food in American and the food in Europe.

•

“Everything’s very sweet,” he replied, right away.

•

I thought about it for a moment, and considering everyone’s got their panties in a knot about all the sweeteners that are dumped into everything from tomato sauce, bottled salad dressings, to supermarket bread, he’s got a point. A lot of stuff th

•

Backing up his claim, though, we do tend to pile ours up to the moon with whipped cream or sweet meringue. So he does have a point.

•

Although I like a super-tart filling underneath all those billows of fluff.

•

The French are famous for their tarte au Citron, but it’s hard to find one a tarte that’s very tart. Jacques Genin, who makes a pretty zippy one, is considered one of the best of the lot in Paris. And he uses limes.

•

Try to find limes that are actually golden-yellow in color when shopping. The dark green limes you see are limes that have been picked unripe then gassed to guard that color. When limes are yellow and ripe, they have a softer flavor, with a hint of c

•

Reluctantly I’m the unofficial dessert ambassador around here, and there, so for the Lime Tart I made for a recent birthday picnic here in Paris, I chose to add ring of meringue around the perimeter of the tart, which pleased everyone.

•

One 9-inch (22cm) tart; 8 servings

•

Ripe limes will yield a lot more juice than hard, underripe specimens. Like all citrus, when choosing them at the market, heft as many as you can (which in Paris, is normally interdit, although I try to sneak and do it anyways); the heaviest ones hav

•

Lemon-lovers can substitute lemon juice for the lime juice and reduce the sugar by 1 tablespoon.

•

8 tablespoons (115g) butter, salted or unsalted, cut into pieces

•

3/4 cup (180ml) freshly-squeezed lime juice (from about 5-6 limes)

•

3/4 cups (150g) sugar

•

zest of two limes, unsprayed (see Note)

•

pinch of salt

•

3 large egg yolks

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3 large eggs

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2 large egg whites

•

5 tablespoons (75g) sugar

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pinch of salt

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a few drops vanilla extract

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