Italian Lime Tart with Soft Meringue

Step 1

To make the pastry dough:Mix all the ingredients for the pastry dough with a pinch of salt, adding 20 g water until the dough is firm. Wrap in baking parchment and let it rest in the fridge for 1 hour. Remove the dough from the fridge, roll it out 3-4 mm thick and use it to line a springform pan with a removable bottom (ø 20 cm).

Step 2

Cover the dough with a disc of baking parchment, lay some dried beans on top and bake in the oven at 355°F (180°C) for 20 minutes. Remove the the beans and the baking parchment and bake for another 5 minutes. Remove from the oven and let cool on a wire rack.

Step 3

To make the lime cream and soft meringue:Whip the egg yolks on their own to make them creamy. Then incorporate the condensed milk and lime juice.

Step 4

Pour this mixture into the pastry dough shell without filling it to the edge. Whip the egg whites with the sugar until stiff peaks form. Spread the meringue in tufts over the cream and bake the tart at 340°F (170°C) for 15 minutes.

Step 5

Remove from the oven and allow to cool completely, then refrigerate for at least 1 hour before serving. Complete with grated lime peel to taste.