Try this easy to make lime curd tart with a delicious meringue twist.
Ingredients
• Juice of six limes
• 1.5 Cups caster sugar
• 200g Butter – cubed
• 6 Eggs
• 24 Mini sweet pastry cases
• 4 Egg whites
• 1 Cup caster sugar
• ¼ Teaspoon cream of tartar
• Pinch of salt
Method
1. Place the lime juice, caster sugar, butter and eggs into a bowl that can comfortably sit over a pot of simmering water. Make sure that the simmering water does not touch the base of the bowl.
2. Use a whisk to stir the ingredients until the butter is combined and the mixture begins to thicken. You will know it is ready when the mixture holds a line on the back of a spoon. Leave to chill in the fridge for at least two hours but it will keep for at least a week.
3. Spoon the curd into the pastry cases.
4. Whisk the egg whites until frothy and then add the caster sugar, cream of tartar and pinch of salt, continue whisking until the mixture holds a stiff peak.
5. Pipe meringue ‘hats’ on top of the curd tarts.
6. Using a blowtorch, toast the meringue.
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