EVEN EASIER
Use a premade graham cracker crust instead of making your own. Replace the limes with ½ cup bottled key lime juice and 1 tbsp grated lime zest.
PLEASER CROWD
RECIPE VIDEO ONLINE
CHECK OUR
LIME MERINGUE TART This is a delicious cross between key lime
pie and lemon meringue pie. It’s best eaten the same day it is made.
PREP TIME 20 MIN. – COOK TIME 30 MIN. – WAIT TIME 1 HOUR – READY IN 1 HOUR 50 MIN. – SERVINGS 12
12 whole graham crackers 6 tbsp butter, melted ½ cup sugar 6 limes
4 eggs 1 (14 oz) can sweetened condensed milk 1 tsp cornstarch
STEP 1 Preheat the oven to 350°F. In a food processor, grind the graham crackers until you get coarse crumbs. Add the butter and 2 tbsp of the sugar and process until sandy in texture. Press the crumb mixture evenly over the bottom and up the sides of a 9-inch tart pan with a removable bottom. Chill. STEP 2 Zest 4 limes and juice all 6 limes to get ½ cup lime juice. Separate the eggs. Whisk together
the egg yolks, condensed milk, lime zest and juice. Place the chilled tart pan on a baking sheet and pour the egg yolk and condensed milk mixture over the prepared crust. Bake for 20 min., or until the filling is set. Remove tart and raise oven temperature to 425°F. STEP 3 While pie bakes, beat the egg whites until soft peaks form. Gradually add the remaining 6 tbsp sugar and cornstarch and continue beating until the meringue is stiff and shiny. STEP 4 Spread or pipe the meringue over the warm pie, completely covering the filling but not the crust, and return to the oven. Bake 10 min., or until meringue is golden brown. STEP 5 Allow tart to cool at least 1 hour. Remove sides of tart pan and serve.
Tip Use a premade graham cracker crust and replace the lime juice with ½ cup bottled key lime juice.
Per serving: 246 calories, 11g fat, 6g saturated fat, 98mg cholesterol, 93mg sodium, 33g carbohydrate, 1g fiber, 28g sugar, 6g protein
MAY/JUNE 2016 115
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