Lime Meringue Tarts

This is pure comfort food for me! Whenever feeling depressed or in need of something sweet to reboot my senses, I whip up these babies! With that kick of lime this recipe is almost too perfect... Enjoy!

Serves: 12

4 large egg yolks

2 large eggs

3/4 cup sugar

1/2 cup freshly squeezed lime juice

4 tablespoons unsalted butter cut into small pieces

Grated zest of 2 limes

1 1/2 recipes Swiss Meringue

Swiss Meringue:

4 large egg whites at room temperature

1 cup sugar

1 pinch cream of tartar

1/2 teaspoon pure vanilla extract

Meringue:

1. Fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer.

2. Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.

3. Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. Use meringue immediately.

Making it all:

1. Whisk together egg yolks and eggs. Combine with sugar and lime juice in small saucepan. Cook over medium-low heat, stirring constantly, 8 to 10 minutes, or until mixture is thick enough to coat back of spoon.

2. Stir to cool slightly. Strain into small bowl; add butter, a piece at a time, stirring until smooth. Stir in zest; let cool completely. Cover with plastic; refrigerate until needed.

3. Heat oven to 200°. Trace three 6-inch circles on parchment; place, penciled side down, on 12-inch-by-18-inch baking sheet.

4. Fill clean pastry bag fitted with an Ateco #12 plain tip with meringue, reserving about 1 1/2 cups; pipe out meringue, starting in center of each circle, spiraling out to circle’s edge. Create 1-inch-tall wall of meringue peaks by piping along outside of circle using same tip to create smooth peaks, or change tips for a more decorative edge. If making bite-size tarts, follow above spiraling process on sixteen 2-inch circles, creating 3/4-inch wall.

5. Place the baking sheets in the oven, and bake about 20 minutes. Reduce the heat to 175°, and bake 40 to 60 minutes more until meringue is dry and crisp but still white. Let stand to cool completely on baking sheets. The shells can be packed in airtight containers and stored for several weeks in dry weather.

6. Heat oven to 475°. Fill cool meringue tarts with chilled lime curd. Rewhip remaining meringue on high speed until stiff, about 5 minutes. Fill pastry bag fitted with an Ateco #5 star tip; pipe a ring of decorative peaks on top of lime curd. Bake until lightly browned, about 2 minutes. Serve immediately.