Lime Alaska

Lime Alaska

  • Servings: Makes 1-10 inch tart


For the crust:

  1. Roll to fit 10” tart pan. Chill.
  2. Instructions for blind bake.
  3. Bake 20 minutes with foil and weights, 5 without. Total of 25 minutes.

For the lime curd:

  1. Combine lime juice, egg yolks, and sugar in a non-reactive bowl. Whisk until smooth. Transfer to a medium saucepan and cook over medium heat until curd thickens. Turn down to low heat and cook another 5 to 10 minutes.
  2. Strain into a medium bowl and add butter. Stir until completely melted. Add zest.
  3. Cool over a bowl of ice.
  4. Pour into cooled tart shell. Freeze.

For the meringue

  1. Bring a medium saucepan with about 2 inches of water to a simmer.
  2. In the bowl of a mixer, combine egg whites, sugar, and salt. Hold over simmering water while whisking until sugar has dissolved, about 3 minutes.
  3. Return bowl to mixer, with whisk attachment, whisk until egg whites reach stiff, glossy peaks.
  4. Spread this over frozen lime curd tart. Return to freezer.

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