Key Lime Meringue Tart
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Ingredients
Serves 8
1 sweet shortcrust pastry case (23–25cm)
4 egg whites
200g caster sugar
50ml water
Zest of 1 lime
Method
Spread curd in pastry case and chill for 1 hour.
Heat sugar and water to 117°C. Meanwhile, whisk egg whites to soft peaks.
Slowly pour syrup into whites, whisking until glossy stiff peaks form.
Pipe or spoon meringue on tart. Torch until golden and finish with lime zest.