{"id":582,"date":"2010-04-24T21:37:22","date_gmt":"2010-04-24T13:37:22","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=582"},"modified":"2010-06-22T15:52:24","modified_gmt":"2010-06-22T07:52:24","slug":"lime-meringue-tart","status":"publish","type":"post","link":"https:\/\/www.foodfourthought.com.au\/blog\/lime-meringue-tart\/","title":{"rendered":"Lime meringue tart"},"content":{"rendered":"

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I love the times throughout the year when the seasons start to change.\u00a0 One of the\u00a0things\u00a0that I enjoy the most is discovering a whole new range of ingredients that suddenly appear at the markets.\u00a0 Citrus fruits\u00a0one of the things that I love to see\u00a0and\u00a0something that I find extremely versatile, they can be equally as good in both sweet and savoury dishes, can be preserved, candied and even dried.\u00a0 Each cuisine has its own unique use for these juicy little morsels.\u00a0<\/p>\n

I am fortunate enough to have an almost endless supply of both lemons and limes because G\u2019s Mum has some wonderful trees that produce an amazing amount of fruit.\u00a0 Limes are in season at the moment so I am doing my bit to help out in using them up by making anything I can think of\u00a0that includes them.\u00a0 I really wanted to make a silky smooth lime tart.\u00a0 Of course there are so many recipes, varying from simple to extremely difficult so I went hunting for the perfect one.<\/p>\n

I finally decided upon a Lime Meringue Tart from David Lebovitz.\u00a0 David is a well respected, talented chef, author and blogger who is a native born American now living\u00a0in Paris (which makes me so envious).\u00a0 I would highly recommend you try this recipe, it is possibly the best lime tart I have ever made.<\/p>\n

lime meringue<\/span> tart (recipe by David Lebovitz )
\nmakes 22cm tart<\/span><\/p>\n

My tips\/alterations:<\/span>\u00a0 *I followed this recipe to the letter and it turned out wonderfully.\u00a0 *The only thing I would do differently next time would be to make a standard meringue rather than to heat the mixture.\u00a0 The effort just didn\u2019t seem worth it and the meringue was a little difficult to pipe, for an amateur at least.\u00a0 *I didn\u2019t make the pastry by putting a bowl in the oven, I used a saucepan on the stove instead which made it similar to making a roux.<\/p>\n

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ease: 6\/10\u00a0 <\/strong>There are several elements to this dessert including making lime curd.\u00a0
\nprep time:\u00a015mins<\/strong> for pastry, + 15 mins<\/strong> for lime curd, 15mins<\/strong> for meringue.
\ncooking time: 15mins<\/strong> for pastry, 10 mins<\/strong> for tart, 5mins<\/strong> for meringue.
\ntotal time: 1hour 15mins.<\/strong><\/p>\n

taste: 9\/10. \u00a0<\/strong>When you work hard to create something delicious and it is amazing when you eat it, all the effort suddenly disappears from your mind.\u00a0 The pastry was the easiest and best pastry I have ever made and I will certainly be doing so again.\u00a0 It was light and crunchy yet still had that buttery flavour that is an essential part of a citrus tart.\u00a0 This balance very well with the slightly tart flavour of the lime curd which I also loved.\u00a0 All of this topped off with a small amount of sweet meringue and all I could say was…..bliss.\u00a0 This was also a hit with G and friends that we shared it with.\u00a0 You always know when people are willing to take a doggy bag home that you have created something wonderful.<\/p>\n

would I make it again:\u00a0<\/strong> As many times as I can!<\/strong><\/p>\n

Lime meringue tart<\/a> – Recipe from davidlebovitz.com<\/p>\n

French tart dough<\/a> – Recipe from davidlebovitz.com<\/p>\n","protected":false},"excerpt":{"rendered":"

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I love the times throughout the year when the seasons start to change. One of the things that I enjoy the most is discovering a whole new range of ingredients that suddenly appear at the markets. Citrus fruits one of the things that I love to see and something that […]<\/p>\n","protected":false},"author":2,"featured_media":600,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[78,31,48,33,27],"tags":[6,104,119,105,100],"_links":{"self":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/582"}],"collection":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=582"}],"version-history":[{"count":35,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/582\/revisions"}],"predecessor-version":[{"id":1186,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/582\/revisions\/1186"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/600"}],"wp:attachment":[{"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=582"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=582"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=582"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}