Lime Meringue Tart Recipe

Lime Meringue Tart Recipe

Photos of Lime Meringue Tart Recipe

How To Make Lime Meringue Tart

A traditional pie dessert is given a twist and turned into this meringue tart that has the goodness of zesty limes infused in its filling.

Preparation: 15 minutes
Cooking: 40 minutes
Chill and Cool Time: 2 hours 45 minutes
Total: 3 hours 40 minutes



For Crust:

  • organic sweet butter
  • 1cuporganic old fashioned rolled oats
  • ¾cuporganic whole wheat flour
  • 1tbspevaporated cane juice crystals
  • ¼tspbaking powder,aluminum-free
  • ¼tspsalt
  • 1sticksweet organic butter
  • 2tbspfresh organic lime juice
  • 2tbspice water

For Filling:

  • 3tbsporganic sweet butter
  • 1cupevaporated cane juice crystals
  • 2large organic free range eggs
  • 2organic lime zest,grated
  • ½cupfresh organic lime juice
  • ½tspsalt
  • 3tbsporganic whole wheat flour
  • 1cuporganic milk


  1. Butter a fluted tart pan lightly with organic sweet butter. Grind the oats in a food processor for 30 seconds. Add the flour, sugar, baking powder, and salt to the oats in the processor. Pulse once to blend.

  2. Add the cold butter and pulse the machine until the mixture resembles coarse meal. Add the lime juice and pulse a few more times to incorporate the juice evenly, then add as much cold water as needed to bind the dough together.

  3. Turn the dough out onto a board and gather up all the pieces. Shape the dough into a round disk, wrap in plastic, and chill for 30 minutes.

  4. Place the dough in the center of the tart pan and press into place with your fingers, working from the center outward until the crust is a uniform thickness all around. Chill again for 15 minutes before baking.

  5. Preheat oven to 350 degrees F.

  6. Combine the butter, sugar, and egg yolks in a mixing bowl and beat until smooth. Add the lime zest, lime juice, and salt. Stir in the flour and milk and beat at a medium speed until smooth.

  7. In a separate bowl beat the egg whites into soft peaks that hold their shape. Fold the egg whites into the egg yolk mixture and spoon filling into the chilled piecrust.

  8. Bake until the tart is golden brown on top. This will be about 40 minutes. Cool for at least 1 hour before serving. Leftovers keep well in the refrigerator.


  • Calories: 278.08kcal
  • Fat: 20.26g
  • Saturated Fat: 11.91g
  • Trans Fat: 0.69g
  • Monounsaturated Fat: 5.36g
  • Polyunsaturated Fat: 1.34g
  • Carbohydrates: 20.62g
  • Fiber: 2.84g
  • Sugar: 2.24g
  • Protein: 6.06g
  • Cholesterol: 94.67mg
  • Sodium: 263.82mg
  • Calcium: 73.49mg
  • Potassium: 176.45mg
  • Iron: 1.26mg
  • Vitamin A: 178.04µg
  • Vitamin C: 9.56mg
Want to share your experience making this Lime Meringue Tart or have any tips to perfect the recipe? Join the discussion in the Baking and Desserts forum!

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