KEY LIME MARSHMALLOW MERINGUE TARTS
After spending time last winter in Key West, my husband and I became obsessed with Key lime pie. This is my downsized version of one we tried while spending time in that area. Marshmallow creme is the extra special touch. -Barbara Hahn, Park Hills, Missouri
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 tarts.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cracker crumbs, almond paste, butter and sugar; press onto the bottom and up the sides of eight ungreased 4-in. fluted tart pans with removable bottoms. Place on baking sheets. Bake at 350° for 7-9 minutes or until lightly browned. Cool on wire racks., In large bowl, whisk milk and lime juice. Pour into crusts. In a large bowl with clean beaters, beat egg whites and cream of tartar on medium speed until soft peaks form. Add marshmallow creme, a tablespoon at a time, beating on high until stiff peaks form. Spread meringue over filling. Return to baking sheets., Bake at 325° for 15-20 minutes or until meringue is lightly browned. Cool completely on wire racks. Refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 624 calories, Fat 22g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 239mg sodium, Carbohydrate 99g carbohydrate (84g sugars, Fiber 1g fiber), Protein 11g protein.
KEY LIME PIE WITH TOASTED MARSHMALLOW MERINGUE RECIPE BY TASTY
Here's what you need: graham crackers, butter, brown sugar, eggs, lime zest, condensed milk, vanilla ice cream, key lime juice, light corn syrup, sugar
Provided by Jordan Kenna
Categories Desserts
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350˚F (180˚C).
- Place graham crackers in plastic bag and crush them into a fine crumb using a rolling pin. Alternatively, a food processor can be used to crush the crackers.
- Pour the graham cracker crumbs into a medium bowl with the melted butter and brown sugar. Mix until the crumbs take on the character of a coarse, wet sand.
- Pour the crumbs into a 9-inch (23 cm) pie dish. Press the crumb firmly into the dish, making sure to coat the bottom and sides of the dish evenly. Once the crust has been formed, place the pie dish into the refrigerator to firm up.
- Separate 6 eggs. Working with the yolks (reserve the whites for later), add the zest of 1 lime and whisk, either by hand or with an electric mixer, for 2 minutes. Add the can of condensed milk and continue to whisk until mixture is smooth and has a pale yellow color.
- Add in the ice cream and key lime juice. Continue to whisk for an additional 3-5 minutes. The filling should be smooth and airy when finished.
- Pour the filling mixture into the refrigerated graham cracker crust and bake at 350˚F (180˚C) for 18-20 minutes, or until the edges of the crust begin to brown and the filling no longer jiggles when disturbed.
- While the pie is baking, combine the reserved egg whites with corn syrup and about ¼ cup (50 grams) of the sugar and begin to whisk vigorously to form the meringue. Continue to add the sugar in small increments until all of it is incorporated. Continue to whisk until mixture thickens and stiff peaks form, about 7-10 minutes.
- Top the baked pie with the meringue. Using a rubber spatula, spread the meringue evenly over the top of the pie, making sure to cover all the visible areas of filling. Once covered, use the tip of the spatula to shape the meringue forming small peaks a valleys in the topping.
- Bake at 350˚ (180˚C) for an additional 7-10 minutes to toast the meringue topping. Allow to cool completely for at least 1 hour before cutting.
- Enjoy!
Nutrition Facts : Calories 483 calories, Carbohydrate 61 grams, Fat 22 grams, Fiber 0 grams, Protein 11 grams, Sugar 56 grams
LIME MERINGUE TART
Steps:
- Combine the flour, 3 tablespoons of the sugar, and 1/2 teaspoon salt in a bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and Crisco and pulse about 10 times until the butter is in small bits. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
- Meanwhile, preheat the oven to 375 degrees F.
- Roll out the dough and fit into a 9-inch tart pan with removable sides. Don't stretch the dough when placing it in the pan or it will shrink during baking. Cut off the excess by rolling the pin across the top of the pan. Line the tart shell with a piece of buttered aluminum foil, butter side down, and fill it with dried beans or rice. Bake for 10 minutes. Remove the beans and foil and prick the bottom of the shell all over with a fork to allow the steam to escape. Bake for another 15 to 20 minutes, until lightly browned. Set aside to cool.
- Raise the oven temperature to 425 degrees F.
- For the meringue, whip the egg whites, cream of tartar, and 1/4 teaspoon salt in the bowl of an electric mixer fitted with the whisk attachment on high speed until frothy. With the mixer still running, slowly add the remaining 1/2 cup of sugar and beat until the meringue is thick and shiny, about 2 minutes.
- Immediately spread the lime filling in the cooled tart shell and pipe the meringue over it with a large star tip. Be sure the meringue covers the entire top and touches the edges of the shell, to prevent it from shrinking. Bake for 3 to 5 minutes, until the meringue is lightly browned. Cool to room temperature.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 1 minute. On low speed, add the eggs, one at a time, and then add the lime zest, lime juice, and salt. Don't worry; it will look curdled.
- Pour the mixture into a small saucepan and cook over medium-low heat for 6 to 8 minutes, until thick, stirring constantly with a wooden spoon. Whisk briskly when it starts to thicken and cook over low heat for a minute or two, whisking constantly. Don't allow it to boil! It will be 175 degrees F on an instant-read thermometer. Pour into a bowl, cover with plastic wrap and chill.
- Yield: 3 cups
KEY LIME PIE
Lime, cream and a buttery biscuit base - this zesty oven-baked treat makes a refreshing and indulgent end to a meal
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner
Time 55m
Number Of Ingredients 8
Steps:
- Heat the oven to 160C/fan 140C/gas 3.
- Whizz 300g Hob Nobs to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).
- Mix with 150g melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
- Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.
- Add a can of condensed milk and whisk for 3 minutes, then add the finely grated zest and juice of 4 limes and whisk again for 3 minutes.
- Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.
- To decorate, softly whip together 300ml double cream and 1 tbsp icing sugar.
- Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.
Nutrition Facts : Calories 695 calories, Fat 50.8 grams fat, SaturatedFat 27.8 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 37.4 grams sugar, Fiber 2.1 grams fiber, Protein 8.8 grams protein, Sodium 0.8 milligram of sodium
KEY LIME MERINGUE PIE MADE WITH NO CONDENSED MILK
I have this thing about canned condensed milk. Every time I look at the number of calories in the can, I just balk at using it. But I do love Key Lime Pie in spite of the fact that most recipes use the condensed milk. So I was delighted to find a recipe for this favorite without the condensed milk. It may end up having the same number of calories, but I will just feel better knowing I avoided the high-calorie milk. I have not yet tried this recipe; I am saving it for a special occasion. Note that preparation time includes cooling time.
Provided by Lorraine of AZ
Categories Pie
Time 45m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine 1-1/2 cups sugar with the cornstarch and salt in a 2-quart saucepan. Add egg yolks, lime juice and cold water. Blend well. Add butter, and gradually add boiling water.
- Bring to a boil over medium heat and cook 3 minutes, stirring constantly.
- Stir in zest and food coloring, Remove from heat and cool 20 minutes.
- Meanwhile, beat egg whites with electric mixer on number 1 speed till frothy. Add cream of tartar and whip until soft peaks form. Continue on number 4 speed, gradually adding remaining sugar, beating until stiff peaks form.
- Pour cooled filling into pie shell. Lightly pile meringue on filling and spread to edges. Bake 350 degrees for 15 minutes. Cool completely before serving.
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