Lemon Lime Meringue Tart




Makes

1 9” tart or 6 4” individual tarts


This tart is a cross between a lemon meringue and key lime pie and the Scottish oat grahams are a nice change to the standard graham cracker crust. I love to celebrate spring with this nostalgic classic dessert.


Crust

1 5.64-ounce box Nairn’s Scottish Oat Grahams (16 grahams)

6 tablespoons unsalted butter, melted

¼ cup sugar

½ teaspoon vanilla extract

1 egg white


  • Preheat the oven to 350 degrees

  • Combine the oat grahams, butter, vanilla and sugar in food processor and pulse until well combined and the oat grahams are a fine crumb

  • In a 9” tart pan or individual tart pans with a removable bottom, pat the crust mixture (about 3 tablespoons each for 4” tarts) evenly on the bottom and up the sides

  • Freeze until set about 10 minutes

  • Remove from the freezer and brush with the egg white

  • Bake for 10 minutes, then cool on the rack while preparing the filling


Filling

3/4 cup sugar

6 tablespoons cornstarch

1 cup water

5 egg yolks

Juice and zest from 1 large lemon and 2 limes (combined juices are ¼ cup)

½ stick unsalted butter, cut into 8 pieces


  • In a saucepan combine the sugar, cornstarch, water and egg yolks and whisk until there are no lumps, then heat to medium high, stirring constantly until the mixture just begins to thicken and bubble about 5 minutes

  • Remove from the heat and whisk in the pieces of butter, once the butter has incorporated, stir in the citrus juice and zest. Allow the filling to cool for about 30 minutes before pouring into the crust


Meringue

5 egg whites

½ teaspoon cream of tartar

½ cup sugar


  • In a small bowl, stir the cream of tartar and sugar until there are no lumps

  • In a large clean bowl, beat the egg whites with an electric mixer on medium speed, about 1 minute then gradually add the sugar mixture and beat until stiff peaks form

  • Spoon the meringue over the filling, and use two forks to create peaks

  • Bake the tart(s) at 350 degrees for 15 minutes or until the meringue is golden brown

  • Remove the tart(s) from the pans when they are cool enough to handle and refrigerate until cold before serving


*Nairn’s Oat Grahams can be found in the gluten free section in most grocery stores, you can substitute regular graham crackers (about 1 ½ cups crushed)


**If you make individual tarts and have extra filling - it can be baked in custard cup along side of the tarts with or without the meringue topping