This is my version of the classic lemon meringue tart. Since I love all things tropical, I have given this dessert it’s own tropical spirit, with a cashew nut crust and a lime juice curd that has the fragrance of kaffir lime. You can’t go wrong with this: with a bit of practice you’ll learn to nail this recipe every time and it’s a true crowd pleaser. I’ve been making curd meringue tarts for over a decade and haven’t yet had anyone leave leftovers on their plates!


My Lime Meringue Tart (Grain Free)

You will need:
2 cups raw cashews / pecans / pistachios / almonds (skinless)
4 tbsp raw honey
4 tbsp unsalted butter (I prefer grass fed) or coconut oil
Sea Salt

115g unsalted butter (grass fed if you can get it), cubed
3/4 cup freshly squeezed lime juice (about 6-8 small limes)
1/2 cup raw honey or 3/4 cup xylitol
zest of 1 kaffir lime, grated or sliced into long thumbs to be removed after infusion
Sea Salt
3 large egg yolks + 3 large eggs

3 egg whites
5 tbsp caster sugar
pinch of salt
1/2 tsp vanilla extract

Pulse the cashews in a food processor until broken up, then add a generous pinch of sea salt, the oil/butter, and the honey. Keep pulsing until a ball of nutty dough forms. Preheat the oven to 180C. Grease a round or rectangular tart tin with butter and empty 1/2 the nut crust mixture into the tin. I used a 11 1/4″ x 8 1/4″ tart tin. Press the mixture evenly into the tin, making sure it is firm all over, and roughly the same 5mm thickness (base and sides). Bake for 10-12 mins, keeping an eye that it doesn’t get too brown. If it starts to brown too much, cover with a sheet of foil. Leave to cool and harden.

To make the curd, gently warm the butter, lime juice, honey or xylitol, lime zest, and pinch of sea salt in a heavy based saucepan. In another bowl, whisk the egg yolks and whole eggs together. When the lime mixture is warm, slowly pour two ladlefuls into the egg and whisk well. Pour all of the egg into the lime mixture and warm on a low heat. Keep stirring, and the mixture should slowly start to thicken. Don’t be tempted to turn the heat up or else you will end up with a split curd. When the mixture looks like a wobbly soft jelly, remove from the heat and pour into the tart shell before returning to the oven. I like to cover the edges with foil so that they don’t burn during the second bake. Bake for another 15mins and cool completely.

For the meringue, beat the egg whites with the sugar and pinch of salt in a stand mixer or with a hand held beater. Once it starts to become a big white blob of foam, set the bowl over a saucepan of boiling water, making sure the water doesn’t touch the bottom of the bowl. Slide in a thermometer and continue to beat with a whisk until the temperature reaches 60C. This is when the egg whites start to look glossy and starts to set. Take off the heat and continue to beat on the stand mixer on high, adding the vanilla and beating until super light and fluffy. Heat the top grill in your oven and arrange the racks so that your tart will sit 3/4 of the way up the oven.

Transfer the egg whites into a piping bag or simply spread generous dollops onto the tart. Arrange the meringue how you like it and slide under the grill, watching like a hawk. As soon as the meringue has browned to your liking, take out of the oven and leave to cool completely before serving.

Serve this tart will a scoop of ice cream, dollop of clotted cream, or for a more tropical vibe – a spoon of coconut cream on the side.

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