Clovis's Lime Tart With Lime Marmalade and Ginger Ice Cream ~ Big Sur Bakery

I have a friend in our neighborhood that has a prolific producing Bearss Lime Tree.  I am invited to help myself to the yield.  Each year I take my citrus picker with my bags and tote home a supply.  I juice them and freeze the juice.  When Cinqo de Mayo arrives, I have Margaritas for a group of friends.  Finding this recipe is a boon!  I now will have another use for my abundance of limes.

Clovis's Lime Tart
Big Sur Bakery

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For the shell:

Ingredients:

2 cups graham cracker crumbs

2 tablespoons sugar

2 tablespoons unsalted butter melted, 

   plus more for the pan

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For the filling:

1 1/2 cup fresh lime juice

1 cup sugar

6 eggs yolks

1 cup heavy cream

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Meringue:

6 egg whites

1 cup plus 2 tablespoons sugar

1/4 easpoon kosher salt

1/4 teaspoon vanilla extract

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Directions:

 Adjust rack to middle of oven and preheat oven to 350^F.

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Combine graham cracker crumbs with sugar and melted butter in a bowl.  Lightly grease a 10 inch tart pan with removable bottom.  Sproinkle the crumbs over the tart pan and with the bottom of a glass press the crumbs into a crust making sure it covers the entire bottom and sides of the pan.  Refrigerate for 20 minutes.  Then bake for 7 to 10 minutes until the graham cracker crust starts to smell toasty.  Remove from oven and place on a cooling rack.

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Reduce the oven temperature to 325^F.

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While the tart shell cools, start the filling by adding to  a medium pan, the sugar, lime juice and cream.  Stir over a medium-low heat until sugar is dissolved.  Remove from heat and whisk in egg yolks, one at a time whisking well with each addition.  Return pan to heat and continue to cook until thickened well enough to coat the back of a spoon.  Pour into the cooled graham cracker crust and bake for 10 to 15 minutes or until the filling is set.  (You can tell if the filling is set by gently touching the center of the tart and if the filling doesn't stick to your finger, it is done.  Let the tart cool to room temperature, then place it in the freezer until the filling is firm to the touch.  This will prevent the filling from overbaking when browning the meringue.

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While the tart is chilling, increase the oven temperature to 400^F.

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Meringue:

Place the egg whites, sugar and salt in a heatproof bowl or double boiler.  Place the bowl in a saucepan over barely simmering water, making sure the bowl does not touch the water.  Whisk constantly until the sugar is dissolved.  Remove the bowl from the heat and place in a mixing bowl fitted with a whisk attachment.  Whisk on high until medium peaks form.  Add the vanilla and continue to whisk to combine.

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Remove the tart from the freezer. Spread the meringue over the tart but leaving the edges of the shell uncovered.  Place the tart in the oven and bake until the meringue has browned, 2 to 4 minutes. Refrigerate until ready to serve.

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Remove the tart from the pan and place on a platter.  To serve run a chefs knife under hot running water and dry with a towel and cut into slices, wiping the blade clean after each slice.  Accompany each slice with a dollop of lime marmalade.

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The lime marmalade recipe will follow tomorrow.