Lime Meringue Squares

I am ashamed to admit that I only tried Key Lime Pie for the first time a few months ago. To be fair, it was only a couple of months before that that I had the pleasure of tasting lemon bars and my, what an absolute pleasure it was!

I guess my subconscious has always went with, the citrus fruit dessert is healthy and not bold enough for a treat time so it won’t be good theory. This, I am happy to now know, turned out to be very false and citrus desserts happen to be very bold and very, very satisfying! Dismissing fruit and vegetables (shout out to my lover, Mr. Carrot Cake) is one thing I can admit I am (was, more importantly!)wrong about, probably the only thing i’ll ever admit to on that count!

Now that the almost apologies are done, you didn’t think I was going to post a regular old key lime pie recipe, right?!

Here is my regular old lime meringue (if you’re debating a meringue top… it’s a meringue top every time!)squares. If I can make a square version of a dessert then i’m making a square dessert, much easier to share with you my dear!

Tá fáilte romhat! (You’re welcome!)

recipe

⏲ PREP TIME: 30 minutes

⏲ BAKE TIME: 35 minutes

⏲ REST TIME: 4 - 12 hours

🥧 SERVINGS: 30 squares

EQUIPMENT

stand mixer/hand mixer
blender
9 x 9 square tin
mixing bowls
weighing scale
spatula

IngreDients

100g digestive biscuits (graham crackers)
100g biscoff biscuits
6 tbsp/84g unsalted butter
50g dark brown sugar
125ml fresh lime juice
1 tbsp/ 15ml lime zest
1 egg
3 egg yolks
14oz sweetened condensed milk (1 tin)

Meringue (optional but recommended!)

3 large egg whites
150g super fine sugar
1/4 tsp/ 1g cream of tartar
1/4 tbsp/ 1g cornstarch
1/2 tsp/ 2.5g vanilla extract

instructioNs

1. Preheat oven to 350°F, 180°C.

Line your baking dish with baking paper.

2.
Blend your digestive and biscoff biscuits and add to your tin.

3.
Add your brown sugar and mix through with your hands or a spoon until completely combined.

4.
Melt your butter in the microwave and add to your tin. Using the back of a spoon smooth out the entire surface.

Bake in the oven for 10 minutes.

5.
While your base is in the oven make your filling.
Juice about 2 1/2 limes, you need about 1/2 cup.

6.
Beat your egg and 3 egg yolks in your stand mixer.
Keep the egg whites to make your meringue top.

7.
Add your condensed milk to the stand mixer and mix until fully combined.

8.
With your mixer on low add your lime juice a little at a time and grate in a tablespoon of lime zest.

9.
Pour directly onto your biscuit base and return to the oven for 15 minutes until top is firm but middle is still jiggly.

Meringue top

While your base is in the oven make your meringue.
Make sure your bowl and whisk are completely clean and dry before making your meringue. I like to rub white vinegar along the whisk head and all along the inside of the bowl.

1. Whisk your egg whites with a dash of salt until stiff peaks form. This could take up to 10 minutes.

2.

Mix your sugar with cream of tartar and cornstarch and add to your egg whites a spoon at a time with the mixer on low.

3.
Add your vanilla extract and mix on medium until peaks are stiff and your meringue is glossy.

You should be able to rub the meringue between your fingers with no sugar grit and you should be able to hold your bowl upside down without losing a drop.

4.

Add your meringue to the lime top and spread out with a spatula, using a spoon to create peaked tops throughout.

5.

Use a blowtorch to brown the top or else put it back into the oven.

Bake at 350°F, 180°C for 2 minutes and then up your temperature to 400°F, 200°C and bake for another 8 minutes or until your peaks are browned.
Turn your tin every two minutes to ensure even browning.

6.
Let the lime meringue cool and put into the fridge to set for a few hours and overnight if possible.

Lime Meringue Squares