Key Lime Shortbread Tartlets

ey Lime Shortbread Tartlets

These Key Lime Shortbread Tartlets are topped with a rich and flavorful Swiss Meringue.

Key Lime Shortbread Tartlets
Makes 8
  • 1 cup all-purpose flour
  • ⅓ cup confectioners’ sugar
  • ⅛ teaspoon salt
  • ½ cup cold salted butter, cubed
  • 1 (14-ounce) can sweetened condensed milk
  • 4 large egg yolks
  • ½ cup Key lime juice*
  • Swiss Meringue (recipe follows)
  • Garnish: lime wedges and fresh mint
  1. In a large bowl, whisk together flour, confectioners’ sugar, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Work mixture vigorously with hands until it comes together and forms a dough. Divide dough into 8 equal portions. Transfer each portion to a 4-inch round removable-bottom tartlet pan, pressing into bottoms and up sides. Place tartlet pans on a rimmed baking sheet. Refrigerate for 30 minutes.
  2. Preheat oven to 425°.
  3. Using a fork, prick dough to prevent puffing during baking.
  4. Bake until tartlet shells are light golden brown, 8 to 10 minutes, pricking bottoms again if dough puffs. Let cool completely on a wire rack. Reduce oven temperature to 350°.
  5. In a medium bowl, whisk together condensed milk, egg yolks, and lime juice. Fill each tartlet shell with approximately ¼ cup lime mixture, being careful not to overfill and leaving room for meringue.
  6. Bake until mixture is firm, 8 to 10 minutes.
  7. Divide Swiss Meringue among tartlets, spreading to edges and swirling decoratively. Return tartlets to oven to brown meringue slightly, if desired. Refrigerate until cold, approximately 4 hours, before carefully removing tartlets from pans.
  8. Garnish with lime wedges and mint, if desired.
*We used Nellie and Joe’s Key West Lime Juice.
Make-Ahead Tip: Tartlet shells may be made a day in advance and stored in an airtight container at room temperature until needed.

Swiss Meringue
Makes 4 cups
  • 4 large egg whites, room temperature
  • 1 cup granulated sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cream of tartar
  1. In the top of a double boiler, combine egg whites, sugar, vanilla extract, and cream of tartar. Cook over simmering water, whisking constantly, until sugar dissolves and egg whites are warm to the touch, approximately 2 minutes.
  2. Transfer warm egg white mixture to a large bowl, and beat with a mixer
  3. fitted with the whisk attachment at high speed until mixture is glossy and very stiff peaks form, approximately 5 minutes. Use immediately.

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