Serves 6 Difficulty
1 recipe pie dough
For the lime curd: 2 large eggs 2 egg yolks 1/2 cup sugar 3/4 cup fresh lime juice 1/2 cup heavy cream
For the meringue: 1/2 cup egg whites 1/3 cup sugar
Preheat oven to 450 degrees F.
Prepare pie crust according to package instructions. Roll out dough into 11" circles, they need not be perfectly round. Transfer circles onto a baking sheet. Raise edges of circles about a 1/2" inch so they fold over on themselves, continuing around circles. Gently pinch soft pleats to resemble the crimped edge of a pie.
Bake tart shells for 15 to 20 minutes, until shells are golden. Transfer baking sheet to a rack.
To prepare the curd: Break whole eggs directly into a saucepan. Using a whisk, blend in yolks, sugar, lime juice and cream. Set over moderately-low heat and stirring constantly, bring curd to a boil. Remove from heat. The consistency should be a mayonnaise-like cream.
For the meringue: Whip egg whites with an electric mixer in a dry bowl until frothy. Sprinkle in sugar, one tablespoon at a time, while beating. Continue to beat until egg whites form stiff peaks.
Spread lime curd over bottom of tart shells and cover with meringue, as high as possible, pulling at the meringue to form irregular peaks. Return to oven for 4 to 5 minutes, until meringue is golden brown. Serve at once.