Definitely looks more like a lemon meringue tart but I used lots of limes so let’s just call it a citrus meringue tart
KEY LIME MERINGUE TART
Serves 8 – Gluten Free / Paleo / Sugar free
4 limes juiced and zested
4 egg yolks (keep the whites)
1/3 cup rice malt syrup
1/3 cup coconut oil
METHOD: Melt coconut oil on a low heat in pot on stove. Add lime juice and zest. Whisk eggs first and add slowly whilst whisking (you don’t want bits of scrambled egg) Add syrup and keep whisking whilst turning the heat up. You’ll see the oil and eggs thicken. When thick remove from stove and pour into tart base on the oat crust.
4 egg whites
1/2 tsp cream of tatar
150gms of sugar replacement – Natvia or xylitol.
METHOD: Beat the egg whites and cream of tartar in a bowl until it goes white and starts to peak. You can use a hand held beater or thermomix.
Place blobs on top of the lime curd and bake for 10 minutes to brown the peaks. Leave to cool in fridge for an hour. Serve solo it is divine and really pretty. Can garnish with mint leaves or toasted coconut chips.