For some reason, motivating myself to make these lime meringue tarts was like pulling teeth this week. No, scratch that. Making these tarts was like visiting your tiresome Great Aunt Gladys for the holidays. You don’t want to do it, but you feel a great sense of obligation, and you imagine the pangs of guilt that will result if you don’t do it. You tell yourself it won’t be that bad, and you might even enjoy it. And then you spend the whole visit wanting to poke your eyes out just to give yourself an excuse to leave early. I know, strong words for such cute little tarts:
After many hours of procrastination, I finally convinced myself to make the Great Aunt Gladys tarts, but I was just not excited about this recipe. Partly it’s that I don’t like cream pies or meringue in general. Partly it’s that I’m taking a sugar vacation for a few weeks so I’m trying to limit my exposure to sweets. Partly it’s that I was feeling oh so lazy and the whole thermometer/whisking/food processor/extended chilling time seemed bothersome.
In the end, I halved the recipe and it made enough for two deep-dish mini tarts. They were adorable, and the lime cream filling was nice and refreshingly zesty (I omitted most of the butter and it was still plenty creamy and rich.) The crust was decidedly iffy because I used a bag of mystery crumbs in the cupboard (I was at least 80% certain they were graham crumbs before I used them, but the taste of the final tart shell reduces that certainty to about 63%), but that’s my own fault. It’s not a bad recipe, and it certainly didn’t make me want to poke my eyeballs out. I can see making these for someone who loves lemon citrus meringue pies, but for my tastes, I should have listened to myself and skipped out this week. Score another one for the Aunt Gladyses of the world.