Spoon meringue over lime curd, leaving a 1' plain border, and sculpt decoratively. Continue beating until cool, about 4 minutes. Slowly pour hot sugar syrup down side of bowl into whites and beat until meringue is firm and glossy. Meanwhile, beat whites in mixer until soft peaks form. Increase heat to medium-high and boil without stirring, occasionally swirling pan and brushing down sides of pan with a wet pastry brush, until thermometer registers 238°, 6-8 minutes.

Attach a candy thermometer to side of pan. Stir sugar, corn syrup, and 1/4 cup water in a medium saucepan over medium-low heat until sugar dissolves. Beat whites in mixer until soft peaks form. Place egg whites in the bowl of a stand mixer fitted with a whisk attachment.

If toasting meringue in oven, preheat oven to 450°. Spoon lime curd over berries, smooth top, and chill for 1 hour. Spread compote in an even layer over baked crust. Cover chill.īring red wine, sugar, and 1/2 cup water to a simmer in a medium saucepan over high heat reduce heat to medium and simmer until reduced to 1/2 cup, 20-25 minutes. Add gelatin mixture continue beating cream until just before firm peaks form. Using an electric mixer, beat cream until soft peaks form. water in a small bowl let stand until gelatin is soft, about 10 minutes. Press plastic wrap directly onto surface of curd. at a time, whisking to blend between additions. Whisk until mixture has thickened, the whisk leaves a path when lifted from curd, and an instant-read thermometer registers 175°, about 15 minutes. Set bowl over a large saucepan of gently simmering water (do not allow bottom of bowl to touch water). Stir lime juice, eggs, egg yolks, and sugar together in another medium bowl. Set a strainer over a medium bowl set aside.

Lemon curd tart with italian meringue