Key Lime Meringue Torte Recipes

Steps:

• In a large bowl, combine the cake mix, eggs, butter, water and lime juice; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into two greased and floured 9-in. round baking pans. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , In a large bowl, combine milk and lime juice. Fold in whipped cream. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with 1-1/4 cups filling. Repeat layers twice. Top with the remaining cake layer. Frost the top of cake with remaining filling., Refrigerate for at least 1 hour. Serve with lime slices if desired.

Steps:

• In a large bowl, combine the cracker crumbs, almond paste, butter and sugar; press onto the bottom and up the sides of eight ungreased 4-in. fluted tart pans with removable bottoms. Place on baking sheets. Bake at 350° for 7-9 minutes or until lightly browned. Cool on wire racks., In large bowl, whisk milk and lime juice. Pour into crusts. In a large bowl with clean beaters, beat egg whites and cream of tartar on medium speed until soft peaks form. Add marshmallow creme, a tablespoon at a time, beating on high until stiff peaks form. Spread meringue over filling. Return to baking sheets., Bake at 325° for 15-20 minutes or until meringue is lightly browned. Cool completely on wire racks. Refrigerate for at least 4 hours before serving.

Steps:

• Preheat oven to 250° (F) Cover 2 baking sheets with parchment or foil.
• Beat egg whites with salt until soft peaks form. Add sugar very slowly, beating well between additions, until egg whites are stiff but not dry.
• Fold in lime zest and vanilla.
• Drop by teaspoonfuls onto the baking sheets or pipe small kisses with a pastry bag fitted with a 1/2-inch star tip.
• Bake until dry, but not brown, 40 to 45 minutes. Cool 2 to 3 minutes before removing from baking sheets.

Steps:

• Grease two 9-inch round cake pans, line with waxed paper and grease waxed paper.
• In a mixing bowl, cream the butter and sugar.
• Add the flour, lime juice, 1/2 cup water and the eggs.
• Beat on high 2 minutes.
• Add the remaining 1/2 cup water along with the rest of the cake ingredients.
• Spoon into pans and bake at 375°F for approximately 30 minutes, until a toothpick comes out clean.
• Cool in pans 15 minutes.
• Invert on cooling racks, carefully remove waxed paper and cool completely.
• Slice each round horizontally to make 4 layers.
• Make filling: in a small bowl combine sweetened condensed milk and lime juice, mixing well.
• In a large mixing bowl, whip cream till stiff peaks form.
• Reserve 1 cup whipped cream.
• Fold lime juice mixture into whipped cream just until blended.
• Assemble cake: place the first layer cut side up on plate, top with 1/3 of filling.
• Repeat with remaining layers, the last layer should be cut side down.
• Use reserved whipped cream to decorate top layer.
• Refrigerate 2-3 hours before serving.
• Garnish with lime slices.
• Note: I use 4 large limes for this recipe.

Steps:

• Set rack in bottom third of oven.
• Preheat the oven to 350F.
• Line the bottoms of two 8-X 2-inch round cake pans with wax paper and grease paper.
• Make the meringue cake: Sift together the flour, baking powder and salt.
• In a large bowl, using an electric mixer, cream the butter with ½ cup of the sugar until fluffy.
• Add the egg yolks and beat for 2 minutes.
• Stir together the milk and vanilla; beat the milk into the butter in two additions, alternating with the dry ingredients, until just incorporated.
• Scrape the batter into the prepared pans.
• In another large bowl, using clean beaters, beat the egg whites at medium speed until they hold stiff peaks.
• Gradually sprinkle in ¾ cup of the sugar and beat until the whites are glossy, 3-4 minutes.
• Gently spread the meringue over the cake batter in the pans; do not smooth the tops.
• Sprinkle the almonds, then the remaining 2 tsps sugar, on the meringue.
• Bake the cakes for 25 minutes, or until the meringue is puffed and lightly browned.
• Transfer the pans to racks and let the cakes cool completely; the tops will sink considerably.
• While the cakes bake, make the lime curd: Place the whole eggs and egg yolk in a heatproof bowl and whisk.
• In a medium saucepan, bring the lime juice, sugar, cornstarch and salt to a boil over medium heat, whisking.
• Gradually whisk the mixture into the eggs.
• Scrape the lime curd into the saucepan and cook over medium heat, stirring, until thick enough to coat the spoon, about 5 minutes; do not boil.
• Remove from heat and stir in butter.
• Strain the curd into a clean bowl.
• Let cool for 5 minutes, whisking occasionally.
• Press a piece of plastic wrap directly on the surface of the lime curd and refrigerate until chilled, atleast 2 hours or overnight.
• To assemble: Run a knife around the sides of the cake layers to loosen them from the pans.
• Carefully invert the layers onto baking sheets; remove wax paper.
• Invert one layer (meringue side up) onto a cake platter.
• Spread all the lime curd on top.
• Cover with the other cake layer (meringue side up).
• To serve: Slice gently with a serrated knife.
• The cake can be refrigerated for up to 1 day ahead.
• Loosely cover with plastic wrap.