After spending time last winter in Key West, my husband and I became obsessed with Key lime pie. This is my downsized version of one we tried while spending time in that area. Marshmallow creme is the extra special touch. —Barbara Hahn, Park Hills, Missouri
- 1-1/4 cups graham cracker crumbs
- 1/2 cup almond paste
- 1/3 cup unsalted butter, melted
- 2 tablespoons brown sugar
- 2 cans (14 ounces each) sweetened condensed milk
- 3/4 cup plus 2 tablespoons Key lime juice
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1 jar (7 ounces) marshmallow creme
- 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. Yield: 8 tarts.
Originally published as Key Lime Marshmallow Meringue Tarts in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p159
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