{"id":20084,"date":"2017-03-14T11:24:42","date_gmt":"2017-03-14T18:24:42","guid":{"rendered":"https:\/\/www.sugarhero.com\/?p=20084"},"modified":"2025-06-18T15:40:04","modified_gmt":"2025-06-18T22:40:04","slug":"toasted-coconut-lime-meringue-tart","status":"publish","type":"post","link":"https:\/\/www.sugarhero.com\/toasted-coconut-lime-meringue-tart\/","title":{"rendered":"Toasted Coconut Lime Meringue Tart"},"content":{"rendered":"\n

Say hello to your new favorite spring dessert! This Toasted Coconut Lime Meringue Tart is a light, fresh tart with a tangy lime filling and toasted coconut meringue on top.<\/em><\/p>\n\n\n\n

\"Toasted<\/figure>\n\n\n\n

Happy Pi Day 2017!<\/strong> I am about as far from a math nerd as you can get—where my fellow English majors at?!—but as a shameless baking nerd, I get excited about Pi Day every year. Since it’s just a few days before St. Patrick’s Day<\/a>, I thought I would kill two birds with one delicious pie-shaped stone, and share a green pie that’s perfect for both holidays.<\/p>\n\n\n\n[Obviously, pie<\/a> is an ANYTIME food, and you can enjoy this year-round. But you know me, always trying to score those seasonal brownie points.]\n\n\n\n

\"Toasted<\/figure>\n\n\n\n

First, I have to cop to some false advertising: this pie is actually a tart. Sorrrrrry.<\/em> But until the math nerds out there come out with Tart Day, I’m going to consider it a “general crusted dessert with squishy filling” free-for-all.<\/p>\n\n\n\n

Second, is there anything better than the smell of toasting coconut<\/a>? THERE IS NOT. This tart starts with a big handful of toasted coconut, mixed right into the buttery tart dough. The filling is a baked lime custard with the most lovely texture. It holds its shape when cut, but because it’s custard-based and not gelatin-based, it’s still soft and supple, not overly firm and weirdly jiggly. You can use any type of lime you like. Check out my detailed blog post about the difference between regular limes and key limes<\/a>!<\/p>\n\n\n\n

I decided to finish the tart with toasted swirls of coconut-flavored meringue. I LOVE toasted meringue<\/a> and thought it was the perfect way to tie the crust and filling together, but it doesn’t have a ton of staying power–it’s really best the same day it’s made. So if you’re hoping to enjoy this over a longer time period, I’d recommend a coconut-flavored whipped cream instead.<\/p>\n\n\n\n

\"Toasted<\/figure>\n\n\n\n

One quick word of warning: use a light hand with the green food coloring, if you decide to use it! I thought <\/em>I was being restrained, but as the tart baked, the top took on a much darker color, giving me something of a day-glow green tart.<\/p>\n\n\n\n

You can see the difference in the cut slices—the inside of the tart is a delicate, gentle green, while the top is…whatever the opposite of gentle is. So I would recommend using LESS color than you think you need, because the baking process will definitely make it darker! Or you can skip the color altogether, and your tart will be a custardy yellow color.<\/p>\n\n\n\n

\"Toasted<\/figure>\n\n\n\n

I hope you all are able to celebrate Pi Day in style! If you need more inspiration, you can see my whole collection of pie (and tart!) recipes here<\/a>:<\/p>\n\n\n\n

\"Pie<\/a><\/figure>\n\n\n\n

💚More Lime and Coconut Dessert Recipes<\/h2>\n\n\n\n