Key Lime Meringue Tart

Ingredients

• 0.3 teaspoon coarse kosher salt meringue 
• 3 ounces cream cheese chilled cut into 1/2-inch cubes
• 4 large egg whites room temperature
• 3 large egg yolks 
• 3 large eggs 
• 3 tablespoons juice of lemon fresh
• 0.3 cup regular lime juice fresh (from 18 limes)
• 0.3 cup powdered sugar 
• 0.7 cup sugar 
• 0.8 cup unbleached all purpose flour 
• 6 tablespoons butter unsalted room temperature ()
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• sieve
• plastic wrap
• hand mixer
• kitchen thermometer
• aluminum foil
• tart form

Directions

1. Whisk eggs, yolks, sugar,lime juice, lemon juice, and coarse salt inmedium metal bowl. Set bowl over mediumsaucepan of simmering water (do not allowbottom of bowl to touch water).
2. Whiskconstantly until curd thickens slightly andinstant-read thermometer inserted into curdregisters 140°F for 3 minutes, 5 to 6 minutestotal (do not allow to boil).
3. Remove bowlfrom over water. Gradually whisk butterinto curd a few cubes at a time until smooth,allowing butter cubes to melt before addingmore. Strain curd through fine sieve setover small bowl. Press plastic wrap directlyonto surface of curd and chill overnight.DO AHEAD: Lime curd can be made 2 daysahead. Keep chilled.
4. Using electric mixer, beatbutter, cream cheese, and sugar in mediumbowl until smooth.
5. Add flour and salt andbeat just until blended. Gather dough intoball; flatten into disk. Wrap in plastic andchill at least 1 hour. DO AHEAD: Can be made1 day ahead. Keep chilled. Soften slightly atroom temperature before rolling out.
6. Preheat oven to 375°F.
7. Roll out doughon lightly floured work surface to 11- to12-inch round.
8. Transfer to 9-inch tart panwith removable bottom. Press dough ontobottom and up sides of pan. Trim doughoverhang to 1/2 inch, then fold overhang in,forming double-thick sides extending 1/4inch above sides of pan. Pierce crust all overwith fork. Freeze crust 20 minutes.
9. Line crust with foil; fill with driedbeans or pie weights.
10. Bake until crust is set,about 25 minutes.
11. Remove foil and beans.Continue to bake until crust is golden andcooked through, about 20 minutes longer.Cool crust completely in pan on rack.
12. Spread curd evenly in baked crust. Chillwhile making meringue.
13. Using electric mixer, beategg whites in large bowl on medium speeduntil foamy. Increase speed to medium-highand beat until soft peaks form.Gradually add sugar and powdered sugar 1tablespoon at a time; beat until meringue isvery thick and glossy, about 5 minutes. Beatin vanilla and coarse kosher salt.
14. Spoon meringue in dollops atop curd,then spread and swirl decoratively withtable knife. Using kitchen torch, brownmeringue in spots, creating white andgolden peaks and valleys. Chill uncoveredat least 1 hour before serving. DO AHEAD:Can be made 4 hours ahead. Keep chilled.
15. Remove sides from tart pan.
16. Place tarton platter and serve.
17. Bon Appétit