With a coconut rum-infused lime curd, this pie is an ode to tropical tastes. It packs a good citrus punch and looks gorgeous.






Skill level

Average: 3.6 (8 votes)


  • baby basil leaves, to serve

Lime curd

  • 4 eggs
  • 4 egg yolks
  • 330 g (1 ½ cups) caster sugar
  • 80 g cold unsalted butter, chopped
  • 4 limes, zest and juice
  • 2 lemons, zest and juice
  • 30 ml Malibu

Pastry base

  • 335 g (2 ¼ cups) plain flour
  • 75 g (⅓ cup) caster sugar
  • 175 g cold unsalted butter, chopped
  • 1 egg yolk
  • 2 tbsp chilled water


  • 2 large egg whites
  • ½ tsp cream of tartar
  • 100 g caster sugar
  • 1 tsp salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


This recipe needs to be started one day in advance.

  1. For the lime curd, place the eggs, yolks and sugar in a large saucepan and whisk until well combined. Place over low heat, add the butter, lime and lemon juice and zest and the Malibu and whisk continuously until thickened enough to coat the back of a spoon. Strain through a fine sieve into a bowl, then cover closely with plastic wrap and refrigerate overnight or until firm.
  2. Meanwhile, for the pastry, place the flour, sugar and butter in a food processor and pulse until the mixture resembles breadcrumbs. Add the egg yolks and chilled water and pulse just until the dough comes together. Turn out onto a worksurface, shape into a disc, then wrap in plastic wrap and refrigerate for 1 hour. Alternatively, you can make the pastry a day ahead and remove from the refrigerator about 30 minutes before rolling.
  3. Preheat the oven to 180°C. Roll out the pastry between 2 sheets of baking paper until 3-5 mm thick. Line the base and sides of 24-cm fluted tart tin with removeable base with the pastry and trim the sides. Line the base with a sheet of baking paper and fill with baking beads or uncooked rice and bake for 10 minutes. Remove the baking beads or rice and the baking paper and bake for another 10 minutes or until the pastry is light golden and dry.
  4. For the meringue, using a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed for 1 minute. Increase the speed to high and whisk for 3–4 minutes or until stiff peaks form. Gradually add the sugar and salt and continue beating on high speed for another 2 minutes or until stiff glossy peaks form. Spoon the meringue into a piping bag fitted with a fluted nozzle.
  5. To assemble, place the tart shell on a serving plate. Fill with the lime curd and smooth the top. Pipe the meringue over the top. Using a kitchen blowtorch, lightly brown the meringue. Scatter with baby basil leaves and serve.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.