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Lemon and lime tart with limoncello
Lemon and lime tart with limoncello
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Prep Time:
105 minutes
Cook Time:
35 minutes
Total Time:
140 minutes
Ingredients:
  • 165g unsalted butter, chilled
  • 65g margarine
  • 225g plain flour
  • 24.00 gm icing sugar, plus extra to dust
  • 6 eggs
  • 200g caster sugar
  • 1 lemon, rind grated, juiced plus 2 extra lemons, juiced
  • 1 lime, juiced
  • 40ml (2 tbsp) limoncello liqueur
  • 126.25 gm thin cream
  • 220g (1 cup) caster sugar
  • 3 lemons, zested
  • 1 lime, zested
  • 80ml (1/3 cup) limoncello liqueur
Instructions:
  • In a food processor, combine 65g of butter, margarine, flour, and icing sugar. Process until well combined. Add one egg and continue processing until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for 1 hour.
  • Prepare a 2.5 x 26cm round loose-bottomed tart pan by greasing it. Roll out the pastry on a lightly floured surface and use it to line the pan. Chill in the refrigerator for 30 minutes.
  • Preheat your oven to 180°C. Line the pastry with baking paper and fill it with rice or pastry weights. Bake for 10 minutes, then remove the paper and weights and bake for an additional 5 minutes until the pastry is dry and crisp. Let it cool before using.
  • In a food processor, combine the remaining eggs, sugar, and lemon rind and process for 1 minute. Then, melt the remaining butter, add it to the mixture, and process to combine. Next, add the lemon and lime juice, lemoncello, and cream, and process gently until just combined. Pour the mixture into the tart shell and bake for 20-30 minutes until the filling is just set with a slight wobble.
  • In a saucepan over low heat, combine sugar and 1/2 cup of water, stirring until sugar dissolves. Stir in zest and lemoncello, then simmer for 5 minutes. Let the sauce cool. Dust the tart with icing sugar and drizzle with the sauce before serving.

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