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Lemon & lime tart
Lemon & lime tart
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Ingredients:
  • Icing sugar, to serve
  • 225g (1 1/2 cups) plain flour
  • 180g butter, chilled, diced
  • 20.00 gm caster sugar
  • 40.00 gm iced water
  • 1 egg yolk
  • 80mls (1/3 cup) fresh lemon juice
  • 80mls (1/3 cup) fresh lime juice
  • 165g (3/4 cup) caster sugar
  • 60mls (1/4 cup) thickened cream
  • 5 eggs
Instructions:
  • For the pastry, combine flour, diced butter, and caster sugar in a food processor until it resembles fine breadcrumbs. Mix water and egg yolk, add to flour mixture, and process briefly until it starts coming together. Use your hands to bring the mixture into a disk shape, wrap in plastic, and chill in the fridge for 30 minutes.
  • On a dusted work surface, roll the pastry into a 35cm round. Transfer it to a 30cm tart tin, pressing it gently and trimming off any excess. Chill the tin on a baking tray in the fridge for 30 minutes.
  • Preheat the oven to 190°C.
  • Prepare the tart shell by lining it with greaseproof paper and filling it with rice or dried beans. Bake in a preheated oven for 20 minutes. Remove the paper with the rice or beans and bake for an additional 10 minutes. Allow it to cool for 10 minutes before moving on.
  • In a medium mixing bowl, combine lemon juice, lime juice, caster sugar, and cream. Gradually add the eggs one at a time, making sure to whisk thoroughly after each addition.
  • Pour the luscious filling into the buttery tart shell and bake until the center is perfectly set, approximately 20 minutes.
  • Enjoy the tart warm or at room temperature, dusted with a light coating of icing sugar.

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