Lemon and Lime Tart
Bright, zesty, and irresistibly creamy, this Lemon and Lime Tart is a citrus lover's dream dessert. Featuring a buttery, golden pastry crust filled with a tangy, velvety custard made from freshly squeezed lemon and lime juices, this tart strikes the perfect balance between sweet and tart. Enhanced with fragrant zest and a light dusting of powdered sugar, every bite bursts with vibrant citrus flavor. Perfect for spring gatherings, dinner parties, or an indulgent afternoon treat, this easy-to-follow recipe delivers bakery-quality results at home in just over an hour. Ready to captivate your taste buds with its refreshing zing, this vibrant dessert is a show-stopping centerpiece for any occasion.
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Ingredients
- 250 grams all-purpose flour
- 125 grams unsalted butter (cold, cubed)
- 50 grams granulated sugar
- 1 egg yolk
- 2 tablespoons cold water
- 4 eggs
- 150 grams caster sugar
- 150 milliliters heavy cream
- 80 milliliters lemon juice (freshly squeezed)
- 80 milliliters lime juice (freshly squeezed)
- 1 teaspoon lemon zest
- 1 teaspoon lime zest
- 1 tablespoon powdered sugar (for dusting)
Directions
Step 1
Preheat your oven to 180°C (355°F). Grease a 23cm (9-inch) tart pan with a removable base.
Step 2
In a large bowl, mix the flour and sugar. Add the cold, cubed butter and rub it in with your fingertips until the mixture resembles breadcrumbs.
Step 3
Add the egg yolk and 2 tablespoons of cold water. Mix gently until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and chill for 15 minutes.
Step 4
Roll the dough out on a lightly floured surface to a circle large enough to line the tart pan. Carefully lift the dough into the pan and press it into the edges. Trim any excess.
Step 5
Prick the base of the pastry with a fork, line it with parchment paper, and fill it with baking beans or rice. Blind bake for 15 minutes, then remove the parchment and weights, and bake for another 5 minutes until lightly golden. Set aside to cool.
Step 6
For the filling, whisk together the eggs and caster sugar in a large mixing bowl until smooth. Add the heavy cream, lemon juice, lime juice, lemon zest, and lime zest. Mix thoroughly.
Step 7
Pour the filling into the cooled tart shell and bake for 25–30 minutes, or until the filling is just set with a slight wobble in the center.
Step 8
Remove the tart from the oven and let it cool completely in the pan. Once cooled, transfer to a serving platter.
Step 9
Dust the tart with powdered sugar before serving. Slice and enjoy your Lemon and Lime Tart!
Nutrition Facts
| Serving size | (1144.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3493.0 |
| Total Fat 177.6g | 0% |
| Saturated Fat 102.4g | 0% |
| Cholesterol 1351.4mg | 0% |
| Sodium 367.0mg | 0% |
| Total Carbohydrate 414.1g | 0% |
| Dietary Fiber 8.1g | 0% |
| Total Sugars 212.9g | |
| Protein 55.5g | 0% |
| Vitamin D 182.2IU | 0% |
| Calcium 225.5mg | 0% |
| Iron 16.4mg | 0% |
| Potassium 781.9mg | 0% |
Source of Calories