Lemon And Lime Tart Recipe

Name: Lemon And Lime Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all purpose flour; 2 tablespoons confectioners sugar sifted; 1/2 cup unsalted butter chilled, cut into small pieces; 1 large egg yolk; 3 teaspoons ice cold water; 1/3 cup fresh lemon juice approx. 2 lemons; 1/3 cup fresh lime juice approx. 4-5 limes; 5 large eggs; 1 cup superfine sugar; 3/4 cup heavy cream

Servings: persons

1
Attach multipurpose blade to KitchenAid 7-Cup Food Processor. Add flour and confectioners sugar to work bowl. Pulse 2 to 3 times to mix. Add butter and pulse until mixture resembles fine breadcrumbs. Add egg yolk and 1 teaspoon of water and pulse until mixture just forms a ball. Add remaining water if necessary to bring mixture together.
2
Turn pastry onto a lightly floured surface and gently form a disc, making sure to not overwork. Wrap in plastic wrap and refrigerate for 20 minutes. Lightly grease a 10-inch round loose-bottomed tart pan. Roll pastry into a circle large enough to fit pan. Gently ease dough into tart pan and trim excess from edges. Prick base 12 times with a fork. Refrigerate for 30 minutes.
3
Preheat oven and large baking tray to 375u00b0F. Cover pastry with parchment paper and fill halfway with baking beads or rice. Place on the hot tray and bake for 15 minutes. Remove paper and beads and bake for 10 to15 minutes more or until light golden. Remove and set aside to cool. Reduce heat to 250u00b0F (you may need to leave the oven door open for a few minutes to reduce the heat quickly).
4
Zest one lemon and lime. Whisk zest, lemon juice, lime juice, eggs, sugar and cream together taking care not to form any small bubbles. Strain filling through a fine mesh sieve into pastry shell. Bake for 30 to 35 minutes or until the filling has just set in the center but still wobbles slightly when gently shaken. Cool in pan and refrigerate until cold. Remove from pan before serving.

970

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups all purpose flour, 2 tablespoons confectioners sugar sifted, 1/2 cup unsalted butter chilled, cut into small pieces, 1 large egg yolk, and more.

Yes, Lemon And Lime Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon And Lime Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions