Lemon Lime Tart

Lemon and lime tart is a classic dessert that combines the bright, tangy flavours of citrus fruits in a creamy custard filling and buttery pastry crust. The combination of lemon and lime creates a perfectly balanced sweet-tart flavour that is refreshing and light. This elegant tart is sure to impress at any occasion, from casual gatherings to fancy dinner parties.

Ingredients

Crust

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/4 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1 large egg yolk
• 1-2 tbsp ice water

Filling

• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 4 large eggs
• 1/2 cup freshly squeezed lemon juice (2-3 lemons)
• 1/4 cup freshly squeezed lime juice (2-3 limes)
• 1 tbsp lemon zest
• 1 tbsp lime zest
• 1/2 cup unsalted butter, cubed
• 1/4 cup heavy cream

Instructions

1. For the crust: In a food processor, pulse together flour, sugar and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and 1 tbsp ice water, pulsing until dough comes together. Add more water if needed. Press dough evenly into a 9-inch tart pan. Chill 30 minutes. Prick bottom with a fork and bake at 375°F for 20 minutes until lightly golden. Cool completely.
2. For the filling: In a saucepan, whisk together sugar, flour, eggs, lemon juice, lime juice, and zests. Cook over medium heat, whisking constantly, until thickened, about 10 minutes. Remove from heat and whisk in butter a few pieces at a time until melted and smooth. Strain through a fine mesh sieve into a bowl. Stir in cream.
3. Pour warm filling into cooled crust. Bake at 350°F for 15-20 minutes until filling is just set but still slightly jiggly in the center. Cool completely, then chill at least 4 hours or overnight. Decorate with whipped cream, berries, and extra zest before serving.

Top Tips

• Use freshly squeezed lemon and lime juice for the best flavor. Avoid bottled juices.
• Zest the citrus fruits before juicing them. The zest adds intense flavor to the filling.
• Strain the filling through a fine mesh sieve to remove any bits of cooked egg and ensure a silky smooth texture.
• Don’t overbake the filling or it may curdle. It should still have a slight jiggle when done.
• Chill the tart thoroughly, at least 4 hours or overnight, to allow the filling to set completely. This makes it easier to slice cleanly.
• Decorate the tart just before serving for the freshest presentation. Whipped cream, berries, and extra zest make beautiful toppings.
• Use any leftover lemon and lime filling as a spread or stir into yogurt. It will keep in the fridge for a week.

With a crisp, buttery crust and a luscious, creamy citrus filling, this lemon lime tart is sure to become a favorite dessert. The bright flavors are perfect for spring and summer, but it’s delightful any time of year. Serve it as a sweet ending to a special meal or enjoy a slice with afternoon tea. No matter the occasion, this tart is guaranteed to impress!