lemon lime tart
I came up with this recipe myself. Lo and behold, it turned out to be a great success. You can also use a shallow pie plate for this. I used a metal tart pan with a removable bottom, which came from England. I love that pan. Also, you can use two lemons, or two limes, or a lemon and an orange, or whatever. You need it to be no more than a 1/2 cup of liquid.
prep time
3 Hr 30 Min
cook time
25 Min
method
Bake
yield
8 serving(s)
Ingredients
- TART SHELL
- 4 ounces all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon granulated sugar
- 1/3 cup cold butter, cut up into small bits
- 1 1/2 tablespoons shortening
- 2 tablespoons iced water
- FILLING
- 2 large eggs
- 2/3 cup granulated sugar
- 1 pinch salt
- 3 tablespoons heavy whipping cream or half and half
- 1 medium lemon, zested and juiced
- 1 medium lime, zested and juiced
- TOPPING
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
How To Make lemon lime tart
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Step 1For the shell, put the flour, salt, and sugar into the food processor. Give it a whirl to mix well. Add the butter and shortening and blitz in pulses until the mixture looks like coarse cornmeal. Take the lid off and drizzle the water on the mixture, then pulse several times - but don't overdo it, it should still look like a bunch of crumbs.
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Step 2Dump the mixture into a bowl and squish it together till it forms a solid mass. Again, don't overdo it, as you don't want to melt the butter.
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Step 3Then place the dough onto a piece of plastic wrap, fold in the corners of the wrap, and smush the dough into a flat disc. You want the plastic wrap to be firmly wrapped around the dough. Place in the refrigerator for 15 minutes.
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Step 4Preheat the oven to 350 degrees F. Roll out the pastry thinly on waxed paper, and place carefully into a 7 or 8-inch tart pan. Push down gently on the sides to make sure the dough is all the way in. I prefer the 7-inch, but not everyone can find one. Using the rolling pin, remove the excess dough.
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Step 5For the filling, add all the ingredients to a bowl. Mix thoroughly.
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Step 6Pour into the shell and bake for about 22 minutes. When baked, completely chill.
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Step 7For the topping, whip cream, sugar, and vanilla until nice and stiff. Do not let it turn into butter.
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Step 8Apply evenly or however you like to the chilled tart.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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