lemon lime tart

How To Make lemon lime tart

• 
  Step 1
  For 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.
• 
  Step 2
  Dump 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.
• 
  Step 3
  Then 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.
• 
  Step 4
  Preheat 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.
• 
  Step 5
  For the filling, add all the ingredients to a bowl. Mix thoroughly.
• 
  Step 6
  Pour into the shell and bake for about 22 minutes. When baked, completely chill.
• 
  Step 7
  For the topping, whip cream, sugar, and vanilla until nice and stiff. Do not let it turn into butter.
• 
  Step 8
  Apply evenly or however you like to the chilled tart.
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