Lemon and Lime Tart

Lemon and Lime Tart created by twissis

An intense lemon-lime filling is cradled by a shortbread-style butter crust, which is made especially tender by using a combination of all-purpose and cake flours. Prep time does not include time needed to chill the crust. By Elinor Klivans

Ready In:
1hr 25mins
Serves:
Units:

ingredients

directions

  • Spray 10-inch tart pan with removable bottom with cooking spray.
  • Whisk all-purpose flour, cake flour and salt in medium bowl.
  • Beat butter and powdered sugar in large bowl at medium speed until smooth. Beat in 1 egg yolk and vanilla until combined. Stir in flour mixture just until combined. Shape into flat round; cover and refrigerate 30 to 60 minutes or until firm.
  • Roll dough between two sheets of waxed paper into 12-inch round 1/8 inch thick. Remove top piece of waxed paper; invert dough into tart pan. Remove waxed paper; carefully press dough into pan. Trim dough even with top of pan; freeze 30 minutes.
  • Meanwhile, heat oven to 375°F.
  • Line crust with foil, covering edges; fill with pie weights or dried beans. Bake 15 minutes; remove foil and weights. Reduce oven temperature to 350°F Bake 10 minutes to firm and lightly brown crust. Cool on wire rack while preparing filling.
  • Whisk condensed milk and lemon and lime juices in large bowl until blended. Whisk in 5 egg yolks and lemon peel until blended; pour into slightly cooled crust.
  • Bake at 350°F for 30 minutes or until center is firm and set. Cool on wire rack to room temperature, about 1 hour. Cover and refrigerate 8 hours or overnight. Serve chilled. Refrigerate leftovers.
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RECIPE MADE WITH LOVE BY

@AZPARZYCH
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@AZPARZYCH
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"An intense lemon-lime filling is cradled by a shortbread-style butter crust, which is made especially tender by using a combination of all-purpose and cake flours. Prep time does not include time needed to chill the crust. By Elinor Klivans"
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  1. twissis
    Lemon and Lime Tart Created by twissis
    Reply
  2. twissis
    Made for your Wk 3 Football Pool win, this dessert was a big hit at a family dinner. I debated for a fleeting moment whether I would invest the time for the crust prep vs a more std pie crust, but I am so glad I did. The crust is fantastic & worth every moment of prep time spent. Altho made as written, DH & I are esp fond of the lime flavor & I used all lime juice (+ green food coloring) for the filling vs a mix of lemon & lime. The filling texture is more cheesecake than custard & that may have happened since it did not appear set & I cooked it longer than suggested. The next time I make this, I will bake it as suggested to see if it sets up well as it chills. Thx for sharing this yummy recipe w/us. :-)
    Reply
  3. AZPARZYCH
    An intense lemon-lime filling is cradled by a shortbread-style butter crust, which is made especially tender by using a combination of all-purpose and cake flours. Prep time does not include time needed to chill the crust. By Elinor Klivans
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