Lemon-Lime Souffle Tart

READY IN: 1hr 35mins




  • Lemon Curd (makes 2 cups, only use 1 1/2 cups).
  • In a large heatproof bowl, whisk together the eggs, egg yolks, and sugar.
  • Whisk in the lemon zest, juice, and salt.
  • Place the bowl over a pot of barely simmering water, and gently cook the curd, whisking constantly to avoid scrambling the eggs, until curd thickens enough to coat the back of a spoon, about 10 minutes (or you can cook over direct heat if you are sufficiently skilled).
  • Remove the bowl from the heat, and whisk in the butter.
  • Strain the mixture through a fine sieve, and set the bowl in a large bowl filled with water and ice.
  • Whisk until cool.
  • Cover the curd, and refrigerate until it is thoroughly cold, at least 2 hours.
  • The curd will keep for up to 3 days in the refrigerator.
  • Almond Crust.
  • To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and confectioners' sugar until combined, about 1 minute.
  • Beat in the egg and zest.
  • In a medium bowl, whisk together the all-purpose flour, almond flour, and salt.
  • Add the flour mixture to the butter mixture in two batches, scraping down the sides of the bowl between additions.
  • Mix until dough is smooth.
  • Scrape dough onto a piece of plastic wrap, and form it into a disk.
  • Chill for at least 1 hour and up to 3 days.
  • Make the tart.
  • Preheat the oven to 325°.
  • On a lightly floured surface, roll dough out to a 14-inch round about 1/8 inch thick.
  • Fit the dough into a 10-inch tart pan with a removable bottom.
  • Trim away any excess dough, and use a fork to prick the crust all over.
  • Bake the tart crust until pale golden, 20 to 25 minutes.
  • Transfer to a wire rack to cool.
  • (The tart shell can be made 8 hours ahead.) Increase oven temperature to 375°.
  • To prepare the filling: In the detached bowl of an electric mixer, whisk together 5 tablespoons sugar, egg yolks, flour, lemon juice, and lime juice.
  • Place the bowl over a pot of gently simmering water, and whisk the mixture constantly to avoid scrambling the eggs.
  • Continue whisking until mixture gets quite thick, about 8 minutes.
  • Strain through a fine sieve into the bowl of an electric mixer, if necessary.
  • Using the whisk attachment, beat the lemon cream on high speed until thick, cool, and light, about 5 minutes.
  • In a clean bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until they hold soft peaks.
  • Slowly add the remaining 5 tablespoons of sugar, and beat until stiff peaks form, taking care not to overbeat the whites.
  • Fold a third of the meringue into the lemon cream to lighten it, then fold in the remaining meringue in two batches.
  • Spread the lemon curd in an even layer into the bottom of the crust.
  • Spoon the soufflé topping onto the lemon curd, mounding it attractively.
  • Bake the tart until the soufflé is golden brown and spongy, 20 to 25 minutes.
  • Dust the top with confectioners' sugar, and serve warm.