Lemon and Lime Tart
Bright, zesty, and irresistibly creamy, this Lemon and Lime Tart is a citrus lover's dream dessert. Featuring a buttery, golden pastry crust filled with a tangy, velvety custard made from freshly squeezed lemon and lime juices, this tart strikes the perfect balance between sweet and tart. Enhanced with fragrant zest and a light dusting of powdered sugar, every bite bursts with vibrant citrus flavor. Perfect for spring gatherings, dinner parties, or an indulgent afternoon treat, this easy-to-follow recipe delivers bakery-quality results at home in just over an hour. Ready to captivate your taste buds with its refreshing zing, this vibrant dessert is a show-stopping centerpiece for any occasion.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 250 grams all-purpose flour
- 125 grams unsalted butter (cold, cubed)
- 50 grams granulated sugar
- 1 egg yolk
- 2 tablespoons cold water
- 4 eggs
- 150 grams caster sugar
- 150 milliliters heavy cream
- 80 milliliters lemon juice (freshly squeezed)
- 80 milliliters lime juice (freshly squeezed)
- 1 teaspoon lemon zest
- 1 teaspoon lime zest
- 1 tablespoon powdered sugar (for dusting)
Instructions
Preheat your oven to 180°C (355°F). Grease a 23cm (9-inch) tart pan with a removable base.
In a large bowl, mix the flour and sugar. Add the cold, cubed butter and rub it in with your fingertips until the mixture resembles breadcrumbs.
Add the egg yolk and 2 tablespoons of cold water. Mix gently until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and chill for 15 minutes.
Roll the dough out on a lightly floured surface to a circle large enough to line the tart pan. Carefully lift the dough into the pan and press it into the edges. Trim any excess.
Prick the base of the pastry with a fork, line it with parchment paper, and fill it with baking beans or rice. Blind bake for 15 minutes, then remove the parchment and weights, and bake for another 5 minutes until lightly golden. Set aside to cool.
For the filling, whisk together the eggs and caster sugar in a large mixing bowl until smooth. Add the heavy cream, lemon juice, lime juice, lemon zest, and lime zest. Mix thoroughly.
Pour the filling into the cooled tart shell and bake for 25–30 minutes, or until the filling is just set with a slight wobble in the center.
Remove the tart from the oven and let it cool completely in the pan. Once cooled, transfer to a serving platter.
Dust the tart with powdered sugar before serving. Slice and enjoy your Lemon and Lime Tart!
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 46 mg | 2% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 26.6 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 92 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
