Lemon Lime Tart
My mother’s favourite dessert is a really tart citrus tart. Like, it has to really bite as you take a mouthful, and then once in your mouth it takes on this sweeter, smooth consistency.
- 1.5 cups plain flour
- 1/4 cup self raising flour
- pinch of salt
- 1/2 cup caster sugar
- 100g butter
- 1 egg
- 1/2 cup lemon juice (about 2 lemons worth)
- 1 tsp lemon rind
- 1/3 cup lime juice (about 2 limes worth)
- 1 tsp lime rind
- 1 cup caster sugar
- 3/4 cup thickened cream
- 5 eggs
- Preheat oven to 180°C (160°C fan forced). Grease a 25cm or 10″ flat tin.
- Place flours, salt, sugar and butter in a food processor and process to fine bread crumbs.
- Add egg to mixture and process again until it reaches a dough consistency.
- Remove dough from processor. If the dough is dry or crumbly add a teaspoon of cold water and knead it.
- Roll dough into a ball shape, cover with cling film and refrigerate for 15 minutes.
- Remove dough from fridge and flour your bench top. Roll dough out to 5mm or 1/4 inch thickness.
- The dough will be short, so do not be concerned if it tears apart as you transfer it to the tray. Cover the base and sides of the tray, and where separated, press the edges of the dough together making sure you keep it the same thickness all the way around.
- Place a piece of baking paper on the dough and add baking weights*. Bake for 10 minutes.
- Remove the weights and baking paper and bake for a further 10 minutes.
- Remove from oven and set aside to cool.
- Crack eggs into a small bowl and whisk lightly.
- Add lemon juice, lime juice, rinds, sugar and cream into a medium sized bowl and beat until combined well.
- Add the egg mixture a small amount at a time and beat well in between until all egg is added.
- Pour this mixture into the base and bake for 25-30 minutes.
- You can use extra rind to garnish if you like.