Lime and lemon tart
Lime and lemon tart

Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, lime and lemon tart. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Lime and lemon tart is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Lime and lemon tart is something which I’ve loved my whole life. They’re fine and they look fantastic.

Make the filling: Put lemon and lime zest, lemon juice, lime juice, sugar and butter in a heavy saucepan over medium heat. Whisk condensed milk and lemon and lime juices in large bowl until blended. Combine the lemon and lime juice, sugar and cream in a bowl. Whisk in the beaten eggs a bit at a time until it is mixed.

To begin with this particular recipe, we must first prepare a few components. You can cook lime and lemon tart using 15 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Lime and lemon tart:
  1. Make ready Base
  2. Prepare 150 g flour
  3. Prepare 2 egg yolks
  4. Prepare 70 g unsalted butter at room temperature
  5. Take 1 teaspoon caster sugar
  6. Prepare 1/3 teaspoon baking powder
  7. Make ready 40 ml cold water
  8. Get Filling
  9. Take 2 limes
  10. Take 1 lemon
  11. Make ready 1 can condensed milk
  12. Get Zest of the limes and lemon
  13. Get Meringue
  14. Prepare 2 egg whites
  15. Take 100 g icing sugar

Once you juice a lemon and a couple of limes, it takes about two minutes. Just whisk a few eggs, add flour and sugar, and the juice. You can mix it up while the crust is baking. Meanwhile, whisk eggs, cream, sugar, lemon and lime rind and juice in a large bowl until combined.

Instructions to make Lime and lemon tart:
  1. In a bowl, mix the flour, sugar and baking powder. Add the butter and mix it well with your fingers until it looks like breadcrumbs. Add the egg yolks and the water. Knead the dough just enough until the ingredients are integrated, don’t overdo it! - Leave it to rest for 10 minutes, wrapped in cling film in the fridge.
  2. Before cutting the lemon and limes to squeeze the juice out, shave the zest off into a small dish and reserve. - In a small bowl, pour the condensed milk, the juice of the 2 limes and the lemon. The condensed milk will start to curd and change its consistency to a paste, add 1/3 of the zest, mix and set aside.
  3. Stretch the dough on a sheet of baking paper, approximately 5 mm thin and enough to cover the edges of the tin.
  4. Put the tin (25 cm round tin) upside down in the middle of the dough, place one hand under the paper (between the surface and the dough), the other hand on the tin, lift altogether and flip. With the dough facing up, shape it inside the tin and make sure the baking paper is not trapped in a fold. Remove the paper carefully.
  5. Once all the edges are done, with a fork, pierce the bottom of the dough to avoid it to lift while baking. Place it in the oven at 200 degrees for around 15 minutes. Leave it to cool.
  6. Carefully, remove the base from the tin and place it in a plate. Fill in the tart with the filling and sprinkle 1/3 of the zests. Set aside.
  7. In a bowl, beat the egg whites in medium speed until it starts to get airy and fluffy and, making stiff peaks. Increase the speed of the electric hand whisk Add the icing sugar, bit by bit. Add the rest of the lemon zest and mix well.
  8. Pour the meringue in a piping bag, start piping small meringues, around, from the edges to the centre.
  9. Place the tart in the grill at medium heat but keep an eye on it! It can be removed when the peaks of the meringues are golden brown. - - If you want to serve the next day leave it without the meringues in a closed container at room temperature. Make the meringues on the day and Enjoy!

You can mix it up while the crust is baking. Meanwhile, whisk eggs, cream, sugar, lemon and lime rind and juice in a large bowl until combined. In a small bowl, combine cracker crumbs, butter, almonds and sugar. Pour mixture into baked tart crust. This Lemon-Lime Basil Tart is a summer twist on my Classic French Tarte au Citron, which is one of the most popular recipes on this blog.

So that’s going to wrap it up for this special food lime and lemon tart recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!