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Lemon and Lime Tart

Lemon and Lime Tart
Tart, citrusy desserts are perfect after a barbecue dinner. If you like, use just lemon juice or lime juice, or even all orange juice. Do not worry if the top of the tart cracks during baking; you can either hide the damage with whipped cream or just ignore it. The first taste will make you forget any imperfections.

Ingredients:

For the tart shell:

  • 1 1/4 cups all-purpose flour
  • 1/4 tsp. salt
  • 1/4 tsp. finely grated lemon zest
  • 4 Tbs. (1/2 stick) chilled unsalted butter, cut
      into pieces
  • 1/4 cup chilled vegetable shortening, cut into
      pieces
  • 2 Tbs. cold water

For the lemon and lime filling:

  • 6 eggs
  • 2/3 cup sugar
  • Juice of 3 lemons
  • Juice of 2 limes
  • 1 1/2 cups heavy cream
  • 6 Tbs. (3/4 stick) unsalted butter, melted

Directions:

To make the tart shell, in a large bowl, stir together the flour, salt and lemon zest. Add the butter and shortening and, using a pastry blender or 2 knives, cut them in until the mixture resembles coarse crumbs. Add the water 1 Tbs. at a time, mixing gently with a fork or your fingertips until a soft dough forms. Do not overwork the dough. Gather the dough into a ball, flatten into a disk, cover with plastic wrap and refrigerate for 1 hour.

Preheat an oven to 400°F.

On a lightly floured work surface, roll out the dough into a 12 inch round. Drape the dough over the rolling pin and carefully transfer it to a 10-inch tart pan with a removable bottom. Gently ease the pastry into the pan. Trim the pastry even with the pan rim. Line the pastry with aluminum foil and fill with dried beans or pie weights.

Bake for 10 minutes. Remove the weights and foil and bake until firm and dry, about 5 minutes more. Transfer to a wire rack to cool, about 30 minutes.

Reduce the oven heat to 325°F.

To make the filling, in a large bowl, using an electric mixer, beat together the eggs and sugar on high speed until light and lemon colored, 4 to 5 minutes. Beat in the lemon juice, lime juice, cream and melted butter until fully incorporated. Pour into the tart shell.

Bake until firm to the touch, about 45 minutes. Transfer the pan to a rack and let cool completely, about 45 minutes. Serve at room temperature or slightly chilled.
Serves 8.
Adapted from Williams-Sonoma Lifestyles Series, Backyard Barbecues, by Phillip Stephen Schulz (Time-Life Books, 1999).