Lemon and Lime Tart
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
- 1/4 cup chilled vegetable shortening, cut into
- 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
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.