This simple lemon lime tart recipe looks impressive but it's deceptively easy to make – win-win! By BYY.
With this simple yet impressive lemon lime tart recipe, you’ll have a delightful dessert that’s sure to impress your family and friends. Enjoy the delicious combination of zesty citrus flavours in every bite!
PREP + COOK TIME 1 HOUR 30 MINUTES (+ REFRIGERATION)
SERVES 8
Ingredients:
For the tart casing
225g plain flour
40g icing sugar
150g cold butter, chopped
1 egg yolk
2 tablespoons iced water
Berries, for serving
For the lemon lime filling
1 1/2 tablespoons finely grated lemon rind
2 tablespoons lime juice
180ml lemon juice
7 eggs
220g caster sugar
375ml thick cream
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Method:
1 Process flour, icing sugar, butter and a pinch of salt until combined. Add egg yolk and water; process until ingredients just come together. Knead the dough on a lightly floured surface until smooth; press into a disc. Wrap in plastic wrap; refrigerate for 30 minutes.
2 Roll the pastry out on a well-floured bench, dusting the rolling pin with a little flour to prevent pastry sticking, until large enough to line a 25.5cm (3cm deep) round loose-based fluted tart tin. Ease pastry into base and side; trim edge. Freeze for 15 minutes.
3 Meanwhile, preheat the oven to 200°C.
4 Place the tart tin on an oven tray. Line the pastry case with foil or baking paper. Fill with pastry weights (or dried beans or rice). Bake for 20 minutes. Remove foil and beans; bake for a further 15 minutes or until pastry is browned lightly. Reduce oven to 180°C.
5 Make lemon lime filling by whisking ingredients in a medium bowl until combined; stand for 5 minutes. Strain into a jug or bowl.
6 Pour half the filling into a cooled pastry case and place the tart in the oven. With the oven door open, carefully pour remaining filling into the pastry case. Bake tart for 40 minutes or until the filling has just set; cool to room temperature.
7 Refrigerate tart until cold. Serve dusted with extra sifted icing sugar and scattered with berries.
Top tip
The golden rule in pastry making is to rest the pastry in a fridge or freezer to relax the gluten (protein). Before rolling out your pastry, dust the work surface with a little flour to prevent pastry from sticking. Dust with a little extra flour as you need when rolling out to the required size.
FAQ’s for simple lemon lime tart recipe
What is the total prep and cook time for this lemon lime tart recipe?
The total preparation and cooking time for this lemon lime tart recipe is 1 hour and 30 minutes, plus additional refrigeration time to chill the tart.
How many servings does this lemon lime tart yield?
This recipe is designed to serve 8 people, making it perfect for sharing at gatherings or special occasions.
What ingredients are required for the tart casing?
To make the tart casing, you will need 225g of plain flour, 40g of icing sugar, 150g of cold butter (chopped into small pieces), 1 egg yolk, and 2 tablespoons of iced water.
Can I use any type of berries for serving, or are specific berries recommended?
While the recipe suggests serving the tart with berries, you can choose any type of berries you prefer or have available, such as strawberries, raspberries, blueberries, or blackberries.
What size tart tin should I use for this recipe?
You should use a round loose-based fluted tart tin measuring 25.5cm in diameter and 3cm in depth to accommodate the pastry and filling adequately.
How should I prepare the pastry before lining the tart tin?
After combining the pastry ingredients, roll out the dough on a well-floured surface until it is large enough to line the tart tin. Freeze the lined tart tin for 15 minutes to help the pastry hold its shape during baking.
What temperature should I preheat the oven to?
Preheat your oven to 200°C before baking the tart to ensure that it reaches the optimal temperature for baking the pastry.
How do I know when the pastry is baked to perfection?
Bake the pastry case for 20 minutes with foil or baking paper and weights to prevent it from puffing up. Then, remove the foil and weights and bake for an additional 15 minutes or until the pastry is lightly browned and crisp.
How should I fill the tart with the lemon lime mixture?
Once the pastry case has cooled, pour half of the prepared lemon lime filling into it. Then, with the oven door open, carefully pour the remaining filling into the pastry case to prevent spills or splatters.
Any additional tips for making the perfect pastry?
To ensure the pastry turns out perfectly, remember to rest it in the fridge or freezer to allow the gluten to relax. Additionally, dusting the work surface with flour will prevent the pastry from sticking, and you can add extra flour as needed while rolling it out to the desired thickness.
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