Who doesn’t like lemons? Did you know that lemons are an excellent source of vitamin C? The juice from one lemon has about 40mg of vitamin C, which is almost 100 percent of the Recommended Dietary Intake (RDI) for adults.
This lemon lime tart is so refreshing, light and perfect for summer!
Here it’s the recipe, you will definitely like it! This recipe serves 6-8 people
Ingredients for the shortcrust pastry
140 g unsalted butter
100 g icing sugar
1 tsp vanilla extract
250g plain all purpose flour, sifted
2 tbsp ground almonds
pinch of salt
Ingredients for the filling
6 free-range eggs
4 free-range egg yolks
370g caster sugar
300mls of double cream
Juice of 4 lemons
Juice of 2 limes
Very fine zest of 1 lime
Icing sugar for dusting
Toasted flaked almonds
Fresh strawberries and double cream for serving
Using a mixer with a paddle beater, beat the butter and the icing sugar together until light and fluffy. Add one egg at the time while continuing to whip, then add the vanilla.
Turn the mixer to the slowest speed and add the flour, ground almonds and salt and mix until everything is well combined.
Divide into two equal-sized balls, wrap in cling wrap and chill or freeze until ready to use (I do recommend to do it the night before or to keep it in the fridge for several hours).
Once ready to bake the tart preheat the oven to 170C (340F).
Roll the pastry out on a bench dusted with flour to an even 5-7mm thickness and place into a greased tart tin or ring. Press tightly into the tin, trimming off any excess. Chill the pastry case for at least 30 minutes before baking.
Remove pastry ring from the refrigerator or freezer and line with greaseproof paper. Fill with some raw rice, pasta or dried beans. This will prevent the pastry from lifting or getting air bubbles during cooking.
Bake in the oven for 10 minutes. Remove the paper and rice/beans and continue to bake the pastry case for another 2 minutes to ensure the centre of the base is cooked.
Remove from oven.
For the filling, whisk the whole eggs, yolks and sugar in a large bowl until well combine, then whisk in the cream. Stir in the lemon and lime juice and zests, mix well, then pour into a pouring jug.
Place the empty tart shell back into the oven. Carefully, pour the lemon-lime filling into the empty tart shell, just to the top, being careful not to allow any to spill over the edge, as this will make the tart stick to the ring.
Bake at 160C (320F) for 30-40 minutes or until the filling is set.
Remove from oven and cool. Cut into wedges, dust with icing sugar and serve with toasted almonds, fresh strawberries and a good dollop of double cream. YUMMM!!
Please give it a try and leave your comments!