I had a few lemons and limes on hand and I wasn’t sure what to do with them. I’ve made many lemon recipes on my blog over the years, but I have never tried a lemon tart. Since I also had limes, I decided to try making a lemon lime tart from scratch. I absolutely love to bake. For me, it is such a great stress-reliever. So one free Saturday afternoon, I decided to try this to scratch bake this lemon lime tart, and I’m so glad I did! It turned out even better than I expected, and was totally worth the time and effort.
I’m not going to sugar coat this recipe and say it’s easy – its not hard, but it is time-consuming. There are several steps you need to follow, especially if you make your crust and filling from scratch. You could definitely save time by using a pre-made tart crust, but I am so glad I used this recipe. The crust is the perfect blend of sweet against the extra tart filling. I absolutely love that sweet and tart combination, so it was worth every minute, to me.
I also love how this lemon lime tart turned out because it’s so pretty! I love the rectangular pan I used and adding the dollops of whipped cream and lime zest on top looks so pretty! This would be a great dessert to serve for a family get-together or dinner party. Its gorgeous, refreshing, and looks lovely when served to a group of people. If you haven’t tried making a tart before, I definitely think you should! I promise it’s worth the extra steps.
Lemon Lime Tart Recipe
1 3/4 cups all-purpose flour
Two good pinches of salt
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
3/4 cup unsalted butter, cold, cut into cubes
1 1/2 cups granulated sugar
One good pinch of salt
1/2 cup unsalted butter, cold, cut into cubes
4 large eggs
Whipped cream, to serve (optional)
Preheat oven to 350°F. To make the tart shell, combine the flour, salt, and sugar in the bowl of a food processor. Add butter and vanilla to the bowl, then run the food processor until the mixture forms large clumps. It takes a while, so just keep it running until it forms the large clumps. Transfer dough to a tart pan with a removable bottom. Set and press the dough evenly across the bottom and up the sides. Transfer to the freezer for 15 minutes.
Once firm, prick the tart crust all over with a fork. Coat a piece of foil with nonstick spray, and press it oiled-side-down tightly against the frozen crust, so it is fully molded to the shape. Bake tart with foil for 20 minutes. Gently remove the foil and return to the oven for 10 minutes, or until lightly browned all over. Let cool to room temperature.
To make the filling, remove the zest of 2 lemons and 3 limes. Squeeze the lemons and limes to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and salt and process for 2 to 3 minutes, until the zest is very finely minced. Next , add butter and blend until fully disperse into the sugar. Add eggs, two at a time, and blend to combine. Add lime and lemon juices and blend.
Transfer the filling to a medium saucepan and cook over medium-low heat, stirring constantly, until thickened, about 10-12 minutes. The lime curd will thicken at about 175°F, or just below a simmer. Remove from heat and pour into the tart shell. Transfer to the fridge to cool and set.
To serve, add dollops of whipped cream and serve cold.