Ingredients
-
-
1
-
1/2
-
1/4
-
10
-
1/2
-
1
-
1/2
-
-
2
-
1/2
-
1/2
-
5
-
2
-
Directions
Lemon and Lime Tart, An intense lemon-lime filling is cradled by a shortbread-style butter crust, which is made especially tender by using a combination of all-purpose and cake flours Prep time does not include time needed to chill the crust By Elinor Klivans, Made for your Wk 3 Football Pool win, this dessert was a big hit at a family dinner I debated for a fleeting moment whether I would invest the time for the crust prep vs a more std pie crust, but I am so glad I did The crust is fantastic & worth every moment of prep time spent Altho made as written, DH & I are esp fond of the lime flavor & used all lime juice (+ green food coloring) for the filling vs a mix of lemon & lime The filling texture is more cheesecake than custard & that may have happened since it did not appear set & I cooked it longer than suggested The next time I make this, I will bake it as suggested to see if it sets up well as it chills Thx for sharing this yummy recipe w/us 🙂
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Steps
|
1
Done
|
Spray 10-Inch Tart Pan With Removable Bottom With Cooking Spray. |
|
2
Done
|
Whisk All-Purpose Flour, Cake Flour and Salt in Medium Bowl. |
|
3
Done
|
Beat Butter and Powdered Sugar in Large Bowl at Medium Speed Until Smooth. Beat in 1 Egg Yolk and Vanilla Until Combined. Stir in Flour Mixture Just Until Combined. Shape Into Flat Round; Cover and Refrigerate 30 to 60 Minutes or Until Firm. |
|
4
Done
|
Roll Dough Between Two Sheets of Waxed Paper Into 12-Inch Round 1/8 Inch Thick. Remove Top Piece of Waxed Paper; Invert Dough Into Tart Pan. Remove Waxed Paper; Carefully Press Dough Into Pan. Trim Dough Even With Top of Pan; Freeze 30 Minutes. |
|
5
Done
|
Meanwhile, Heat Oven to 375f. |
|
6
Done
|
Line Crust With Foil, Covering Edges; Fill With Pie Weights or Dried Beans. Bake 15 Minutes; Remove Foil and Weights. Reduce Oven Temperature to 350f Bake 10 Minutes to Firm and Lightly Brown Crust. Cool on Wire Rack While Preparing Filling. |
|
7
Done
|
Whisk Condensed Milk and Lemon and Lime Juices in Large Bowl Until Blended. Whisk in 5 Egg Yolks and Lemon Peel Until Blended; Pour Into Slightly Cooled Crust. |
|
8
Done
|
Bake at 350f For 30 Minutes or Until Center Is Firm and Set. Cool on Wire Rack to Room Temperature, About 1 Hour. Cover and Refrigerate 8 Hours or Overnight. Serve Chilled. Refrigerate Leftovers. |
