Lemon-Lime Tart

October 22, 2012

This dessert is quite easy and yields spectacular results. The filling is made by whisking it in a double boiler, which adds a lovely lightness to it. The combination of lemon and lime in the creamy filling gives it a tangy  and tart zing balanced with a bit of sweetness. There is nothing like fresh juice for the filling, but bottled will do if that’s all you have.

If you’re having a party, you can four-times the recipe and make it in a half sheet pan. Cut the tart into 32 bars or 50 smaller ones.

lemon-lime tart

 Measure the juice into a measuring cup. (I had already used this cup to melt the butter, so why wash it?)
lemon-lime tart

Whisk eggs, yolks and sugar until smooth. 
lemon-lime tart

Place bowl over a pot of lightly simmering water.
lemon-lime tart

Add the juice and continue to whisk vigorously until the filling has thickened and lightened in color. 
lemon-lime tart

Whisk in the butter, 1 tablespoon at a time. 
lemon-lime tart

Pour the warm filling into the baked crust. 
lemon-lime tart

Smooth the top so the filling is even. 
lemon-lime tart

lemon-lime tart

 Enjoy!
lemon-lime tart

Adapted from Thomas Keller’s recipe from French Laundry, courtesy Epicurious.com.

Lemon-Lime Tart

Crust
2 cups graham cracker crumbs
2 tablespoons granulated sugar
6 tablespoons butter, melted

Filling
2 egg yolks
2 whole eggs
1/4 cup fresh lime juice (from about 2-3 limes)
1/4 cup fresh lemon juice (from 2 lemons)
3/4 cup granulated sugar
6 tablespoons butter, cut into 6 pieces

Preheat the oven to 350°F. Combine all crust ingredients in a bowl and mix until the butter is evenly distributed through the crumbs. Pour the crust into a 9-inch tart pan with fluted sides and a removable bottom. Press the crumbs evenly up the sides, making them about 1/4-inch thick. Spread the remaining crumbs over the bottom and press them to form and even surface. Bake for 12 minutes, until lightly browned. Allow to cool.

You will need a large metal bowl to whisk the filling in. Place about 1 1/2 inches of water in a pot smaller than the diameter of the bowl and bring water to a simmer. Place the eggs, yolks, and sugar in the bowl and whisk until very smooth. Place the bowl over the simmering water and whisk constantly for 2 minutes. Whisk in the juices in three parts. Continue whisking vigorously until the filling has thickened and is light in color, about 5-6 minutes longer. Turn off heat and whisk in butter 1 piece at a time. Pour warm filling into the prepared crust. Refrigerate for 2-3 hours before serving. Serve chilled or at room temperature. If desired, top with lightly sweetened whipped cream.

Serves 8.

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