Lime and lemon tart
Lime and lemon tart

Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, lime and lemon tart. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Lime and lemon tart is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Lime and lemon tart is something which I have loved my entire life. They are nice and they look wonderful.

Lemon is a fruit from the small, evergreen lemon tree (Citrus limon) that is native to Asia. In comparison, lime is actually a hybridized Lemon tends to contain a higher sugar content, which often gives it a sweeter flavor than lime, whereas lime is sour, or tart, making it ideal for. Lemons and limes are two popular citrus fruits.

To begin with this recipe, we have to prepare a few ingredients. You can cook lime and lemon tart using 15 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Lime and lemon tart:
  1. Take Base
  2. Take 150 g flour
  3. Make ready 2 egg yolks
  4. Get 70 g unsalted butter at room temperature
  5. Prepare 1 teaspoon caster sugar
  6. Prepare 1/3 teaspoon baking powder
  7. Get 40 ml cold water
  8. Get Filling
  9. Get 2 limes
  10. Get 1 lemon
  11. Take 1 can condensed milk
  12. Get Zest of the limes and lemon
  13. Prepare Meringue
  14. Take 2 egg whites
  15. Get 100 g icing sugar

Gently ease dough into tart pan and trim excess from edges. A lemon tart (French: tarte au citron) is a dessert dish, a variety of tart. It has a pastry shell with a lemon flavored filling. In the UK, lemon tart consists of a pastry case (often made in a fluted tart tin) containing a baked lemon custard (usually composed of eggs, sugar, lemon juice and cream).

Instructions to make Lime and lemon tart:
  1. In a bowl, mix the flour, sugar and baking powder. Add the butter and mix it well with your fingers until it looks like breadcrumbs. Add the egg yolks and the water. Knead the dough just enough until the ingredients are integrated, don’t overdo it! - Leave it to rest for 10 minutes, wrapped in cling film in the fridge.
  2. Before cutting the lemon and limes to squeeze the juice out, shave the zest off into a small dish and reserve. - In a small bowl, pour the condensed milk, the juice of the 2 limes and the lemon. The condensed milk will start to curd and change its consistency to a paste, add 1/3 of the zest, mix and set aside.
  3. Stretch the dough on a sheet of baking paper, approximately 5 mm thin and enough to cover the edges of the tin.
  4. Put the tin (25 cm round tin) upside down in the middle of the dough, place one hand under the paper (between the surface and the dough), the other hand on the tin, lift altogether and flip. With the dough facing up, shape it inside the tin and make sure the baking paper is not trapped in a fold. Remove the paper carefully.
  5. Once all the edges are done, with a fork, pierce the bottom of the dough to avoid it to lift while baking. Place it in the oven at 200 degrees for around 15 minutes. Leave it to cool.
  6. Carefully, remove the base from the tin and place it in a plate. Fill in the tart with the filling and sprinkle 1/3 of the zests. Set aside.
  7. In a bowl, beat the egg whites in medium speed until it starts to get airy and fluffy and, making stiff peaks. Increase the speed of the electric hand whisk Add the icing sugar, bit by bit. Add the rest of the lemon zest and mix well.
  8. Pour the meringue in a piping bag, start piping small meringues, around, from the edges to the centre.
  9. Place the tart in the grill at medium heat but keep an eye on it! It can be removed when the peaks of the meringues are golden brown. - - If you want to serve the next day leave it without the meringues in a closed container at room temperature. Make the meringues on the day and Enjoy!

These delicious lemon-lime tarts have a wonderfully light, summery flavor, but they contain all natural ingredients and no added sugars at all. I use a combination of low carbohydrate flours like hazelnut flour, buckwheat flour, and flaxseed meal to get the perfect texture for the crust. Lemons are sourer than limes as lemons contain more citric acid and limes have less of it. As per the scientific name, lemons are Citrus Limon which is very Generally speaking lemons are more on the sour, tart side. Limes have a somewhat bitter-sweet taste.

So that’s going to wrap this up with this exceptional food lime and lemon tart recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!