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Lemon and lime tart

  • 0:20 Prep
  • 0:45 Cook
  • 8 Servings


  • 2 sheets Pampas shortcrust pastry, thawed
  • 4 eggs
  • 180ml thickened cream
  • 1/2 cup caster sugar
  • 2 teaspoon lemon rind
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • Whipped cream, to serve
  • Fresh blueberries, to serve
  • Lemon zest, to serve
  • Lime zest, to serve


  • 1
    Preheat oven to 200C conventional or 180C fan-forced. Place an oven tray in the oven.
  • 2
    Line an 11.5cm x 34cm fluted rectangular loose base tart tin with pastry, overlapping sheets to fit. Fold excess pastry over edge and prick the base with a fork. Line pastry with baking paper and fill with pastry weights or beans. Place tin on hot oven tray and bake for 15 minutes. Remove weights and paper. Bake for another 18 minutes or until pastry is light golden.
  • 3
    Meanwhile, whisk eggs, cream, sugar, lemon and lime rind and lemon and lime juice in a large bowl until combined. Stand for 5 minutes. Pour mixture into tart shell and reduce oven to 130C conventional or 110C fan-forced.
  • 4
    Bake for 45 minutes or until just set.
  • 5
    Cool, then refrigerate until chilled.
  • 6
    Serve with whipped cream, blueberries and lemon and lime zest.

Source: taste.com.au


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