date: 2020-10-26T20:45:57.320Z image: https://img-global.cpcdn.com/recipes/c52afd36a02b3d15/751x532cq70/lime-and-lemon-tart-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/c52afd36a02b3d15/751x532cq70/lime-and-lemon-tart-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/c52afd36a02b3d15/751x532cq70/lime-and-lemon-tart-recipe-main-photo.jpg author: Calvin Williams ratingvalue: 4.2 reviewcount: 30733 recipeingredient: - " Base" - "150 g flour" - "2 egg yolks" - "70 g unsalted butter at room temperature" - "1 teaspoon caster sugar" - "1/3 teaspoon baking powder" - "40 ml cold water" - " Filling" - "2 limes" - "1 lemon" - "1 can condensed milk" - " Zest of the limes and lemon" - " Meringue" - "2 egg whites" - "100 g icing sugar" recipeinstructions: - "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." - "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." - "Stretch the dough on a sheet of baking paper, approximately 5 mm thin and enough to cover the edges of the tin." - "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." - "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." - "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." - "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." - "Pour the meringue in a piping bag, start piping small meringues, around, from the edges to the centre." - "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!" categories: - Recipe tags: - lime - and - lemon katakunci: lime and lemon nutrition: 215 calories recipecuisine: American preptime: "PT28M" cooktime: "PT57M" recipeyield: "2" recipecategory: Dessert ---  Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, lime and lemon tart. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious. Lime and lemon tart is one of the most popular of current trending foods on earth. It's simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Lime and lemon tart is something that I have loved my entire life. Lemon tart, or more accurately, lime and orange tart: When you bite into this tart, the creamy lemon custard hits your palette first, followed immediately. Lemon-Lime Cream Tart. this link is to an external site that may or may not meet accessibility guidelines. Lemon Tart - Walt doesn't like lemony or lime desserts, so I don't know if I'll ever try this, but it looks so good I'm saving it anyway. Sydney has been experiencing a burst of rainy weather of late. To get started with this recipe, we must prepare a few ingredients. You can have lime and lemon tart using 15 ingredients and 9 steps. Here is how you cook it. ##### The ingredients needed to make Lime and lemon tart: 1. Prepare Base 1. Make ready 150 g flour 1. Make ready 2 egg yolks 1. Get 70 g unsalted butter at room temperature 1. Make ready 1 teaspoon caster sugar 1. Make ready 1/3 teaspoon baking powder 1. Get 40 ml cold water 1. Get Filling 1. Prepare 2 limes 1. Take 1 lemon 1. Make ready 1 can condensed milk 1. Make ready Zest of the limes and lemon 1. Get Meringue 1. Get 2 egg whites 1. Get 100 g icing sugar Gently ease dough into tart pan and trim excess from edges. 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. Test Lemon, Lime and Orange Tart desserts during summer parties. ##### Steps 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. 1. 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. 1. Stretch the dough on a sheet of baking paper, approximately 5 mm thin and enough to cover the edges of the tin. 1. 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. 1. 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. 1. 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. 1. 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. 1. Pour the meringue in a piping bag, start piping small meringues, around, from the edges to the centre. 1. 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! I use a combination of low carbohydrate flours like hazelnut flour, buckwheat flour, and flaxseed meal to get the perfect texture for the crust. Test Lemon, Lime and Orange Tart desserts during summer parties. Serve this elegant tart during weekend brunch or after dinner—it's ideal anytime, with a coconut-shortbread crust and creamy filling flecked with grated lemon, lime and orange peel. This tart is one of my favorite combinations - Lemon and lime to me is so much more refreshing than just plain old lemon. If you want to bring out the With this particular tart, as it has a moist filling, it's important to egg-wash the uncooked tart shell before adding the filling. So that's going to wrap this up with this special food lime and lemon tart recipe. Thanks so much for your time. I'm sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!