Lemon and Lime Tart

A delicious baked citrus tart.


  • for the sweet pastry:
  • 200 g flour
  • 100 g icing sugar
  • 100 g unsalted butter
  • 1 egg
  • 1 egg yolk
  • flour (for rolling)
  • 1 egg white
  • for the filling:
  • 6 whole eggs
  • 200 g sugar
  • 175 ml cream
  • 75 ml lemon juice and rind
  • 75 ml lime juice and rind


  1. Mix the four with the sugar and butter in a large bowl.
  2. Use your fingertips to mix the ingredients until they resemble breadcrumbs.
  3. Stir in the eggs until it becomes a smooth paste.
  4. Wrap the pastry in cling film and place in the fridge for at least 3 hours, but preferably overnight.
  5. When the pastry is cold and hard, sprinkle some flour on a counter and roll out the pastry.
  6. Line the baking tin with the carefully with the pastry making sure there are no holes in the corners.
  7. Place the pastry lined tin in the fridge for at least one hour before baking.
  8. Remove the tin from the fridge and place some grease proof paper over the top, Fill the pastry with rice or dried pulses.
  9. Bake in the pre-heated oven 180°C for 10-15 minutes, until the pastry is just starting to brown.
  10. Remove from the oven and discard the beans and the greaseproof paper.
  11. Seal the pastry by brushing with the egg white, bake the pastry in the oven for another 3 minutes and remove and leave to cool.
  12. Pre-heat the oven to 120°C.
  13. Make the filling by whisking the eggs and sugar until they are light and fluffy.
  14. Add in the cream and the lemon and lime juice and rind.
  15. Pour the mixture into the cooled pastry and bake in the pre-heated oven for 30-40 minutes until the top is golden and set.
  16. Allow to cool before slicing.


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