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


  • Mix the four with the sugar and butter in a large bowl.
  • Use your fingertips to mix the ingredients until they resemble breadcrumbs.
  • Stir in the eggs until it becomes a smooth paste.
  • Wrap the pastry in cling film and place in the fridge for at least 3 hours, but preferably overnight.
  • When the pastry is cold and hard, sprinkle some flour on a counter and roll out the pastry.
  • Line the baking tin with the carefully with the pastry making sure there are no holes in the corners.
  • Place the pastry lined tin in the fridge for at least one hour before baking.
  • Remove the tin from the fridge and place some grease proof paper over the top, Fill the pastry with rice or dried pulses.
  • Bake in the pre-heated oven 180°C for 10-15 minutes, until the pastry is just starting to brown.
  • Remove from the oven and discard the beans and the greaseproof paper.
  • 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.
  • Pre-heat the oven to 120°C.
  • Make the filling by whisking the eggs and sugar until they are light and fluffy.
  • Add in the cream and the lemon and lime juice and rind.
  • 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.
  • Allow to cool before slicing.

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