Lemon Lime Tart
  • ½ cup freshly squeezed lemon juice
  • ½ cup freshly squeezed lime juice
  • Zest on 1 lemon and 1 lime
  • ¾ cup sugar
  • 12 tablespoons butter
  • 4 eggs
  • 4 egg yolks
  • 1 pre-baked tart shell (see recipe below)
  • Candied lemons or limes for garnish
  1. Preheat oven to 325 degrees F.
  2. In a heavy saucepan over medium heat, add lemon and lime juice, zest, sugar, butter, eggs and yolks. Bring to a simmer, stirring constantly until butter is melted. Whisk until the mixture has thickened and is bubbling gently. This took me about 10 minutes. Push mixture through a strainer into a clean bowl, pressing with the back of a spatula to get all the curd. Discard the solids left behind.
  3. Pour the curd into the baked tart shell and bake for about 8-10 minutes until curd is just set. Remove from oven and allow to cool fully before slicing.
  4. Candied Citrus slices:
  5. While tart cools, make the candied citrus. Slice lemons or limes thinly and plunge them into boiling water for a minute. Remove them and plunge them briefly into ice water. Drain. In a large, deep skillet, add 1 cup sugar and 1 cup water and heat until sugar is melted. Add the lemons/limes in a single layer and simmer over in sugar over very low heat until golden, about 15-20 minutes. Let cool on a rack.
Recipe by Seasons in Vermont at https://seasonsinvermont.com/lemon-lime-tart/