Lemon And Lime Tart Food

LEMON TART WITH A TOUCH OF LIME

Steps:

• Make the dough: In a food processor, pulse flour, sugar and salt. Add butter and pulse briefly until well combined. Add egg and pulse just until dough comes together. Dough will be rather soft. Wrap with waxed paper or plastic wrap, and press to make a 1-inch-thick disk. Refrigerate for at least 1 hour, or it will be too soft to handle. (Make the dough up to 2 days in advance, if desired.)
• Remove dough from the refrigerator and let soften at room temperature until pliable and soft, about 15 minutes. Using your fingertips, press dough into a 9-inch fluted tart pan with removable bottom, making sure it is pressed evenly across the bottom and up the sides, about 1/8-inch thick. Press the dough against the sides to the very top. Pinch off any excess and smooth the edge. You'll have slightly too much dough - save any left over to patch cracks after blind baking. Chill the tart dough in the pan until ready to bake. (You can also freeze it at this point, if you like, for up to a week.)
• When ready to blind bake, heat oven to 350 degrees. Place the dough-lined tart pan on a baking sheet, and bake to a pale golden brown, about 30 minutes. (Pie weights shouldn't be necessary, but check the dough during baking, to make sure sides are not slumping. If so, press the sides back up with a wooden spoon.) For even browning, turn the tray halfway through the baking. Remove from oven, and cool to room temperature.
• Make the filling: Put lemon and lime zest, lemon juice, lime juice, sugar and butter in a heavy saucepan over medium heat. Cook until butter is melted and mixture is hot, 4 to 5 minutes. In a medium bowl, beat together eggs and yolks.
• Whisk the hot mixture gradually into the eggs to temper them. Then pour everything back into the saucepan and return to heat. Cook, whisking constantly, until mixture thickens to a milkshake consistency, about 5 minutes. (Do not overcook, or it will curdle.) Pour through a fine-meshed sieve into a bowl and allow to cool to room temperature, whisking occasionally. Mixture will continue to thicken as it cools. (At this point, you can continue with the recipe, or cover the filling and refrigerate for up to 2 days.)
• Spoon the lemon curd into the baked tart shell. Using a spatula, spread the curd evenly into the shell. Bake in a 350-degree oven until filling is set (not jiggly), about 10 minutes. Cool to room temperature. (This can be done several hours before serving.) Just before serving, top tart with lime zest and dust edges with confectioners' sugar, if desired.

LEMON AND LIME TART

Steps:

• Spray 10-inch tart pan with removable bottom with cooking spray.
• Whisk all-purpose flour, cake flour and salt in medium bowl.
• Beat butter and powdered sugar in large bowl at medium speed until smooth. Beat in 1 egg yolk and vanilla until combined. Stir in flour mixture just until combined. Shape into flat round; cover and refrigerate 30 to 60 minutes or until firm.
• Roll dough between two sheets of waxed paper into 12-inch round 1/8 inch thick. Remove top piece of waxed paper; invert dough into tart pan. Remove waxed paper; carefully press dough into pan. Trim dough even with top of pan; freeze 30 minutes.
• Meanwhile, heat oven to 375°F.
• Line crust with foil, covering edges; fill with pie weights or dried beans. Bake 15 minutes; remove foil and weights. Reduce oven temperature to 350°F Bake 10 minutes to firm and lightly brown crust. Cool on wire rack while preparing filling.
• Whisk condensed milk and lemon and lime juices in large bowl until blended. Whisk in 5 egg yolks and lemon peel until blended; pour into slightly cooled crust.
• Bake at 350°F for 30 minutes or until center is firm and set. Cool on wire rack to room temperature, about 1 hour. Cover and refrigerate 8 hours or overnight. Serve chilled. Refrigerate leftovers.

CARAMELIZED LEMON-LIME TART

Steps:

• Preheat oven to 350 degrees F.
• Roll out the pate sucre to a circle about 1/4 inch thick and large enough to slightly overlap a 9-inch metal tart pan. Fit the dough into the pan and trim the edges. Line the bottom and sides of the shell with parchment, or coffee filter papers, or aluminum foil. Fill the lining with dried beans, rice or aluminum beans and bake in the oven for 20 to 25 minutes. Cool and remove the beans and the lining. Return the shell to the oven and bake until golden, 5 to 10 minutes longer.
• In a large metal bowl, whisk together the whole eggs, egg yolks, 1 cup sugar, lemon and lime juice, and zests. Set over simmering water and continue to whisk until the mixture is very thick, about 10 minutes.
• Turn off the flame and whisk in the butter, a few pieces at a time. (You don't want the mixture to cool down before all the butter is incorporated.) Strain the filling into a bowl. Scrape into the baked tart shell and smooth with a metal spatula. Cool and then refrigerate until firm, 3 to 4 hours, up to overnight.
• Sprinkle the remaining 2 tablespoons of sugar evenly over the top of the filling. With a propane blowtorch, caramelize the sugar. (This can also be done under the broiler. Place the tart on the broiler tray directly under the flame, watching carefully to prevent burning). Refrigerate the tart for at least 30 minutes. Or, if desired, eliminate the 2 tablespoons of sugar and arrange circles of raspberries on top of the tart. Sift a little powdered sugar over the berries just before serving.
• Cut into slices and serve. If you have caramelized the sugar, serve the tart with fresh strawberries or raspberries.
• In a food processor fitted with the steel blade, combine the flour and sugar. Add the butter and process until the texture resembles fine meal.
• In a small bowl, whisk together the yolks and 1 tablespoon of the cream. Scrape into the machine and process until a ball begins to form, using the additional tablespoon of cream, if necessary. Remove the dough from the machine, and on a lightly floured surface, press down into a circle. Wrap in plastic wrap and refrigerate for at least 1 hour.

LEMON AND LIME CREAM TART

Steps:

• With this particular tart, as it has a moist filling, it's important to egg-wash the uncooked tart shell before adding the filling. This adds a sort of waterproof layer and keeps the pastry crisp and short for longer.
• Whisk together the sugar and eggs in a bowl. When they are well mixed, slowly stir in the cream and the juices. Put the cooked tart shell back into the oven and then pour the filling into it -- I find this reduces spillage. Bake for around 40 to 45 minutes at 180C/350F/Gas 4 or until the filling is set, but still semi-wobbly in the middle (obviously different ovens will cook at different rate so it is good for you to try this tart a couple of times to gauge exactly when you should take it out of the oven). After cooling for an hour, the semi-wobbly filling will have firmed up to the perfect consistency; soft and smooth. If you cut it before it has had time to rest it will pour out or be extremely gooey.
• You can dust it with a little icing sugar, if you wish. Serve with a huge pile of fresh raspberries or strawberries. Whatever you decide to serve it with should be quite simple so that you let the tart do the talking.

SWEET AND SIMPLE LEMON TART

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
• Combine butter with 1/4 cup confectioners' sugar in a bowl until smooth; stir in 1 cup flour. Press dough into prepared baking pan; pierce crust with fork in several places to prevent crust from puffing up during baking.
• Bake crust in the preheated oven until slightly golden brown, 10 to 15 minutes. Let cool.
• Whisk white sugar and eggs in a bowl; stir 3 tablespoons flour into mixture and add lemon juice, lemon peel, and salt. Whisk until thoroughly combined. Pour mixture into baked tart crust.
• Bake until filling is set, 20 to 25 minutes. Let cool and dust with 3 tablespoons confectioners' sugar.

LEMON LIME ICEBOX PIE

Steps:

• Heat oven to 350°F. In medium bowl, mix condensed milk, egg yolks, lemon peel, lime peel, lemon juice and lime juice until blended. Pour into crust.
• Bake 20 minutes or until center is set. Cool completely on cooling rack, about 1 hour. Cover; refrigerate 4 hours or until well chilled.
• Garnish with lemon and lime slices. Store covered in refrigerator.

BISCUITY LIME PIE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Tip the biscuits into a food processor and blitz to crumbs. Add the butter and pulse to combine. Tip the mix into a fluted rectangular tart tin, about 10 x 34cm (or 20cm round tin) and press into the base and up the sides right to the edge. Bake for 15 mins until crisp.
• While the base is baking, tip the egg yolks, sugar, and lime and lemon zests into a bowl and beat with an electric whisk until doubled in volume. Pour in the condensed milk, beat until combined, then add the citrus juices.
• Pour the mix into the tart case and bake for 20 mins until just set with a slight wobble in the centre. Leave to set completely, then remove from the tin, cool and chill. Serve in slices topped with thin lime slices, if you like.

EASY PEASY 'TART' LEMON TART

Steps:

• A. Pastry:
• Combine flour, cornstarch, sugar, and salt by pulsing in a food processor or stirring in a large bowl.
• Add cubed butter and process or use a pastry blender to cut in until crumbly. With the motor running add ice water and process just until it comes together. Alternately, drizzle flour mixture with water and stir with a fork until it becomes a ragged dough. Bring together and shape into a disk.
• Wrap dough in plastic wrap and refrigerate for 15 minutes.
• Press into a 9-inch (23 cm) flan pan, and refrigerate for 15 minutes.
• Prick all over with a fork, line with foil, then fill with dried beans or pie weights.
• Bake for 20 minutes at 400 degrees, remove paper and beans, prick if puffed and bake 5 minutes longer or until lightly golden. Do not overbake. Remove from oven.
• Reduce oven to 350F (180C).
• B. Filling:
• Whisk eggs until creamy. Add sugar and flour and whisk until smooth. Gradually whisk in lemon and lime juices, then lemon peel.
• Pour into baked pie shell, place pan on a shallow rimmed baking sheet and bake for 20 minutes or until filling is slightly puffed and barely set (may still wobble slightly in centre). Cool completely.