This recipe is adapted from Stephanie Alexander’s delicious lemon tart recipe. The magic is in the lemons and limes that you use. Try and find fresh organic fruit as it is so much better than anything you’ll find in the supermarket. The little limes I used the first time I made this were from a neighbour’s tree and were cute, delicious and extra tangy. You can use just lemons or just limes but a combination is the tastiest.

For the pastry
180 grams butter
240 grams plain flour
1/4 cup water

For the filling
6 free range eggs
250 grams castor sugar
grated zest and juice of 3 small limes and 2 lemons
200 mils cream

icing sugar and thick cream to serve

For the pastry
Place butter and flour in a food processor and blend to combine partly. Gradually add water until you have a ball of buttery dough. If you don’t have a food processor, you can do this by hand. Chill in the fridge for 20 minutes. Using plenty of flour so it doesn’t stick, roll out your pastry evenly to about 3mm thick. Grease your tart dish with a little butter or light oil. Roll your pastry around your rolling pin so that it can be easily lifted and unrolled over your tart dish. Mould the pastry into the dish and cut around the edges (I like to leave a bit of a rough edge). Freeze for 20 minutes before baking blind. To bake blind remove your dish from the freezer. Line the pastry with baking paper and fill with baking beans (dried chick peas, rice or lentils work too). Bake for 15 minutes at 200˚C, then remove the baking paper and beans and continue to bake for 5 minutes. Reset your oven to 160˚C.

For the filling
Whisk together your eggs and sugar. Add zest and juice gradually and then the cream. Pour this straight into your baked pastry case and return to the oven (which has been turned down to 160˚C). Bake for 30 minutes or until starting to go golden on top and almost set. Cool for at least 30 minutes before serving. I prefer it completely cooled and served at room temperature.