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Lemon lime tart



[Shortcrust pastry]

240 grams plain flour

180 grams butter (cubed)

1/4 cup chilled water



2 lemons

2 limes

6 eggs

250 grams caster sugar

200 millilitres cream


icing sugar (to dust)




  • Preheat the oven 220°C.

  • Grease a 28 centimetre loose-bottomed tart pan with butter.

  • Sift flour into a free-standing mixer. Add butter and mix until you have a lumpy, buttery mixture.

  • Add water and mix briefly until the dough comes together.

  • Wrap tightly in gladwrap and refrigerate for 20 minutes.

  • Remove from fridge and roll the pastry on a lightly floured surface until it is 3-5 millimetres thick.

  • Carefully lift and line the tart pan with pastry, then trim with a knife, leaving a little over-hang to allow for shrinkage while cooking.

  • Chill for 20 minutes in the fridge.

  • Prick the pastry with a fork then line with baking paper and fill with pastry weights (or rice).

  • Bake blind at for 15 minutes. Remove pastry weights and baking paper and return to the oven for another 5 minutes, until just cooked through.


  • Reset your oven to 160°C.

  • Zest and juice the lemons and limes.

  • Combine eggs and sugar until well combined. Add the citrus zest and juice. Add cream and mix well using a whisk.

  • Pour into just-baked pastry case.

  • Bake for 35-45 minutes until almost set and turning a golden blonde on top.

  • Cool in tin for at least 30 minutes (although this is best served chilled).

  • Dust with icing sugar and serve with thick cream.

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