Introduction: Lemon or Lime Tart -- Not for the Faint of Heart

I mean this literally: this tart is loaded with butter and eggs, so if your cholesterol is already high, beware! As an occasion indulgence it is well worth it. The crust is quick and easy to make, and it is crumbly but still holds its shape. The filling has a strong, smooth, and invigorating citrus flavor, with great texture. Active preparation time is only about 1 hour, and it can be made ahead of time with no last minute preparations, which makes it ideal for dinner parties.
Here are the ingredients for both the crust and filling:

2 sticks (16 tablespoons) unsalted butter
1/2 teaspoon vanilla extract
1/4 cup confectioners' sugar
1 pinch salt
1 1/4 cup unbleached all-purpose flour
2 large eggs at room temperature
3 large egg yolks at room temperature
1 cup regular (granulated) sugar
1/2 cup freshly squeezed lemon or lime juice (about 4 lemons or 5 limes)

Special equipment:
Double boiler
Pie pan with flat removable bottom (optional, but very handy for cutting and serving without breaking the crust)

Step 1: Pie Crust

Preheat oven to 350°F

Melt one stick (8 tablespoons) unsalted butter and let cool

Combine melted butter, 1/2 tsp vanilla extract, 1/4 cup confectioners' sugar and pinch of salt and blend with a spoon.

Gradually add flour till you form a smooth, soft dough with a consistency similar to cookie dough

Place in center of pan and press down with fingertips as evenly as possible on bottom and sides of the pan

Bake in the center of the oven for 12 to 15 minutes, till it's lightly browned. You do not need to prick or weigh this crust.

Step 2: Pie Fill

While the pie crust is baking,

Cut one stick of butter into 8 pieces.

Combine eggs, egg yolks and sugar in double boiler.

Place over simmering water. The top pan should be just above, not touching the simmering (not boiling) water.

Whisk, and watch the mixture transform. It will start bright yellow and grainy. As the sugar melts it become more liquid, paler, and frothy on top. After about 8 to 10 minutes it will thicken and become pale lemon colored.

Add butter, one piece at a time, letting each piece melt before adding the next.

Add the lemon or lime juice. When I use lime I also put in a bit of green food coloring, just so people eating the pie will know what flavor to expect. Continue whisking until the mixture is thick and custard-like and the first bubbles appear -- but do not let it boil. This will take about 3 or 4 minutes.

Step 3: Finish!

Pour the filling into the pre-baked pie crust, and smooth with a spatula.

Leave it to set for a minimum of 30 minutes. Although you can put it in the refrigerator (it will help it set) serve the tart at room temperature.

Comments

author
WakeUpWolfgang made it!(author)2012-03-03

I just tried it but mine never got to that texture when you pored it into the crust. It was still really runny. I was at it for over 30mins waiting for it to get there. I just put it in the fridge to let it set and hope for the best. Instead of using the crust for a pie that might not set i used cupcake holders so each person gets one and use the crust for another pie.

What could I have done wrong for it to never set and get the right texture?

author
belsey made it!(author)2012-03-04

I'm not sure what happened, I've never had that trouble. Perhaps you added the butter too soon? It needs the thicken BEFORE you add the butter, then you need to add it slowly. Otherwise maybe your eggs were too fresh, or too old, or organic, or not organic? I have a milk frother, for example, which makes perfect froth with regular milk, but the organic kind stays flat. I've never been able to figure it out. So maybe this recipe requires a certain type of egg? I always buy eggs from free range chickens fed with vegetarian feed (besides the bugs they might swallow), and I try to buy organic when I can afford it. Sorry I can't be of more help....

author
WakeUpWolfgang made it!(author)2012-03-04

Ok I added the butter too soon. I did add but butter slowly but I started almost right away. I might give it another try today. Thanks for the advice. Your pie looks really good so I really want to try it

ps. I let it setup over night and it still is very runny

author
rgillies made it!(author)2011-07-08

It took a little longer to set up than the instructions stated. That was probably all me, not a baker. Turned out delicious!

author
belsey made it!(author)2011-07-19

Glad it worked in the end...

author
rgillies made it!(author)2011-07-20

Tried again and it was even better. used orange juice. when the whipped cream went on it was like orange creamsicle pie. Thanks for posting this.

author
Morrighan made it!(author)2011-01-20

Nice instructable but.... (you might think I'm stupid) when did you use the 1 1/4 cup of unbleached all-purpose flour???? I have not seen it in your instructable after the first step... (maybe I'm blind, but I was looking for it and I didn't see it) O.o

author
spanner1969 made it!(author)2011-01-20

step 1Pie crust
Preheat oven to 350°F

Melt one stick (8 tablespoons) unsalted butter and let cool

Combine melted butter, 1/2 tsp vanilla extract, 1/4 cup confectioners' sugar and pinch of salt and blend with a spoon.

Gradually add flour till you form a smooth, soft dough with a consistency similar to cookie dough

SEE THERE IT IS .....STEP 1.3 MELT BUTTER, DO SOME OTHER STUFF, THEN ADD FLOUR. EASYPEASY

author
Morrighan made it!(author)2011-01-24

OK OK I just only ask, I didn't see it, I was reading quickly. Please, forgive my mistakes, your majesty.

author
spanner1969 made it!(author)2011-01-24

whao!!!!!!!!! Hold on there with the sarcasm sunshine!!

I was being nice ...... No need to get all snarky on me mate.

author
Morrighan made it!(author)2011-01-25

Ooopss , sorry if you understand that like sarcasm, I didn't mean that. I use to be sarcastic when I'm angry, but it wasn't. I'm not proud enough of my english level to feel anger if I'm wrong XDD

author
belsey made it!(author)2011-01-20

It's in step 1, in the pie crust. Mix butter, sugar, vanilla, then add the flour...

author
prickly+vegan made it!(author)2011-01-24

This looks great! Now I am curious if I can make a vegan/non-heart attack version.... will post back if successful!

author
PACW made it!(author)2011-01-23

Lime Pie always reminds me of the book "Heartburn" by Nora Efron. (Ephron?) She has a great Key Lime Pie recipe and a funny Key Lime pie scene. I prefer a cooked filling like yours but hers is great for summertime and for not needing fresh ingredients.

And I think the cute boy in the back ground is showing remarkable patience!

author
I_am_Canadian made it!(author)2008-08-18

I just made 4 mini pies out of this recipie: Its amazing! Not for the faint of heart, though, as you said. 5 stars!

author
belsey made it!(author)2008-08-18

Thanks, I'm glad you like it. And now I know 4 different names for powdered sugar!

author
PACW made it!(author)2011-01-23

Martha refers to it as 10X sugar. (Or maybe 10X is a superior version?) I've heard that that refers to being sifted ten times, and I've also heard that it is a specific particle size. I personally think it's a food snob thing - C&H is good enough for me!

author
I_am_Canadian made it!(author)2008-08-19

:-)

author
baboonbrain made it!(author)2011-01-22

I don't know about Canada, but by U.S. measurements a stick of butter is equal to 1/2 cup, not 1/4 cup. Two sticks of butter are one cup = 16 tablespoons = one ounce per tablespoon.

author
thepelton made it!(author)2011-01-20

Wonder if this would work with kiwifruit?

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belsey made it!(author)2011-01-20

This is made with juice, not fruit, so I don't think you could replace the lemons (or limes) with kiwi. Gumbi8488 suggested using unsweetened cranberry juice, which I am eager to try, or else, maybe, you could try making this as is and garnishing the top with uncooked slices of kiwi.

author
thepelton made it!(author)2011-01-21

I have a Jack LaLanne Juice Machine.

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Jeanette56 made it!(author)2011-01-20

If you want to add an extra dimension to your crust add lemon or lime extract instead of vanilla and add the zest of one or two limes. The zest gives your crust little green or yellow speckles and even more flavor! Yum...
Zest for beginners - very, very thin strips of citrus peel. There is actually a special tool that is made for this very thing but you can also get a similar outcome using the smallest part of a grater. Amazon.com carries several zesters if you want to see what they look like.

author
shirlytemplewithcherryspleez made it!(author)2011-01-20

delish!!!

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roof+rack made it!(author)2011-01-20

Nice clear Instructable.  The pictures are great.  This is an excellent custard pie. The recipe I have, from a deseased great aunt, is almost identical.  It is one of my "comfort foods".  I seldom have the opportunity to get tree ripened lemons or limes where I live. So I use Trader Joe's Key Lime juice or Trader Joe's lemon juice. I've also made this pie with bottled cranberry juice.  Bottled cranberry juice has about the same pH as lemon and lime juice.  So it too is sweet-tart like this lemon/lime recipe.  I will try your version.  Thank you for sharing.

author
belsey made it!(author)2011-01-20

What a great idea the cranberry juice is! I'm definitely going to try that. Thanks for commenting.

author
t.rohner made it!(author)2011-01-20

Wow, i have to try this.

author
shigun made it!(author)2011-01-18

Wow! Apparently it is very tasty. In the menu of one of the Hotel Togliatti saw something like that, but did not take .. very expensive. And the recipe is very simple I think.

author
caitlinsdad made it!(author)2008-08-20

This looks like fun to make Oobleck pie.

author
I_am_Canadian made it!(author)2008-08-17

This looks amazing, and Im definatly going to make this. For all those who are wondering, A stick of butter is equal to a quarter cup. Oh, and what is confectioners sugar? Can I just use granulated suger instead?

author
belsey made it!(author)2008-08-17

confectioners sugar is also known as powdered sugar. I don't think it would work well with granulated sugar.

author
I_am_Canadian made it!(author)2008-08-17

Ok thanks!

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PKM made it!(author)2008-08-18

FYI: In "Commonwealth English" countries (as opposed to American English), it may be called caster sugar.

author
I_am_Canadian made it!(author)2008-08-18

I just figured out the name that all of canada calls it, Icing sugar.

author
aliceownsj00 made it!(author)2008-08-17

omg yum... I love lime haha I want to try this out!

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