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

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About: I am a paper engineer, writer, maker and chemist wannabe. In addition to pop-up cards I design and build furniture, lights, costumes or whatever I happen to need at the time. Lipstick, a mixing studio, all-p...

Intro: 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.

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    35 Discussions

    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?

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    belseyWakeUpWolfgang

    Reply 6 years ago on Introduction

    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....

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    WakeUpWolfgangbelsey

    Reply 6 years ago on Introduction

    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

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    rgillies

    7 years ago on Step 3

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

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    rgilliesbelsey

    Reply 7 years ago on Step 3

    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.

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    Morrighan

    7 years ago on Introduction

    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

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    spanner1969Morrighan

    Reply 7 years ago on Introduction

    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

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    Morrighanspanner1969

    Reply 7 years ago on Introduction

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

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    spanner1969Morrighan

    Reply 7 years ago on Introduction

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

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

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    Morrighanspanner1969

    Reply 7 years ago on Introduction

    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

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    belseyMorrighan

    Reply 7 years ago on Introduction

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

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

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    PACW

    7 years ago on Introduction

    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!

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    I_am_Canadian

    10 years ago on Introduction

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

    3 replies
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    PACWbelsey

    Reply 7 years ago on Introduction

    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!

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    baboonbrain

    7 years ago on Introduction

    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.