lemon
Lemon Lime Tart
I was looking for a recipe for key lime pie, and unsurprisingly they all seemed to be in funny American measures like sticks of butter, ounces, ‘large’ eggs, all that nonsense. And we don’t get Graham crackers so telling me I need 12 doesn’t help. I did find a recipe on a New Zealand site but it was a no-cook one which I didn’t want to use because of the raw eggs and of being pregnant.
I finally found one that required baking and had some useful weight measurements albeit imperial, and made a few guesses because it still asked for ‘large or extra large’ eggs. I only had size 6 eggs which is common in New Zealand recipes.
So because I really like how it turned out and don’t want to go through the hassle of working out what’s what next time, I’ve rewritten the recipe in normal metric measures and using size 6 eggs. I don’t think we get key limes here so I used whatever type they sell at the supermarket, plus a lemon because the hubby didn’t buy enough limes… and I wanted to use my tart tin, hence the Lemon Lime Tart :)
Lemon lime tart
Lemon Lime Tart
Makes one 22cm pie or tart
Ingredients
- 125 grams plain biscuits (I used a coconutty one that turned out rather yummy)
- 2 tablespoons sugar
- 75 grams butter, melted
- 5 size 6 egg yolks
- 395g can of sweetened condensed milk
- 1/2 cup lime juice (used 4 limes and a lemon)
- zest of the limes and lemon
Method
- Preheat oven to 170°C.
- Put broken up biscuits in a food process and process until crumbed.
- Add melted butter and process until mixed. You may need to do the final mix with a spoon or spatula.
- Pour into tart tin and press firmly to create the base. (Don’t worry about going up the sides as the filling holds it shape.)
- Bake for 10 minutes until golden brown.
- Whisk eggs for 3 minutes in an electric mixer, until pale and thick.
- Slowly add condensed milk, whisking for another 4 minutes. Stop mixer.
- Pour in half of juice and zest and whisk a few seconds to combine.
- Add other half of juice and whisk again to combine.
- Pour into tart shell.
- Bake for 15 minutes till set.
- Cool on a rack in the tin. You can keep the tart refrigerated for a couple days but I recommend moving it onto a plate first once cooled completely.
- Serve with whipped cream or ice cream. We had some fresh strawberries with it and that was a great combination.
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