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Yummly User: "Agree with Char - the baking time is longer. At le…" Read More
10Ingredients
90Minutes
400Calories
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Description
Ingredients
US|METRIC
8 SERVINGS
- 1 1/2 cups all purpose flour
- 2 Tbsp. confectioners sugar (sifted)
- 1/2 cup unsalted butter (chilled, cut into small pieces)
- 1 large egg yolk
- 3 tsp. ice cold water
- 1/3 cup fresh lemon juice (approx. 2 lemons)
- 1/3 cup fresh lime juice (approx. 4-5 limes)
- 5 large eggs
- 1 cup superfine sugar
- 3/4 cup heavy cream
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Directions
- Attach multipurpose blade to KitchenAid 7-Cup Food Processor. Add flour and confectioners sugar to work bowl. Pulse 2 to 3 times to mix. Add butter and pulse until mixture resembles fine breadcrumbs. Add egg yolk and 1 teaspoon of water and pulse until mixture just forms a ball. Add remaining water if necessary to bring mixture together.
- Turn pastry onto a lightly floured surface and gently form a disc, making sure to not overwork. Wrap in plastic wrap and refrigerate for 20 minutes. Lightly grease a 10-inch round loose-bottomed tart pan. Roll pastry into a circle large enough to fit pan. Gently ease dough into tart pan and trim excess from edges. Prick base 12 times with a fork. Refrigerate for 30 minutes.
- Preheat oven and large baking tray to 375°F. Cover pastry with parchment paper and fill halfway with baking beads or rice. Place on the hot tray and bake for 15 minutes. Remove paper and beads and bake for 10 to15 minutes more or until light golden. Remove and set aside to cool. Reduce heat to 250°F (you may need to leave the oven door open for a few minutes to reduce the heat quickly).
- Zest one lemon and lime. Whisk zest, lemon juice, lime juice, eggs, sugar and cream together taking care not to form any small bubbles. Strain filling through a fine mesh sieve into pastry shell. Bake for 30 to 35 minutes or until the filling has just set in the center but still wobbles slightly when gently shaken. Cool in pan and refrigerate until cold. Remove from pan before serving.
NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories400Calories from Fat230 |
% DAILY VALUE |
Total Fat25g38% |
Saturated Fat15g75% |
Trans Fat |
Cholesterol225mg75% |
Sodium60mg3% |
Potassium120mg3% |
Protein7g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate38g13% |
Dietary Fiber<1g3% |
Sugars17g |
Vitamin A20% |
Vitamin C15% |
Calcium6% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Yummly User 4 years ago
Agree with Char - the baking time is longer. At least 45 min.
Instead of 1 cup of superfine sugar, I used 3/4 cup. In my opinion, reducing the sugar avoids overwhelming sweet taste.
I did not use a food processor,
Yummly User 4 years ago
I made this recipe today and truly believe there is a huge typo at reducing the heat to 250 to cook a pie filling. 250 is way too slow. Did they mean 350 or 300? I checked the pie after 30 min at 250 as stated and the filling was no where near done. Please correct this recipe so no one else makes this mistake and have to guess at what temp the filling needs to be cooked. Either the temp needs to be higher or the pie filling needs to cook much longer than 30 minutes. I'm only giving 2 stars because of the 250 degree typo, but when its finally done, I'm sure it will taste amazing.