Food
Food Recipes | 6 September 2018

Lemon Lime Tart Recipe

By: Tasso

Lemon Lime curd:

  • 3 Lemons, 3 Limes juiced and finely grated rind only
  • 90 grams cornflower
  • 6 egg yolks
  • 300 grams caster sugar
  • 160 grams unsalted butter
  1. Combine lemon juice and rind in a heatproof bowl placed over a saucepan of simmering water.
  2. In a separate bowl, combine corn flour and 4 tbsp water and stir to combine, then add to lemon mixture and whisk to combine.
  3. Add 1 cup boiling water and whisk over simmering water until thick.
  4. Remove from heat, whisk in egg yolks, sugar and butter until combined and refrigerate until cold. Spoon mixture into pastry case and smooth surface.

Italian Meringue:

  • 8 Egg Whites
  • 2 cups caster sugar
  • 2 vanilla bean, split, seeds removed
  1. Combine egg whites and sugar in a heatproof bowl placed over a saucepan of simmering water.
  2. Whisk continuously until too hot to touch. Remove from heat.
  3. Put into kitchen aid and whisk on high until thick and glossy and steaming stops
  4. Add vanilla seeds and continue to whisk until at room temperature.
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