Lemon Tart With a Touch of Lime Recipe (2024)

It is critical for a pate sucree dough such as this to be well chilled in the refrigerator before baking. Usually at least 30 minutes. Tanis mentions this in step 2 of the instructions.While he says it is not necessary to use pie weights when blind baking, this reflects the confidence of a chef who has made this many times. If you are not at that level of expertise. play it safe and line the shell with parchment paper or foil and dried beans or rice before baking to stabilize the sides.

Fabulous recipe. I followed exactly except I used about a tablespoon less butter for the crust. Perfect level of sweetness. I usually dial back sugar but not this time. The only instruction I didn’t understand was straining the filling through a sieve. The filling thickened beautifully on the stove and could not be strained. In any event, since you want the flecks of lime and lemon zest, why try to strain? I left the unbaked crust in the refrigerator overnight after pressing into tart pan.

also, used 6 eggs instead of 4 eggs and 4 yolks for curd.

Very pretty and quite tasty. Straining is critical to remove citrus pulp and zest and bits of hardened egg. I baked without weights but did need to prick the pastry half way through because it was ballooning. Baking took 20 minutes, perhaps because she’ll and filling were cold. It didn’t stop jiggling completely but solidified nicely upon resting.

Excellent! I made a Gluten Free version. For the dough I used a cup-for-cup GF flour. I did not strain it (no seeds in my lemon/lime juice). It baked well although it did stick a little to my ceramic pie plate, despite buttering the plate. (I did not have a removable-bottom tart plate nor my usual GF baking release spray available). I did have a lot of lemons and limes and this proved a great dessert for this lemon-lover!

The filling is absolutely delicious (although it took 25 minutes to set,in the oven, not 10 as indicated in the recipe). The crust recipe is a disaster. It has wayyyyy too much butter in it. When I blind baked the crust, it came out of the oven with a deep pool of butter in the bottom. I poured it off (such a waste), but the texture of the crust was simply awful. Ended up using a different crust recipe entirely.

Very good. Quite tart curd. I made it with all lemons. The crust was a nice contrast. I had a bit of sagging and some shrinking. I might use pie weights next time or maybe take out a tbsp of butter.

Delicious filling. My tart is in the oven now, so awaiting final results but: My dough was VERY sticky (tacky) despite chilling before and after putting it in the pan. When I baked it, the butter melted out. I will not use this pastry recipe next time regardless of results.

I used Meyer lemons and it was sublime. The only problem I had was baking the crust in a 9-inch tart pan which the recipe called for. The dough, when baked, filled the entire pan and there was no room at all for the filling. I made the dough again and put it in a larger and deeper tart pan and it was perfect. Fabulous recipe. I will absolutely make it again and again!

I simplified this excellent recipe a bit. I made standard pie dough (easier to roll out and fit into the pie pan), baked it blind and didn't bother to sieve the lemon curd. It has always gotten rave reviews! On one occasion when my dinner guests had to cancel at the last minute, I cut the pie into serving pieces and froze them. They were perfect when defrosted.

I agree with the crust problems. I actually made tarts, not a single pie, but the dough did not come together without the addition of additional water; it never really firmed up in the freezer, and it only made four tart shells. I weighed everything so I'm a little surprised. Also, as others have said, the butter leaked right out. I might make a second dessert because this is for company and I'm not sure I trust that the shells will be any good.

Bake for 20 min, use Dorie Greenspan tart dough recipe

I simplified this excellent recipe a bit. I made standard pie dough (easier to roll out and fit into the pie pan), baked it blind and didn't bother to sieve the lemon curd. It has always gotten rave reviews! On one occasion when my dinner guests had to cancel at the last minute, I cut the pie into serving pieces and froze them. They were perfect when defrosted.

Crust was a disaster! Should have read all the notes and not just those deemed “helpful” by others. Turns out several people had same problem I did - the crust slumped into a flat disc with a pool of bubbling butter in the middle. No amount of pushing up the sides would help, because it just slid back down. I used European butter so maybe that was the problem? I otherwise followed directions exactly. Very frustrating and I will not be making this crust again. Curd was ok, but a little too tart.

The filling is absolutely delicious (although it took 25 minutes to set,in the oven, not 10 as indicated in the recipe). The crust recipe is a disaster. It has wayyyyy too much butter in it. When I blind baked the crust, it came out of the oven with a deep pool of butter in the bottom. I poured it off (such a waste), but the texture of the crust was simply awful. Ended up using a different crust recipe entirely.

Delicious filling. My tart is in the oven now, so awaiting final results but: My dough was VERY sticky (tacky) despite chilling before and after putting it in the pan. When I baked it, the butter melted out. I will not use this pastry recipe next time regardless of results.

Loved this recipe. I used Meyer lemons and the taste was alive with spring! As I watch my sugar, I used only 1/2 cup of sugar and 2 Tablespoons Truvia for the filling.

If you plan to refrigerate the lemon curd, place plastic wrap directly on its surface. This prevents a skin from forming. (Says someone who didn't, and regretted too late.)

Great flavor and consistency. Lemon/lime curd was tart and sweet at the same time. Crust stuck to tart pan, so next time I will try a round of parchment paper on the bottom before pressing and baking.

Very good. Quite tart curd. I made it with all lemons. The crust was a nice contrast. I had a bit of sagging and some shrinking. I might use pie weights next time or maybe take out a tbsp of butter.

Delicious! I took Randy’s advice and chilled the dough well and used pie weights and it turned out great. My guests loved it and so did I.

I’ve made this recipe three times now and have never needed to squeeze 5 lemons for 3/4 of a cup of juice. Usually 2 - 3. It helps to use a traditional juicer rather than a hand press and to have the lemons at room temperature.The tart is very good, very similar to key lime pie. I make it with graham cracker crust rather than the pastry dough.

I made this with graham cracker crust and it was great!

We didn't have any trouble with this recipe (dough portions were fine, left the pre-parbaked crust in the fridge overnight to set). The curd is also good, but the whole thing just lacked that je-ne-sais-quoi component so key to a good citrus tart. And this one is definitely better after the whole thing is slightly chilled. Overall, fine, but probably wouldn't make again.

I used Meyer lemons and it was sublime. The only problem I had was baking the crust in a 9-inch tart pan which the recipe called for. The dough, when baked, filled the entire pan and there was no room at all for the filling. I made the dough again and put it in a larger and deeper tart pan and it was perfect. Fabulous recipe. I will absolutely make it again and again!