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Lime Tart

Yield 1 (9-inch) tart


  • Pastry
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 cup whipping cream
  • 2 large eggs
  • 6 egg yolks
  • 1/2 cup fresh lime juice
  • 3/4 cup fresh orange juice
  • 1/4 cup unsalted butter
  • Garnishes: sweetened whipped cream, sugared lime rind strips, lime slices

How to Make It

  1. Roll Pastry into a 13-inch round on a lightly floured surface. Fit into a 9-inch round tart pan; trim edges. Cover and freeze 1 hour.

  2. Line prepared pastry with aluminum foil, and fill with pie weights or dried beans.

  3. Bake at 400° for 12 minutes. Remove weights and foil; bake 14 minutes or until golden.

  4. Whisk together sugar and next 6 ingredients in a medium sauce-pan until blended; add butter. Bring to a boil over medium heat, whisking constantly; boil 1 minute. Cool slightly; pour into pastry shell. Place heavy-duty plastic wrap directly on surface, and chill 8 hours. Garnish, if desired.