Zutaten für Lemon And Lime Tart
- All Purpose Flour
- 1/4 cup cake flour
- 1/2 teaspoon salt
- Unsalted Butter
- 1 cup powdered sugar
- Egg Yolk
- Vanilla Extract
- Sweetened Condensed Milk
- Lemon Juice
- Lime Juice
- Egg Yolks
- 1 tablespoon lemon zest
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Zubereitung von Lemon And Lime Tart
- Spray a 10-inch tart pan with a removable bottom with cooking spray.
- Whisk together 1 1/4 cups all-purpose flour, 1/4 cup cake flour, and 1/2 teaspoon salt in a medium bowl.
- In a large bowl, beat 1 cup (2 sticks) unsalted butter and 1 cup powdered sugar at medium speed until smooth and creamy.
- Beat in 1 large egg yolk and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Do not overmix.
- Shape the dough into a flat disc.
- Cover and refrigerate for at least 30 minutes, or up to 60 minutes, until firm.
- On a lightly floured surface, roll the dough out between two sheets of waxed paper to a 12-inch circle, about 1/8 inch thick.
- Carefully remove the top sheet of waxed paper.
- Invert the dough into the tart pan.
- Remove the remaining waxed paper.
- Gently press the dough into the bottom and up the sides of the pan.
- Trim any excess dough even with the top of the pan.
- Freeze the crust for 30 minutes.
- Preheat oven to 375°F (190°C).
- Line the crust with foil, covering the edges completely.
- Fill the lined crust with pie weights or dried beans.
- Bake for 15 minutes.
- Remove the foil and pie weights.
- Reduce oven temperature to 350°F (175°C) and bake for another 10 minutes, or until the crust is lightly golden brown and firm.
- Let the crust cool completely on a wire rack while you prepare the filling.
- In a large bowl, whisk together 1 (14-ounce) can sweetened condensed milk, 1/2 cup fresh lemon juice, 1/4 cup fresh lime juice, and 1 tablespoon lemon zest until well blended.
- Whisk in 5 large egg yolks until smooth and fully incorporated.
- Pour the filling into the slightly cooled crust.
- Bake at 350°F (175°C) for 30-35 minutes, or until the center is set and no longer jiggles.
- Let the tart cool completely on a wire rack to room temperature, about 1 hour.
- Cover and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld.
- Serve chilled.
- Refrigerate any leftovers.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
248g
Fat
78g
Carbs
27g
