Lemon And Lime Tart Recipe

How to Make Lemon And Lime Tart

1. Spray a 10-inch tart pan with a removable bottom with cooking spray.
2. Whisk together 1 1/4 cups all-purpose flour, 1/4 cup cake flour, and 1/2 teaspoon salt in a medium bowl.
3. In a large bowl, beat 1 cup (2 sticks) unsalted butter and 1 cup powdered sugar at medium speed until smooth and creamy.
4. Beat in 1 large egg yolk and 1 teaspoon vanilla extract until well combined.
5. Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Do not overmix.
6. Shape the dough into a flat disc.
7. Cover and refrigerate for at least 30 minutes, or up to 60 minutes, until firm.
8. 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.
9. Carefully remove the top sheet of waxed paper.
10. Invert the dough into the tart pan.
11. Remove the remaining waxed paper.
12. Gently press the dough into the bottom and up the sides of the pan.
13. Trim any excess dough even with the top of the pan.
14. Freeze the crust for 30 minutes.
15. Preheat oven to 375°F (190°C).
16. Line the crust with foil, covering the edges completely.
17. Fill the lined crust with pie weights or dried beans.
18. Bake for 15 minutes.
19. Remove the foil and pie weights.
20. Reduce oven temperature to 350°F (175°C) and bake for another 10 minutes, or until the crust is lightly golden brown and firm.
21. Let the crust cool completely on a wire rack while you prepare the filling.
22. 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.
23. Whisk in 5 large egg yolks until smooth and fully incorporated.
24. Pour the filling into the slightly cooled crust.
25. Bake at 350°F (175°C) for 30-35 minutes, or until the center is set and no longer jiggles.
26. Let the tart cool completely on a wire rack to room temperature, about 1 hour.
27. Cover and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld.
28. Serve chilled.
29. Refrigerate any leftovers.