Zesty Lemon and Lime Tart: A Vibrant Citrus Masterpiece

There is a brilliant sharpness to a citrus tart that serves as the perfect antidote to a heavy meal. While a traditional Tarte au Citron is a cornerstone of French patisserie, blending both lemon and lime creates a more complex, multi-dimensional flavor profile. The lemon provides a bright, classic acidity, while the lime introduces a floral, almost tropical aroma and a deeper zest.

This recipe features a crisp, buttery pâte sucrée (sweet shortcrust pastry) and a silky, translucent curd that strikes the ideal balance between puckering tartness and refined sweetness. It is a sophisticated dessert that relies on the quality of fresh fruit and the patience of a slow-set chill.

Ingredients

For the most vibrant flavor, use fresh fruit rather than bottled juice. The essential oils in the zest are what provide the signature aroma.

The Sweet Shortcrust Pastry

All-Purpose Flour: 250g (2 cups).¹
Unsalted Butter: 125g (1/2 cup), cold and cubed.
Powdered Sugar: 60g (1/2 cup).
Egg Yolk: 1 large.
Ice Water: 1–2 tablespoons.
Pinch of Salt.

The Lemon & Lime Filling

Large Lemons: 2 (zest and juice).
Large Limes: 3 (zest and juice).
Granulated Sugar: 200g (1 cup).
Large Eggs: 4 whole eggs plus 2 yolks.
Heavy Cream: 150ml (2/3 cup).
Fine Sea Salt: A tiny pinch.

Instructions

Step 1: The Pastry Base

In a food processor, pulse the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and a tablespoon of water, pulsing until the dough just starts to clump together. Wrap the dough in plastic and refrigerate for 30 minutes.

Step 2: Blind Baking

Preheat your oven to 180°C. Roll out the dough and line a 23cm (9-inch) tart tin. Prick the base with a fork, line with parchment paper, and fill with baking beans. Bake for 15 minutes, remove the beans, and bake for another 5–8 minutes until the base is golden and dry. Set aside to cool.

Step 3: The Citrus Curd

In a medium bowl, whisk together the eggs, egg yolks, and sugar until pale. Stir in the lemon and lime juices, the combined zests, and the heavy cream. Whisk gently to avoid creating too many air bubbles, which can cause a “skin” to form on the tart.

Step 4: The Final Bake

Reduce the oven temperature to 140°C. Place the tart tin on a baking sheet and carefully pour the citrus mixture into the crust. Bake for 25 to 30 minutes. The tart is ready when the edges are set but the center still has a slight, jelly-like wobble.

Step 5: The Chill

Allow the tart to cool to room temperature, then refrigerate for at least 4 hours. This ensures the curd sets into a smooth, sliceable consistency.

Flavor and Texture Notes

The first sensation is the buttery, biscuit-like snap of the crust. This is followed immediately by the intense, cooling tang of the citrus. The addition of heavy cream to the filling gives the tart a luxurious, velvety mouthfeel that tames the sharp acidity of the lime. The finish is clean and bright, leaving a lingering floral scent from the lime zest.

Tips and Variations

The Glossy Finish: For a professional look, pass your citrus juice through a fine-mesh sieve before mixing to remove any stray pulp or seeds.
Meringue Topping: If you prefer a sweeter finish, top the tart with a cloud of toasted Italian meringue to create a Lemon-Lime Meringue Tart.
Candied Citrus: Thinly slice a lime, simmer the slices in a simple syrup (equal parts sugar and water) for 10 minutes, and use them as a garnish.

FAQ

Question	Answer
Why did my filling crack?	This usually happens from overbaking. Ensure you pull the tart out while the center is still wobbly; it will firm up as it cools.
Can I use only limes?	You can, but limes are generally more acidic and less “juicy” than lemons. You may need to increase the sugar slightly.
How long does it keep?	It stays fresh in the fridge for up to 3 days, though the pastry will gradually soften over time.

Conclusion

The lemon and lime tart is a celebration of citrus in its purest form. By combining the strengths of both fruits, you create a dessert that is more vibrant and aromatic than a standard lemon tart. The contrast between the golden, crisp pastry and the pale, zesty custard makes it a visually striking centerpiece for any occasion. Once you master the delicate balance of the blind bake and the gentle setting of the curd, this recipe will become a permanent favorite for your spring and summer entertaining.