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Lime and lemon tart

Before you jump to Lime and lemon tart recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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We hope you got benefit from reading it, now let's go back to lime and lemon tart recipe. To make lime and lemon tart you only need 15 ingredients and 9 steps. Here is how you do it.

The ingredients needed to make Lime and lemon tart:

Use of Base.
Provide 150 g of flour.
Take 2 of egg yolks.
Prepare 70 g of unsalted butter at room temperature.
You need 1 teaspoon of caster sugar.
Take 1/3 teaspoon of baking powder.
Provide 40 ml of cold water.
Get of Filling.
Prepare 2 of limes.
Take 1 of lemon.
Get 1 can of condensed milk.
Take of Zest of the limes and lemon.
Take of Meringue.
Take 2 of egg whites.
Take 100 g of icing sugar.

Instructions to make Lime and lemon tart:

In a bowl, mix the flour, sugar and baking powder. Add the butter and mix it well with your fingers until it looks like breadcrumbs. Add the egg yolks and the water. Knead the dough just enough until the ingredients are integrated, don’t overdo it! Leave it to rest for 10 minutes, wrapped in cling film in the fridge..
Before cutting the lemon and limes to squeeze the juice out, shave the zest off into a small dish and reserve. In a small bowl, pour the condensed milk, the juice of the 2 limes and the lemon. The condensed milk will start to curd and change its consistency to a paste, add 1/3 of the zest, mix and set aside..
Stretch the dough on a sheet of baking paper, approximately 5 mm thin and enough to cover the edges of the tin..
Put the tin (25 cm round tin) upside down in the middle of the dough, place one hand under the paper (between the surface and the dough), the other hand on the tin, lift altogether and flip. With the dough facing up, shape it inside the tin and make sure the baking paper is not trapped in a fold. Remove the paper carefully..
Once all the edges are done, with a fork, pierce the bottom of the dough to avoid it to lift while baking. Place it in the oven at 200 degrees for around 15 minutes. Leave it to cool..
Carefully, remove the base from the tin and place it in a plate. Fill in the tart with the filling and sprinkle 1/3 of the zests. Set aside..
In a bowl, beat the egg whites in medium speed until it starts to get airy and fluffy and, making stiff peaks. Increase the speed of the electric hand whisk Add the icing sugar, bit by bit. Add the rest of the lemon zest and mix well..
Pour the meringue in a piping bag, start piping small meringues, around, from the edges to the centre..
Place the tart in the grill at medium heat but keep an eye on it! It can be removed when the peaks of the meringues are golden brown. If you want to serve the next day leave it without the meringues in a closed container at room temperature. Make the meringues on the day and Enjoy!.

Dessert, to me, is chocolate, chocolate, and more chocolate. Homemade Lemon Cake topped with a creamy lemon filling and lemon curd! A delicious dessert recipe for any night of the week! These delicious lemon-lime tarts have a wonderfully light, summery flavor, but they contain all natural ingredients and no added sugars at all. I use a combination of low carbohydrate flours like hazelnut flour, buckwheat flour, and flaxseed meal to get the perfect texture for the crust.

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