Caramelized Lemon Lime Tart




Prepared Graham Cracker or Pie Crust Filling: 4 whole eggs 4 egg yolks 1 cup plus 2 tablespoons sugar ⅔ cup lemon juice ⅔ cup lime juice 2 small lemons, zested 2 small limes, zested 6 ounces (1½ sticks) soft butter, cut into small pieces

Nutritional information

No nutrition information available


Preheat oven to 350 degrees F. Prepare the pie crust to the manufacturer's instructions. Line the bottom and sides of the shell with parchment, or coffee filter papers, or aluminum foil. Fill the lining with dried beans, rice or aluminum beans, and bake in the oven for 20 to 25 minutes. Cool and remove the beans and the lining. Return the shell to the oven and bake until golden, 5 to 10 minutes longer. In a Cuisinart Standing Mixer, whisk together the whole eggs, egg yolks, 1 cup sugar, lemon and lime juice, and zests. Set mixing bowl over simmering water and continue to whisk until the mixture is very thick, about 10 minutes. Turn off the flame, return the bowl to the mixer, and whisk in the butter, a few pieces at a time. (You don't want the mixture to cool down before all the butter is incorporated.) Strain the filling into a bowl. Scrape into the baked tart shell and smooth with a metal spatula. Cool and then refrigerate until firm, 3 to 4 hours, up to overnight. Sprinkle the remaining 2 tablespoons of sugar evenly over the top of the filling. With a propane blowtorch, caramelize the sugar. (This can also be done under the broiler. Place the tart on the broiler tray directly under the flame, watching carefully to prevent burning). Refrigerate the tart for at least 30 minutes. Or, if desired, eliminate the 2 tablespoons of sugar and arrange circles of raspberries on top of the tart. Sift a little powdered sugar over the berries just before serving.