Lime Tart

I hope you’ll forgive me if I post another recipe with limes. Does it help if I mention that there are no further lime recipes for a while? Does it help if I say this one is delicious? Does it help if I invite you over for some?

You might remember that in last week’s recipe I was trying to use up some cornmeal. I had gotten some limes for that recipe, and now I had a bunch of limes. So I found another recipe to use up the limes. Yeah, I know this could turn into a never-ending story, but thankfully it stops with this. (This time at least. 🙂 )


You might notice that there’s no picture of the ingredients this time. Well, I wasn’t sure if the limes were actually any good still. So I had to cut them open and check them out and by that point a picture seemed already too late. Actually, my wife took care of the limes. She zested and juiced them while I was putting the crust together. Thanks hon!

If you’re following along with the recipe, I want to point out a few things. I forgot to put the vanilla in the crust. Oops! Juicing 4 limes made just enough for a 1/2 cup of juice. Also they were not key limes, just regular limes. I didn’t use an egg in the crust.


I used my friendly neighborhood kitchen helper, the KitchenAid, twice for this recipe. The first kitchenaiding (is that a word?) was making the crust. Mixing it together using the KitchenAid was a snap.


However, I have to come clean about something. I cheated on putting the crust together. I don’t have a tart pan, so I used a cake dish (9″ round). And rather than roll out the crust, especially if it was going to be a crumbly mess like the recipe suggested, I grabbed the cake dish and just dumped the dough in. I pressed it all along the bottom. Then I pulled some of the excess out and smooshed it up the sides. I tried to keep it from being too thick along the edge, which is an issue I have when making crusts this way. It wasn’t perfectly flat, but it was okay. I put it in the fridge to chill.


After it chilled, I sprayed cooking spray onto a piece of foil and covered the dough. I weighed it down with pie weights. After the first 20 minutes baking, it looked super poofy and like it was baking unevenly. (I guess that’s why you shouldn’t do it the way I did.) I pricked it with a fork and put it back in for another 20 minutes. It looked very done at that point, so I took it out. Unevenly done, but done. I let it cool.

As it was baking, I made the filling. The zest and juice were already done. I minced the zest with the sugar in the food processor. As I was doing so, what can only be described as lime scented sugar dust wafted up from it. And in the end it turned into sugary lime powder. Yum!


The second kitchenaiding (I figure if I keep using it as a word it might catch on) was for mixing up all the ingredients for the filling. Easy peasy. Then I put the filling in a saucepan. I had thought it was all combined, but as I was pouring it, I realized it wasn’t. At that point, all I could do was hope that it would combine more while heating. I heated it up a bit different than the directions. It took a total of 12 minutes on medium heat. I was concerned that it wasn’t thick enough, so that’s why I cooked it for a longer time and at a higher heat. Eventually it thickened. (Maybe it needed the extra time and heat because it wasn’t quite combined at the start?)


The crust was cool-ish when I poured in the filling. I let it set, and I did the jiggle test to confirm. We weren’t quite ready for it, so I put it in the fridge till we were. It smelled lovely all through the making of it: the zesting and juicing, the processing, the mixing, the heating, etc.


When it got to dessert time, it was hard to cut it. Mainly because it’s a non-stick pan, and I don’t want to ruin it. I need to get something to cut on it, as I keep having this issue. I ended up using two different spatulas and a plastic knife. Eventually I was able to cut it. The second piece was easier, as is usually the case.


It was a bit of a mess. Maybe it hadn’t really thickened enough, as it was kinda sloppy and all over the place. And even though I had tried to work against it, the crust had bunched up at the edge. I think next time I should make a tart crust properly, or if I’m going to do it this way, I need to adjust my technique by either leaving it lighter around the edge, or starting from the edge and working my way in.

Even with all of the mess and such, it was still really good. There is a nice taste and texture to the crust. Thankfully, it didn’t taste overcooked. The lime filling was nice and limey, which is to say tart and sweet.


Coincidentally, my wife’s anosmia had kicked in again. You can read more about it here. That time I made a lemon based dessert which she could taste. I didn’t realize it had really kicked in again when I made this, but it was a similar situation. She couldn’t smell it, but she could taste the citrus and the sweet.


I was hoping that after a whole day in the fridge the filing would firm up more. Well, I can confirm that on the second day, it had firmed up a bit and was much more solid. And still delicious. And I can’t say for sure that it kept getting better day after day, but one taster a few days later said it was one of the best things she’s ever had.


Now, I could go the punny route and say it was simply sublime. Or I could go the non-poetic route and say it was tasty. Or I could just suggest that you all try it for yourselves and tell me what you think of it. I think I’ll go the last route. So I look forward to hearing how it was for you.


Recipe courtesy of smitten kitchen.

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