Lemon and Lime Cream Tart

Whatever you decide to serve it with should be quite simple so that you let the Lemon and Lime Cream Tart tart do the talking.


  • 1 tart shell, baked blind
  • 8 large free-range eggs
  • 12 ounces caster sugar
  • 12 ounces double cream
  • 7 1/2 ounces lime juice
  • 3 3/4 ounces lemon juice


  1. With this particular tart, as it has a moist filling, it's important to egg-wash the uncooked tart shell before adding the filling. This adds a sort of waterproof layer and keeps the pastry crisp and short for longer.
  2. Whisk together the sugar and eggs in a bowl. When they are well mixed, slowly stir in the cream and the juices. Put the cooked tart shell back into the oven and then pour the filling into it – I find this reduces spillage.
  3. Bake for around 40 to 45 minutes at 350 degrees F or until the filling is set, but still semi-wobbly in the middle (obviously different ovens will cook at different rate so it is good for you to try this tart a couple of times to gauge exactly when you should take it out of the oven).
  4. After cooling for an hour, the semi-wobbly filling will have firmed up to the perfect consistency; soft and smooth. If you cut it before it has had time to rest it will pour out or be extremely gooey.
  5. You can dust it with a little icing sugar, if you wish.
  6. Serve with a huge pile of fresh raspberries or strawberries.

Posted by CookinMom at Recipe Goldmine May 5, 2001.

Recipe courtesy Jamie Oliver

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