lemon-lime tart

Remember that deeeeelicious tart crust we made yesterday? A good thing to fill it with is this whole lemon tart, except if you don't have a whole lemon, and you only have a lime and a quarter of a lemon, this is a good tart to make. Or maybe make it a whole lime tart, with a lime and a half. Either way, make it for company. Once your tart crust is made, it will take you maybe 6 minutes to throw this filling together. You will need another half an hour or forty-five minutes to bake it, then some time for cooling (hint - stick your tart in the fridge to cool it faster). 

Whole lemon-lime tart

From Smitten Kitchen

1 partially baked gluten-free tart crust

1 lime

1/4 lemon

1 1/2 c sugar

1 t vanilla

1 egg

1 egg yolk

2 T cornstarch

3/4 stick butter, melted and cooled

optional: 1 T fresh lavender, chopped

Preheat the oven to 325. Slice the lime and lemon quarter into thin slices, then combine with sugar and pulse in the food processor until only little tiny pieces remain. Pulse in the vanilla, egg, and egg yolk. Pulse in the cornstarch and butter, and lavender if using, scraping down the sides at least once. Pour the filling into the tart crust, place pan on a cookie sheet (just in case), and bake for 20 minutes. Check to see that the top isn't browning too much (if it is, cover loosely with foil), then turn the heat up to 350 and bake another 20 minutes or so, until no longer wobbly in the middle. Cool, and dust with powdered sugar right before serving. 

I will try this with other citrus fruits soon.