The spring season finds its symbol in the color yellow. Yellow and green make a perfect match in a smooth and silky lemon and lime filling held together by the simplest of crumbly pie crusts. Colors that go well together often make for a perfect mix of flavors and textures, like cream infused with lemon and lime zest sweetened with raw cane sugar. Making this filling is as easy as mixing the ingredients to an omelette.
- The zest of two organically grown limes and one lemon
- 75 grams of freshly squeeze lemon and lime juice
- 100 grams of raw cane sugar or raw honey
- three whole organic eggs
- three organic egg yolks
- 175 grams of heavy cream
- 10 grams of raw cane sugar
Peel the zest of both citrus fruits and set it aside. Prepare the sweet pastry crust. Preheat the oven to 170 degrees. Break the eggs and the yolks into a mixing bowl. Add the lime zest and sugar to the eggs and mix to well with a whisk. Add the fresh lemon and lime juice slowly and steadily, while continuing to whisk the egg and sugar mixture. Mix the ingredients well for one to two minutes and then stir in the heavy cream. Save the lemon zest for decorating the tart.
Place the freshly pre-baked tart crust on an oven rack. Pour the cream-citrus filling almost to the top edge of the crust. Put the rack carefully in the middle of the oven and bake the tart 35 minutes or until the cream is set. Sprinkle raw cane sugar and the lemon zest over the tart and return it to the oven for five more minutes. This will prevent it from cracking in the middle while cooling. Let the tart set 30 minutes before serving.
♦ Suggested combinations
Combine the lemon and lime tart with fresh mint topped with paper-thin slices of a Granny Smith apple.
The lemon-lime cream can be baked without a crust in a cupcake tin. The baking time will be diminished to about 20 to 25 minutes.