Ingredients:

  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, chilled and cubed
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • 2-4 tablespoons ice water
  • 1 cup heavy cream
  • ¾ cup granulated sugar
  • 3 large egg yolks
  • ½ cup fresh lemon juice
  • ½ cup fresh lime juice
  • Zest of 1 lemon
  • Zest of 1 lime
  • 2 tablespoons cornstarch
  • Pinch of salt

Instructions:

  1. In a mixing bowl, combine flour and sugar.
  2. Add chilled butter; mix until crumbly.
  3. Stir in the egg yolk and ice water until dough forms.
  4. Flatten into a disk, wrap in plastic, and chill for 30 minutes.
  5. Preheat oven to 350°F (175°C).
  6. Roll out dough on a floured surface to fit the tart pan.
  7. Transfer to pan, trim edges, and dock with a fork.
  8. Cover with parchment and add weights; bake for 15 minutes.
  9. Remove weights and bake for an additional 10 minutes until lightly golden.
  10. Whisk together egg yolks and sugar until pale and fluffy.
  11. In a saucepan, combine heavy cream, lemon juice, lime juice, zests, and salt; heat until just warm.
  12. Gradually incorporate warm cream mixture into the egg mixture, whisking constantly.
  13. Strain mixture through a sieve; return to saucepan.
  14. Cook over medium heat, whisking, until thickened.
  15. Pour filling into the baked tart shell.
  16. Bake for about 10 minutes, or until the center is set but slightly jiggly.
  17. Remove from oven and cool at room temperature before chilling in the fridge for at least 30 minutes.
  18. Slice and serve chilled, optionally topped with whipped cream or extra citrus zest.