For lemon tart lovers, with a special thought for Carole and Amandine, here’s a lime and almond version.
Sometimes you invest in pricey kit that turns out to be more or less effective, when there’s very sturdy, cheap kit out there. That’s the case with this wooden lemon squeezer I bought in an organic mini-market.
To extract the juice, cut the lemon in half. Place the half on the tip and turn the squeezer.
Easy to clean too… what more could you want ^^
Preheat your oven to 180 °C.
Roll your pastry out on a floured surface and lay it in a buttered tin (for the pastry, I used the one from the pear, chocolate and almond-cream tart, as it’s very easy to work with).
Bake it blind for 20 minutes (that is, with no filling but with baking beans or weights on a sheet of baking paper to stop it losing its shape as it cooks).
Meanwhile, make the filling.
Scrub two limes and take their zest with a vegetable peeler (wearing gloves in case it slips — you never know). Squeeze the three limes.
Beat the sugar with the softened butter and the eggs. Add the ground almonds, the lime juice and the zest.
When the 20 minutes are up, take out the tin, remove the paper and the beans, pour in the filling and carry on baking for 20 minutes.
Recipe by
