Best 10 Caramelized Lemon Lime Tart Recipes

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Caramelized lemon lime tart is a delectable dessert that combines the tangy flavors of lemon and lime with the rich sweetness of caramel. This classic tart features a buttery crust filled with a creamy lemon and lime custard, topped with a layer of caramelized sugar. Whether you're a seasoned baker or a novice in the kitchen, this comprehensive article will guide you through the process of creating this delightful treat. We'll provide detailed instructions, helpful tips, and a list of essential ingredients to ensure that your caramelized lemon lime tart turns out perfect every time. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure to create this mouthwatering dessert.

Here are our top 10 tried and tested recipes!

BEST LIME TART



Best Lime Tart image

This treat is the perfect balance between tart and sweet, and the almonds in the crust are just wonderful. This is one of my husband's favorite desserts. Enjoy! -Charis O'Connell, Mohnton, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 15

1-1/4 cups graham cracker crumbs
5 tablespoons butter, melted
1/4 cup ground almonds
3 tablespoons sugar
FILLING:
4 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup lime juice
2 teaspoons grated lime zest
TOPPING:
1/2 cup heavy whipping cream
1 tablespoon sugar
1/2 cup sour cream
1 teaspoon grated lime zest
Fresh raspberries and lime wedges

Steps:

  • Preheat oven to 325°. In a small bowl, combine cracker crumbs, butter, almonds and sugar. Press onto the bottom and up the sides of a greased 9-in. tart pan. Bake until edges are lightly browned, 15-18 minutes., In a large bowl, whisk egg yolks, milk, lime juice and zest. Pour over crust. Bake until center is almost set, 12-14 minutes. Cool on a wire rack. Refrigerate at least 2 hours., In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in sour cream and grated lime zest. Spread over tart. Garnish with raspberries and lime wedges.

Nutrition Facts : Calories 288 calories, Fat 16g fat (9g saturated fat), Cholesterol 112mg cholesterol, Sodium 138mg sodium, Carbohydrate 31g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.

CARAMELIZED LEMON TART



Caramelized Lemon Tart image

Like a créme brulee, this dessert has crunchy caramelized sugar on top. But a silky lemon filling is below, chilled in a crisp tart shell made with paté sucree.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 12-inch tart

Number Of Ingredients 7

2 cups sugar
1 cup freshly squeezed lemon juice, strained
12 large egg yolks
Zest of 2 lemons
1/2 pound (2 sticks) unsalted butter, cut into pieces
1 recipe Pate Sucree for Caramelized Lemon Tart
Sugar for caramelizing top

Steps:

  • Place sugar and lemon in a large stainless-steel bowl. Push yolks through a sieve into bowl, and whisk to combine.
  • Set bowl over a pot of simmering water, and stir slowly until mixture thickens, 15 to 20 minutes. Cook 5 minutes longer.
  • Remove bowl from heat, and stir in zest. Stir in butter piece by piece until completely melted. Pour into cooled tart shell. Chill until firm, at least 1 hour.
  • Preheat broiler. Remove outer ring from tart pan, and place pan on a large cookie sheet. Place outer ring upside down on top to protect pastry from burning.
  • Sift sugar evenly over top, and place under broiler. Watch carefully; remove tart when top is evenly browned.

CARAMELIZED LEMON TART



Caramelized Lemon Tart image

Like a creme brulee, this dessert has crunchy caramelized sugar on top. But a silky lemon filling is below, chilled in a crisp tart shell made with pate sucree.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 6

All-purpose flour, for work surface
Pate Sucree
Finely grated zest of 2 lemons, plus 1/2 cup fresh lemon juice, strained of seeds and pulp (about 2 lemons total)
1 cup granulated sugar, plus 2 to 3 tablespoons for caramelizing top
6 large egg yolks
1/2 cup (1 stick) cold unsalted butter, cut into small pieces

Steps:

  • Preheat oven to 375 degrees. Turn out dough onto a lightly floured work surface; roll to 1/8 inch thick. Press into bottom and up sides of a 13 3/4-by-4 1/4-by-1-inch rectangular tart pan (pan should have a removable bottom); trim dough along rim. Refrigerate until cold, about 30 minutes.
  • Line bottom with parchment paper; add pie weights. Bake shell until edges just turn golden, about 10 minutes. Remove weights and parchment; bake until golden brown, 10 to 12 minutes. Let cool completely on a wire rack.
  • Put lemon juice and 1 cup sugar into a heatproof bowl. Pass yolks through a fine sieve into bowl; whisk to combine. Set bowl over a pan of simmering water; whisk until thick, about 10 minutes. Remove bowl from heat; stir in zest. Stir in butter, 1 piece at a time, until it melts. Pour filling into tart shell. Refrigerate, uncovered, until firm, about 2 hours.
  • Place tart on a baking sheet. Remove sides from pan and place them upside down over sides of tart to prevent edges from burning. Sift 2 to 3 tablespoons sugar evenly over top of filling. Using a small butane kitchen torch, carefully caramelize sugar until it is deep amber. Tart can be stored in an airtight container at room temperature up to 1 day.

THE BEST LEMON TART EVER



The Best Lemon Tart Ever image

Very lemony-flavored with a shortbread crust; to die for! You can make smaller slices and tart can yield 16. Very decadent!

Provided by ChefChristi1221

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

¾ cup butter, at room temperature
½ cup white sugar
½ teaspoon vanilla extract
1 pinch salt
1 ¾ cups all-purpose flour
1 ½ cups white sugar
3 large eggs
1 tablespoon lemon zest
½ cup freshly squeezed lemon juice
½ cup all-purpose flour
1 teaspoon confectioners' sugar, or to taste

Steps:

  • Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake crust until light golden brown, 15 to 20 minutes.
  • Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
  • Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.

Nutrition Facts : Calories 507 calories, Carbohydrate 78.8 g, Cholesterol 115.5 mg, Fat 19.5 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 11.6 g, Sodium 149.8 mg, Sugar 50.9 g

CARAMELIZED LEMON TART



Caramelized Lemon Tart image

Categories     Citrus     Dessert     Bake     Lemon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 14

Crust
1 cup plus 2 tablespoons all purpose flour
1/4 cup sugar
1/4 teaspoon salt
7 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1 egg yolk
1 tablespoon ice water
Filling
4 large eggs
1 cup plus 2 tablespoons sugar
2/3 cup whipping cream
1/2 cup fresh lemon juice
1 vanilla bean, split lengthwise
Powdered sugar

Steps:

  • for crust:
  • Combine flour, sugar and salt in processor. Add butter; cut in using on/off turns until mixture forms coarse crumbs. Mix yolk and ice water in small bowl. Add to crumb mixture; process until dough begins to clump together. Press over bottom and up sides of 9-inch tart pan with removable bottom. Trim edges. Pierce crust all over with fork. Chill 30 minutes.
  • Preheat oven to 350°F. Line crust with foil. Fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Continue baking until pale golden, pressing with back of fork if crust bubbles, about 20 minutes longer. Transfer crust to rack. Maintain oven temperature.
  • for filling:
  • Whisk eggs, 1 cup plus 2 tablespoons sugar, cream and lemon juice in large bowl. Scrape in seeds from vanilla bean; whisk to blend well. Pour filling into tart shell.
  • Bake tart until filling is set, about 40 minutes. Transfer tart to rack and cool. Refrigerate until cold, at least 3 hours or overnight.
  • Preheat broiler. Sift powdered sugar over tart. Broil until caramelized, watching closely, about 1 minute. Refrigerate tart 15 minutes. Remove tart pan sides. Transfer tart to platter.

CARAMELIZED LEMON-LIME TART



Caramelized Lemon-Lime Tart image

Provided by Food Network

Categories     dessert

Time 1h24m

Yield 8 to 10 servings

Number Of Ingredients 14

Pate Sucre, recipe follows
4 whole eggs
4 egg yolks
1 cup plus 2 tablespoons sugar
2/3 cup lemon juice
2/3 cup lime juice
2 small lemons, zested
2 small limes, zested
6 ounces (1 1/2 sticks) soft butter, cut into small pieces
1 1/4 cups cake or pastry flour
4 tablespoons sugar
1/4 pound (1 stick) unsalted butter, chilled, cut into small pieces
1 egg yolk
1 tablespoon heavy cream

Steps:

  • Preheat oven to 350 degrees F.
  • Roll out the pate sucre to a circle about 1/4 inch thick and large enough to slightly overlap a 9-inch metal tart pan. Fit the dough into the pan and trim the edges. Line the bottom and sides of the shell with parchment, or coffee filter papers, or aluminum foil. Fill the lining with dried beans, rice or aluminum beans, and bake in the oven for 20 to 25 minutes. Cool and remove the beans and the lining. Return the shell to the oven and bake until golden, 5 to 10 minutes longer.
  • In a large metal bowl, whisk together the whole eggs, egg yolks, 1 cup sugar, lemon and lime juice, and zests. Set over simmering water and continue to whisk until the mixture is very thick, about 10 minutes.
  • Turn off the flame and whisk in the butter, a few pieces at a time. (You don't want the mixture to cool down before all the butter is incorporated.) Strain the filling into a bowl. Scrape into the baked tart shell and smooth with a metal spatula. Cool and then refrigerate until firm, 3 to 4 hours, up to overnight.
  • Sprinkle the remaining 2 tablespoons of sugar evenly over the top of the filling. With a propane blowtorch, caramelize the sugar. (This can also be done under the broiler. Place the tart on the broiler tray directly under the flame, watching carefully to prevent burning). Refrigerate the tart for at least 30 minutes. Or, if desired, eliminate the 2 tablespoons of sugar and arrange circles of raspberries on top of the tart. Sift a little powdered sugar over the berries just before serving.
  • Cut into slices and serve. If you have caramelized the sugar, serve the tart with fresh strawberries or raspberries.
  • In a food processor fitted with the steel blade, combine the flour and sugar. Add the butter and process until the texture resembles fine meal.
  • In a small bowl, whisk together the yolks and 1 tablespoon of the cream. Scrape into the machine and process until a ball begins to form, using the additional tablespoon of cream, if necessary. Remove the dough from the machine, and on a lightly floured surface, press down into a circle. Wrap in plastic wrap and refrigerate for at least 1 hour.

LEMON TART WITH A TOUCH OF LIME



Lemon Tart With a Touch of Lime image

This is a classic French dessert - impressive, but easy to make, if you are organized and get ahead on the prep work. It's essential to make the tart dough and lemon curd in advance, up to 2 days ahead; otherwise it becomes too much of a project. The buttery cookielike dough is pressed into the pan, not rolled with a pin.

Provided by David Tanis

Categories     pies and tarts, dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 14

1 cup plus 2 tablespoons/150 grams all-purpose flour
2 tablespoons granulated sugar
Pinch of fine sea salt
1/2 cup/115 grams unsalted butter (1 stick), sliced thinly
1 large egg, beaten in a measuring cup, with enough cold water added to make 1/4 cup liquid
1 tablespoon grated lemon zest (from 2 lemons)
1/2 tablespoon grated lime zest (from 1 lime), plus more for garnish
3/4 cup/180 milliliters lemon juice (from 5 or 6 large lemons)
1/4 cup/60 milliliters lime juice (from 2 or 3 large limes)
3/4 cup/150 grams granulated sugar
3/4 cup/170 grams unsalted butter (1 1/2 sticks)
4 large eggs
4 large egg yolks
Confectioners' sugar, for garnish (optional)

Steps:

  • Make the dough: In a food processor, pulse flour, sugar and salt. Add butter and pulse briefly until well combined. Add egg and pulse just until dough comes together. Dough will be rather soft. Wrap with waxed paper or plastic wrap, and press to make a 1-inch-thick disk. Refrigerate for at least 1 hour, or it will be too soft to handle. (Make the dough up to 2 days in advance, if desired.)
  • Remove dough from the refrigerator and let soften at room temperature until pliable and soft, about 15 minutes. Using your fingertips, press dough into a 9-inch fluted tart pan with removable bottom, making sure it is pressed evenly across the bottom and up the sides, about 1/8-inch thick. Press the dough against the sides to the very top. Pinch off any excess and smooth the edge. You'll have slightly too much dough - save any left over to patch cracks after blind baking. Chill the tart dough in the pan until ready to bake. (You can also freeze it at this point, if you like, for up to a week.)
  • When ready to blind bake, heat oven to 350 degrees. Place the dough-lined tart pan on a baking sheet, and bake to a pale golden brown, about 30 minutes. (Pie weights shouldn't be necessary, but check the dough during baking, to make sure sides are not slumping. If so, press the sides back up with a wooden spoon.) For even browning, turn the tray halfway through the baking. Remove from oven, and cool to room temperature.
  • Make the filling: Put lemon and lime zest, lemon juice, lime juice, sugar and butter in a heavy saucepan over medium heat. Cook until butter is melted and mixture is hot, 4 to 5 minutes. In a medium bowl, beat together eggs and yolks.
  • Whisk the hot mixture gradually into the eggs to temper them. Then pour everything back into the saucepan and return to heat. Cook, whisking constantly, until mixture thickens to a milkshake consistency, about 5 minutes. (Do not overcook, or it will curdle.) Pour through a fine-meshed sieve into a bowl and allow to cool to room temperature, whisking occasionally. Mixture will continue to thicken as it cools. (At this point, you can continue with the recipe, or cover the filling and refrigerate for up to 2 days.)
  • Spoon the lemon curd into the baked tart shell. Using a spatula, spread the curd evenly into the shell. Bake in a 350-degree oven until filling is set (not jiggly), about 10 minutes. Cool to room temperature. (This can be done several hours before serving.) Just before serving, top tart with lime zest and dust edges with confectioners' sugar, if desired.

LEMON AND LIME TART



Lemon and Lime Tart image

An intense lemon-lime filling is cradled by a shortbread-style butter crust, which is made especially tender by using a combination of all-purpose and cake flours. Prep time does not include time needed to chill the crust. By Elinor Klivans

Provided by AZPARZYCH

Categories     Tarts

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup all-purpose flour
1/2 cup cake flour
1/4 teaspoon salt
10 tablespoons unsalted butter, softened
1/2 cup powdered sugar
1 egg yolk
1/2 teaspoon vanilla extract
2 (14 ounce) cans sweetened condensed milk
1/2 cup lemon juice
1/2 cup lime juice
5 egg yolks
2 teaspoons lemon peel, grated

Steps:

  • Spray 10-inch tart pan with removable bottom with cooking spray.
  • Whisk all-purpose flour, cake flour and salt in medium bowl.
  • Beat butter and powdered sugar in large bowl at medium speed until smooth. Beat in 1 egg yolk and vanilla until combined. Stir in flour mixture just until combined. Shape into flat round; cover and refrigerate 30 to 60 minutes or until firm.
  • Roll dough between two sheets of waxed paper into 12-inch round 1/8 inch thick. Remove top piece of waxed paper; invert dough into tart pan. Remove waxed paper; carefully press dough into pan. Trim dough even with top of pan; freeze 30 minutes.
  • Meanwhile, heat oven to 375°F.
  • Line crust with foil, covering edges; fill with pie weights or dried beans. Bake 15 minutes; remove foil and weights. Reduce oven temperature to 350°F Bake 10 minutes to firm and lightly brown crust. Cool on wire rack while preparing filling.
  • Whisk condensed milk and lemon and lime juices in large bowl until blended. Whisk in 5 egg yolks and lemon peel until blended; pour into slightly cooled crust.
  • Bake at 350°F for 30 minutes or until center is firm and set. Cool on wire rack to room temperature, about 1 hour. Cover and refrigerate 8 hours or overnight. Serve chilled. Refrigerate leftovers.

Nutrition Facts : Calories 607.9, Fat 26.4, SaturatedFat 15.7, Cholesterol 196.4, Sodium 207.3, Carbohydrate 82.9, Fiber 0.7, Sugar 62.2, Protein 12.3

CARAMELIZED LEMON TART



Caramelized Lemon Tart image

A Swedish dessert found on epicurious. The top of this tart can be caramelized brulee style or simply sprinkled with powdered sugar. Prep time does not include 3 hours chilling prior to serving.

Provided by pattikay in L.A.

Categories     Dessert

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup all-purpose flour
2 tablespoons all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
7 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1 egg yolk
1 tablespoon ice water
4 large eggs
1 cup sugar
2 tablespoons sugar
2/3 cup whipping cream
1/2 cup fresh lemon juice
1 vanilla bean, split lengthwise
powdered sugar

Steps:

  • for crust: Combine flour, sugar and salt in processor.
  • Add butter; cut in using on/off turns until mixture forms coarse crumbs.
  • Mix yolk and ice water in small bowl.
  • Add to crumb mixture; process until dough begins to clump together.
  • Press over bottom and up sides of 9-inch tart pan with removable bottom.
  • Trim edges.
  • Pierce crust all over with fork.
  • Chill 30 minutes.
  • Preheat oven to 350°F
  • Line crust with foil.
  • Fill with dried beans or pie weights.
  • Bake until crust is set, about 20 minutes.
  • Remove foil and beans.
  • Continue baking until pale golden, pressing with back of fork if crust bubbles, about 20 minutes longer.
  • Transfer crust to rack.
  • Maintain oven temperature.
  • for filling: Whisk eggs, 1 cup plus 2 tablespoons sugar, cream and lemon juice in large bowl.
  • Scrape in seeds from vanilla bean; whisk to blend well.
  • Pour filling into tart shell.
  • Bake tart until filling is set, about 40 minutes.
  • Transfer tart to rack and cool.
  • Refrigerate until cold, at least 3 hours or overnight.
  • Preheat broiler.
  • Sift powdered sugar over tart.
  • Broil until caramelized, watching closely, about 1 minute.
  • Refrigerate tart 15 minutes.
  • Remove tart pan sides.
  • Transfer tart to platter.

Nutrition Facts : Calories 534.8, Fat 27.4, SaturatedFat 15.9, Cholesterol 244.3, Sodium 157.4, Carbohydrate 66.5, Fiber 0.7, Sugar 46.7, Protein 7.8

CARAMELISED PASSION FRUIT & LIME TART



Caramelised passion fruit & lime tart image

This zingy tart has a wonderful flavour and is a great way to cook with passion friut

Provided by Barney Desmazery

Categories     Afternoon tea, Buffet, Dessert, Dinner, Supper, Treat

Time 1h10m

Number Of Ingredients 7

500g pack dessert pastry
8 passion fruits
finely grated zest and juice of 1 lime
200g golden caster sugar
6 egg yolks
142ml tub double cream
icing sugar for dusting (optional)

Steps:

  • Roll out the pastry and use it to line a 23cm tart ring, then chill for at least 20 mins. Heat oven to 180C/fan160C/gas 4. Line the tart with baking parchment and baking beans, then bake for 15 mins. Remove the parchment, bake for a further 5-10 mins until golden, then remove from the oven and reduce the temperature to 140C/fan 120C/gas 1.
  • While the case is cooking, cut the passion fruits in half, scoop out the flesh into a bowl, then blitz with a hand blender. Push the pulp through sieve and mix the juice with the lime zest and juice. Beat the sugar and yolks together until pale, then beat in the cream and fruit juice. Carefully pour the custard into the tart case, then bake for 40 mins, until set with a very slight wobble. Remove the tart from the oven, then leave to cool completely.
  • You can now either serve the tart as it is, or try a chef's tip and dust it with icing sugar, then caramelise the top with a blowtorch.

Nutrition Facts : Calories 546 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 34 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.36 milligram of sodium

Tips:

  • Use fresh, zesty lemons and limes. This will give your tart the best flavor.
  • Caramelize the lemons and limes slowly and patiently. This will help them develop a deep, rich flavor.
  • Don't overcook the eggs. Otherwise, your tart will be too firm.
  • Let the tart cool completely before serving. This will allow the flavors to meld together and the tart to set properly.
  • Serve the tart with a dollop of whipped cream or a scoop of ice cream. This will add a delicious touch of sweetness and creaminess.

Conclusion:

This caramelized lemon-lime tart is a delicious and refreshing dessert that is perfect for any occasion. With its bright citrus flavor and creamy filling, it is sure to be a hit with everyone who tries it.

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