This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Lemon and lime custard tart
This is a delicious version of the classic French baker's "flan", with the twin flavours of lemon and lime.
It involves two different confectioner's custards poured one on top of the other. This gives an attractive layered effect when the tart is cut. Not just pretty, it is delicious.
It involves two different confectioner's custards poured one on top of the other. This gives an attractive layered effect when the tart is cut. Not just pretty, it is delicious.
77 K 3.4/5 (14 reviews)
3 hours 15 min.
Easy
3 tarts
8 IngredientsLast modified on: December 30th 2019
For 3 tarts, you will need:
- 1
2 lb + 5.0 oz sweetcrust pastry (pâte sablée) - 2
2 lb + 15.5 oz lemon confectioner's custard - 3
2 lb + 15.5 oz lime confectioner's custard (pastry cream) - 4
2 lemon (optional) - 5
2 lime (optional) - 6
10.6 oz caster sugar (optional) - 7
2.1 oz water (optional) - 8
2.1 oz apricot glaze (optional)
Change measures:
Times for this recipe
Preparation: 1 hour 15 min.
Resting: 1 hour
Cooking: 1 hour
All in all: 3 hours 15 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Roll out 2 lb + 5.0 oz sweetcrust pastry (pâte sablée) and line the tin or mould, following these tips.
Instead of a tin, here I am using a dessert ring 8 inches (20 cm) in diameter and 2 inches (5 cm) tall. This is in keeping with the French tradition of a "flan": small and fairly deep.
Instead of a tin, here I am using a dessert ring 8 inches (20 cm) in diameter and 2 inches (5 cm) tall. This is in keeping with the French tradition of a "flan": small and fairly deep.
Stage 2 - 1 hour
Prepare 2 lb + 15.5 oz lemon confectioner's custard, then 2 lb + 15.5 oz lime confectioner's custard (pastry cream).
Note: For convenience, these two custards can be prepared the day before.
Pour the lime custard into the pastry case and spread in as even a layer as possible, using the back of a tablespoon, for example.
Note: For convenience, these two custards can be prepared the day before.
Pour the lime custard into the pastry case and spread in as even a layer as possible, using the back of a tablespoon, for example.
Stage 3 - 3 min.
Pour the lemon confectioner's custard on top and smooth the surface.
Stage 4 - 50 min.
Preheat the oven to 360°F (180°C). Bake the tart for about 50 minutes.
Do keep an eye on how both the top of the custard and the pastry are browning, and vary the cooking time if necessary.
Do keep an eye on how both the top of the custard and the pastry are browning, and vary the cooking time if necessary.
Stage 5 - 30 min.
Leave to cool for 30 minutes, then remove the dessert ring and refrigerate the tart overnight.
Warning: the tart will still be very fragile at this stage, so you will need to manipulate it with great care to avoid it breaking.
Warning: the tart will still be very fragile at this stage, so you will need to manipulate it with great care to avoid it breaking.
Stage 6 - 10 min.
If you would like an attractive decoration for your tart, cut a few thin slices of lemon and lime. Give them a light candied finish by simmering in 10.6 oz caster sugar with 2.1 oz water on very low heat for about 10 minutes.
Stage 7 - 30 min.
Stage 8 - 5 min.
Stage 9
Serve cool, but not (too) cold.
Remarks
If you make the custards the day before (or even earlier), as suggested in stage 2, loosen them by adding 2 tablespoonsful of fresh cream and whisking in vigorously before pouring into the pastry case.
This tart is a fairly luxurious version, with its sweetcrust pastry case, but there's no reason you couldn't use a simpler pastry, such as plain shortcrust.
If you would rather have the green layer on top, simply pour the custards into the case the other way round.
For a smoother, richer version, replace half the milk in the confectioner's custard recipe with cream.
This tart is a fairly luxurious version, with its sweetcrust pastry case, but there's no reason you couldn't use a simpler pastry, such as plain shortcrust.
If you would rather have the green layer on top, simply pour the custards into the case the other way round.
For a smoother, richer version, replace half the milk in the confectioner's custard recipe with cream.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home-made, but this recipe is affectionately dedicated to Seb, a (very) great fan of citrus flavours, who will no doubt recognise himself in it.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 1,640 RDI=630 % | 7,710 RDI=730 % | 5,160 RDI=780 % | 73,800 RDI=3,690 % | 308,980 RDI: 3,690 % |
| Per 100 g | 40 RDI=20 % | 210 RDI=20 % | 140 RDI=20 % | 1,970 RDI=100 % | 8,240 RDI: 100 % |
| Per tart | 550 RDI=210 % | 2,570 RDI=240 % | 1,720 RDI=260 % | 24,600 RDI=1,230 % | 102,990 RDI: 1,230 % |
How much will it cost?
- For 3 tarts : 14.05 €
- Per tart : 4.70 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Lemon Confectioner's Custard
You can get more informations, or check-out other recipes which use it, for example: Clafoutis "Marie-Antoinette", Lemon Meringue Pie Verrines, Strawberry feuilleté, Ramekins with almonds, apples and lemon, Mini lemon millefeuilles, ... See them all 5
Lime confectioner's custard (pastry cream)
You can get more informations, or check-out other recipes which use it, for example:
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Strawberry tart, Peach and green tea tart, Apple amandine tarts from Brélès, Blackcurrant and chestnut verrines, Bounty-style tart for Alison, ... See them all 43
Other recipes you may also like
How to make a good pastry tart case
Lining a tin or mould with pastry to make a tart or pie seems simple enough: you roll out the pastry, put it in the tin and trim off any overhanging bits. It may not be rocket science, but if you want a tart with a perfect pastry case, it really helps to take care over a few details, which I will show you here. July 14th 201982 K 45 min.
Small cheese and bacon rolls
These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold. September 7th 2018370 K5 1 hour 25 min.
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often used by English-speaking chefs, but there are other stages and terms in other traditions. Best to use a thermometer, and be guided by temperature, as the English terms commonly used in domestic... April 3rd 2019512 K4.9 45 min.
Chicken nems
Nems are probably the best known Far Eastern dish in France. These small crispy rolls can be made in different flavours: chicken, crab, pork, etc. Making your own is not very complicated, the only difficulty is in the rolling stage. You will find in this recipe full details on how to successfully make chicken nems. [Translator's note: the "rice paper" used here is not the same as the rice paper used in England under macaroons, it's sold in packs of thin round translucent wafers, rather like... April 6th 2017524 K3.8 2 hours 25 min.
Crab and smoked salmon club sandwiches
A club sandwich has three slices of bread, filled with a mayonnaise-style dressing. Here is a crab and smoked salmon version with cocktail sauce. October 13th 2010235 K 15 1 hour 2 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-05)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.