1 tablespoon grated Key Lime peel, can substitute regular lime peel and lime juice
2 tablespoons milk
1 teaspoon vanilla
Filling-
1 cup sugar
2/3 cup Key Lime juice, can substitute regular lime peel and lime juice
2 eggs
4 egg yolks
6 tablespoons butter
Garnish-
1 cup heavy whipping cream
2 teaspoons grated Key lime peel, can substitute regular lime peel and lime juice
Instructions
Heat oven to 400 degrees. Combine 1/3 cup sugar and 1/2 cup butter in large mixing bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes. Reduce speed to low; add flour, 1 tablespoon lime peel, milk and vanilla. Beat until well mixed (1 to 2 minutes) Press onto bottom and up sides of greased 10-inch tart or quiche pan. Bake for 15 to 20 minutes or until light golden brown. Cool completely.
Meanwhile, combine 1 cup sugar, lime juice and 1 tablespoon lime peel in 2-quart saucepan. Cook over medium heat until sugar is dissolved (1 to 2 minutes). Reduce heat to low.
Beat eggs and egg yolks in small bowl with wire whisk. Stir small amount of hot sugar mixture into egg mixture using wire whisk. Gradually stir egg mixture into hot sugar mixture. Continue cooking, stirring constantly, until mixture is thickened (6 to 8 minutes).
Remove from heat. Stir in 6 tablespoons butter, 1 tablespoon at a time, with wire whisk. Ccol 15 minutes. Pour cooled filling into crust, smooth top. Cover, refrigerate at least 2 hours. Just before serving, beat chilled whipping cream in chilled small mixer bowl at high speed, scraping bowl often, until stiff peaks form (2 or 3 minutes). Place whipped cream in pastry bag fitted with large star tip. Pipe whipped cream; sprinkle with 2 teaspoons lime peel.
Originally Submitted
4/10/2009
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