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Casa Europa Inn
Taos, New Mexico
Lemon Lime Tart
Once, we were travelling in California and had this dessert at a local restaurant. We absolutely loved it, and so the chef gave us the recipe. It's similar to a lemon meringue pie, but without the meringue. Bake in Tart Pastry Shells.
In the top of a double boiler, combine the eggs, egg yolks, sugar, lemon juice, lime juice, and zest. Heat the ingredients on low and blend them together well. Stirring constantly, simmer the mixture for 10 minutes or until it is very thick. Remove the mixture from the heat. Add one chunk of butter at a time and stir it in well so that it is melted and the mixture is smooth. Cover the pan and let it cool to room temperature. Pour the mixture into the Europa Tart Shells. Let it cool.
Makes: 1 tart
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