lime tart

@ Collin,

Just wanted to wish you a wonderful New Year 2012 ahead ...

I realise that your post is a couple of weeks old and with holidays, many of the regular members are not online as often.

With limes, what about a dynamic Key Lime Pie with Graham Cracker Crust ?  Such a lovely homemade dessert for Limes or Lemons --- probably all citrus works. 

If you can bake a fabulous Key West Lime Pie, drop me a lime, as I would love the recipe for a great one ... Thanks. 

May the new year bring health, fulfillment and prosperity to you and urs.

Margcata. 

I make a lime tart here and it's a signature dessert. I make the curd from egg yolks and whole eggs, sugar, butter, lime juice, and zest. I cook it over a double boiler and blind bake the tart shells. After the shells come out of the oven I add one more yolk to the curd, pour it into the shell and bake it for another few minutes to set and cook the final egg. It is amazing. I have also adapted it for lemon.

Here's the curd recipe:

1 cup granulated sugar

3/4 cup fresh lime juice

2 Tablespoons grated lime zest

10 Tablespoons unsalted butter

2 Whole eggs

3 egg yolks

Make the curd from all the ingredients but hold back 1 egg yolk and proceed as above.

Sounds really nice. Very similar to my lemon tart, although for it i prepare it as a lemon bar  and use a short bread crust. I'll try you recipe because we love limes here. Thank you!

@Chefross,

Your Lime Dessert sounds splendid ... I shall take your word on this and it shall be on the table the 6th Janaury ! 

Would you have a photograph of this Chef Ross Lime Dessert ?

I love fresh lime and Key Lime Pie and I had asked as I do not like complicated time consuming baking --- I have to keep the dessert side of things easy to follow ... I am a good above average Home Italian Gourmet however, baking is a new hobby ... As  a matter of fact, when I had gone to university and worked at my paternal Grandmom Margherite´s Trattoria, my mom was not too pleased that I had wanted to go to Culinary Institute --- she believed it was too laborious of a life long pursuit and hard on feet and back. Well, the next best thing was Food Journalism and A Sommelier´s License ...

Happy Holdiays.

Margaux Cintrano Marche.

( margcata ) 

@ Colin,

Oh yes, thanks for your note. Just wanted to mention, the big Citrus season in Spain features:

Ruby red grapefruits and Blood oranges ...

Do you have these where you are located ?

Lets hear from the Chefs on  these two citrus products ---

One thing I love about California is the wide range of produce. Both ruby reds and blood oranges are grown here. As a matter of fact, currently at work there are  blood oranges in the walk-in for next weeks salad special which is blood oranges, shaved fennel, a trio of baby beets, goat cheese and arugula.

I grew up in Florida and love Key Lime Pie. The filling in the following recipe is about as authentic as you're going to get. I usually serve this with a mango guava sauce. As a side note, the restaurant critic for the Sacramento Bee loved this dessert when he reviewed the restaurant.

Key Lime Tart with Coconut Ginger Crust

Weight or Volume                                                                        Ingredients

1 cup                                                                                        Key Lime Juice

2 ½ cups                                                                                  Sweetened Condensed Milk

2 large                                                                                      Pasteurized Egg Yolks

1 pinch                                                                                     Salt

2 ¼ cups                                                                                  Sweetened Coconut Flakes

¾ cup                                                                                       Ginger Snaps, ground

3 tablespoons                                                                           Butter, melted

Procedure:

Combine coconut, ginger snaps, and butter. Press into buttered tart pan and bake until set, about 10 minutes. Reduce lime juice to ½ cup, cool, combine with milk, yolks, and salt, whisk until well blended. Pour into crust and let set at least 2 hours in cooler.

@ Cheflayne,

Thanks so much for the Key Lime Pie recipe. Appreciate. I had lived in South Miami Beach from 1986 to 1992 and used to make it quite often for my 2 daughters * all grown and moms ...  It was fun at the time ... I shall definitely try both recipes, Chef Ross with Moroccan Lemons and your Key Lime .. The thing is I could get Canary Island Limes and & or Latin American ones, not Key West ... however, I am sure it shall be lovely too ...

I had then relocated to San Fran and yes, some lovely veggies and fruits ... cuisine in general and wines. I relocated and took a sabbatical in 1994 to Mediterranean Europe when the girls' dad passed on and have been here since, Greece one year, Italia almost 3 years and then Spain where I live since 1998 ... professional reasons and then, the gent.

The Fennel and Goatcheese salad that you mention is a staple for me ... Heaven on earth.

Thanks, Happy Holidays.

Margcata.