Hot Lime Tarts

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 8 oz (250 g) sweet shortcrust pastry
  • 3 egg
  • 4 oz (125 g) caster sugar
  • 2 oz (50 g) butter, softened
  • Juice 1 lemon
  • Grated rind 1 and juice 2 limes


Use the pastry to line four individual tartlet tins. Fill with baking beans or rice on greaseproof paper and bake blind in the oven at gas mark 4, 350°F (180°C), until golden brown.

Whisk the eggs and sugar until pale. Stir in the butter, citrus juices and rind. Pour into the tart cases, return to the oven and cook for 15 to 20 minutes until the filling is set and golden brown. Serve hot with whipped cream.