Favourite Citrus Tart

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Serve with good quality ice cream. I like to use ginger or coconut flavour if I can find it




  • 28 cm shortcrust pie shell, just baked
  • 6 eggs
  • 1 1/4 cups caster sugar
  • 1/4 cup lime (or lemon) juice
  • finely grated rind of 2 limes (or lemon)
  • 1 cup cream


Preheat oven to 160 C
Whisk together eggs and sugar until well incorporated. Mix in juice and grated rind along with cream.
Pour the mixture into the pastry shell and bake for 30 minutes or until just set.
Remove from the oven and allow to cool before cutting into slices.

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6 thoughts on “Favourite Citrus Tart

    • Hi Christina, you can make it a day or so ahead. The pastry will soften a bit but won’t be soft, just less crisp. Make sure you keep it well covered in the fridge to prevent it from absorbing other flavours. Dusting it with icing sugar prior to serving will also ensure that the top looks OK>

  1. Nelson area is flooded with citrus of all varieties. They thrive in Nelson’s climate. Lemon honey is my favourite task for my friends and neigbours. Tonight for visitors I shall make your citrus tart.

  2. Wow! Easy, simple, super, super yummy. Compliments left right & centre. Best part was that all ingredients were already in cupboard. (Apart from the ice-cream, we used vanilla, worked just as fine). The quantities called for vs my pie tin left me with extra filling, so stright into the freezer it is for next time. Yay!!!!! Thanks Helen, this will now be a family fav for sure. Rate A++