Bake this lemon and lime tart, then check out our classic lemon tart, key lime pie, lime cheesecake, lemon meringue pie and more sweet tart recipes. Also discover more of our zingy lemon desserts.



  • 60ml lemon juice
  • 60ml lime juice
  • 1 lemon, zested, plus extra to decorate
  • 1 lime, zested, plus extra to decorate
  • 3 large eggs
  • 100g caster sugar
  • 120g unsalted butter, plus extra for the tin


  • 175g desiccated coconut
  • 100g caster sugar
  • 30g plain flour
  • 1 tsp vanilla extract
  • 2 large egg whites


  • STEP 1

    To make the curd, put all of the ingredients in a medium pan over a low-medium heat. Cook, stirring constantly, until thickened enough to coat the back of a wooden spoon – it’s essential that you stir the curd while cooking, otherwise the eggs may scramble. Pour the curd through a fine-mesh sieve into a bowl, then cover and chill for at least 4 hours.

  • STEP 2

    Heat the oven to 180C/fan 160C/gas 4. Lightly butter a loose-bottomed 23cm tart tin, and line the base with a circle of baking paper. To make the tart case, put all of the ingredients and a pinch of salt in a large bowl, and use a spatula to mix everything until evenly combined. Scrape the mixture into the tart tin and press into the base and up the sides. Bake for 25 minutes or until golden brown. Remove from the oven and leave to cool. After 20 minutes, carefully remove the macaroon tart case from the tin and put on a wire rack to cool completely.

  • STEP 3

    Scrape the curd into the cooled tart case and spread into an even layer. Scatter with some citrus zest to decorate. It will keep, chilled, for up to three days.

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Three photos of Edd Kimber, his One Tin Bakes book and a brownie in a tin
Edd KimberBaking columnist

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