Lunch: Lime Tart with Lemon Crust

For a subtle variation on this sweet-tart treat, switch the lemon for the lime so that you end up with the opposite of what's here -- a lime crust with a lemon filling.

This recipe includes superfoods such as:

Lemon

Health benefits of Lime Tart with Lemon Crust

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 large lemon
1 c. all-purpose flour
1 tbsp. granulated sugar
1/4 tsp. salt
6 tbsp. butter
2 to 3 tbsp. ice water

Instructions

Prepare Lemon Crust: From lemon, grate 2 teaspoons peel and squeeze 2 teaspoons juice. In food processor with knife blade attached, combine lemon peel, flour, sugar, and salt; pulse until blended. Add butter and pulse until mixture resembles coarse crumbs. Add lemon juice, then ice water, 1 tablespoon at a time, pulsing until moist clumps form. Gather dough into a ball; flatten into a disk. Wrap disk in plastic wrap and refrigerate until firm, at least 30 minutes.
Preheat oven to 425 degrees F. On lightly floured surface, with floured rolling pin, roll dough into 11-inch round. Ease dough into 9-inch tart pan with removable bottom. Fold overhang in and press dough onto bottom and up side of pan so it forms 1/4-inch rim above edge of pan. Refrigerate or freeze until firm, 10 to 15 minutes.
Line tart shell with foil and fill with pie weights or dried beans. Bake 15 minutes. Remove foil with weights and bake 10 to 15 minutes longer or until golden. If crust puffs up during baking, gently press it down with back of spoon. Cool in pan on wire rack. Reset oven control to 350 degrees F.
Prepare Lime Filling: From limes, grate 1 1/2 teaspoons peel and squeeze 2/3 cup juice. In bowl, with whisk, beat lime peel and juice with sugar and eggs. Whisk in sour cream.
Place tart shell in pan on cookie sheet. Pour lime filling into shell. Bake tart 30 minutes or until filling is barely set. Cool on wire rack.
Just before serving, remove side of pan and slide tart onto plate. Sprinkle with confectioners' sugar.

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