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Double Boiler
Lime Tart:         Crostata Di Limetta
By Fred Flanagan

Dough Ingredients:
1 3/4 cup all-purpose flour for Pie Shell.
1/2 cup sugar
4 ounces (1 stick) unsalted butter
Pinch salt
1 egg
1 shot Bushmill (for the chef) mmmmmm

  •   Mix together the flour, and sugar.
  •   Add the butter into the dry mixture until it is the consistency of fine bread crumbs.
  •   Add 1 tbsp salt and 1 egg, mix well, kneading slightly.
  •   Form dough into a ball and refrigerate until ready to bake.
  •   Preheat the oven to 400 F. Blind Bake the pie crust. Cover the formed shell with wax paper and
  another pie pan add some weight bake approx 10 minutes.
  •   With weights removed bake 5 minutes.
  •  You can use gram cracker per-made pie shell. Use 9-inch pan. For pie shell

Tart Mixture
4 eggs, separated (yoke for mixture)
3/4 cup sugar
2 Limes zested, plus 5 Limes juiced (depending on the size of Limes)( juice should be 3/4 cup.)
1/2; box Lime Jello 3oz

  •   Separate 4 eggs
  •   Mix 4 egg yokes, 3/4; cup sugar; lime juice  lime zest and 1/2 small box Lime Jello
  •  Transfer the mixture to a double boiler over simmering water. Cook, stirring
  constantly, until the mixture becomes thick, about 15 to 20 minutes.
  •   Remove from the heat and set aside to cool slightly.
  •   Meanwhile, beat the 4 egg whites until very stiff and fold them into the cooled lime mixture.
  •   Spread the Lime filling over the pie shell and bake for 15 minutes, or until the filling is thoroughly
  •   Slight browning on top is fine,
  •   Cool at room temp and then  refrigerate to cool.
  •   I like to serve with whipped cream and blackberries.
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