GROW FOOD slow food Have your garden and eat it too. A practical guide to organic gardening in the sub-tropics with step-by-step instructions and delicious seasonal recipes. Come with me too on some of my travels in Australia, Europe, Asia and beyond.

There has been lots of time for gardening lately and I have been spending many happy hours getting stuck into some long overdue outside jobs. I have also been very conscious of how my friends must be feeling who don’t have a garden and are cooped up inside. Personally, I would go bonkers. (There has been lots of time for house-cleaning too – but that will have to wait for another lockdown!)

My very small lime tree is the gift that keeps on giving but, like, all citrus trees, they need pruning to keep the fruit at pickable height. When I took the loppers to it this week I thought there were half a dozen fruit left on the tree, but I ended up with half a bucketful, so I thought I would post this recipe for a very easy and delicious lime tart – they can’t all go into my gin and tonics, can they?

Like many of my tried and true recipes, this is one that has been given to me by another cook – in this case, my daughter, Edwina – via a Donna Hay recipe book that she refers to over and over again. We have both adapted this recipe in some way to suit our own tastes – less sugar, more lime juice. I made another version of it recently and used coconut cream instead of dairy cream – which worked a treat. The joy of cooking!

RECIPE

You will need a 24cm pre-cooked shortcrust pastry case. If you look at my previous post QUARANTINE QUICHE (click here) it goes into detail about how to make this and the whole ‘baking blind’ process. The basic recipe is:

  • 180g butter
  • 240g plain wholemeal flour. For a sweet shortcrust you can add 1 dessert spoon icing sugar with the flour
  • 1 tablespoon cold water.

THE FILLING

  • zest of one lime
  • 1 cup fresh lime juice
  • 1 cup caster sugar
  • 3 eggs
  • 1 cup cream

Preheat oven to 160c. Whisk together sugar and eggs. Add zest, lime juice and cream and whisk again. Pour into pastry case. Cook in oven for about 30 minutes or until tart is firm to touch. THAT’S IT! Refrigerate tart until it is thoroughly chilled. So delicious served with cream.

TOP TIP You can substitute lime juice for lemon – if you don’t have any.

Click her for more LIME RECIPES

LIME PAPAYA MERINGUE

COCONUT AND LIME SYRUP CAKE