Ingredients

Pastry

• 225g all purpose flour
• 2 tablespoons sifted confectioners sugar
• 125g chilled unsalted butter, cut into small pieces
• 1 large egg yolk
• 1-3 teaspoons ice cold water

Filling

• 80mL fresh lemon juice (approx. 2 lemons)
• 80mL fresh lime juice (approx. 4-5 limes)
• 5 large eggs
• 220g caster sugar 
• 200mL heavy cream

Method

• Attach multipurpose blade to KitchenAid 7-Cup Food Processor.  Add flour and confectioners sugar to work bowl. Pulse 2 to 3 times to mix.
• Add butter and pulse until mixture resembles fine breadcrumbs.
• Add egg yolk and 1 teaspoon of water and pulse until mixture just forms a ball.
• Add remaining water if necessary to bring mixture together.
• Turn pastry onto a lightly floured surface and gently form a disc, making sure to not overwork. Wrap in plastic wrap and refrigerate for 20 minutes..
• Lightly grease 25cm round loose-bottomed tart pan. Roll pastry into a circle large enough to fit the pan.
• Gently ease dough into tart pan and trim excess from edges.
• Prick base 12 times with a fork. Refrigerate for 30 minutes.