Citrus Tart

I am house-sitting at my brothers place at the moment, and yesterday I discovered a little lemon tree loaded with fruit. Citrus are just so cheery during a gloomy winter - like natures vitamin balls! Mandarins, oranges, lemons, limes and tangelos are all in season.

His neighbour has some chickens and I was the lucky recipient of some beautiful free-range eggs with the yellowest yolks you have ever seen.

The idea of a citrus tart was forming in my mind, so I searched for a recipe on the internet which was super simple to make.

What did I love best?
That most of the ingredients came right from the garden.
(And yes... it was delicious!)

Here is the recipe if you would like to try it...

Ingredients
Sweet shortcrust pastry
6 eggs, separated
1 1/4 cups sugar
1/4 cup lime juice
1/4 cup lemon juice
Finely grated rind of 1 lime
Finely grated rind of 1 lemon

Method
Preheat oven to 190 C. Line a 30 cm flan pan with pastry and bake blind for 10-15 minutes until pastry is just cooked. Whisk egg yolks, sugar, lime juice, lemon juice and rind together. In a separate bowl beat egg whites until soft peaks form. Gently mix the egg whites into the egg yolks. Pour filling into baked pastry shell and cook for 15 minutes or until just set.