Groundhog Day – Lime Tart with Lemon Crust

Groundhog Day is a 1993 American comedy film. Murray plays Phil Connors, an egocentric Pittsburgh TV weatherman who, during a hated assignment covering the annual Groundhog Day event in Punxsutawney, finds himself in a time loop, repeating the same day again and again. After indulging in hedonism and numerous suicide attempts, he begins to re-examine his life and priorities. The trip goes awry on day two when Connors discovers he is reliving the same exact day while others in the town are unaware of the repetition. Cue life examination and character development.

One of the iconic scenes in the film is when Phil’s pig out at the diner. Phil had come to terms with the reality that he will repeat the same day, day after day, which meant that he could eat whatever he wanted, as much as he wanted and have no impact on health, weight gain etc. May be, many people on a weight loss program would love to repeat the same day, day after day and eat what they want with no consequences.

While watching this memorable food scene, munch some Lime Tart with Lemon Crust.


Lemon Crust

  • 1 large lemon
  • 1 cup(s) all-purpose flour
  • 1 tablespoon(s) granulated sugar
  • 1/4 teaspoon(s) Salt
  • 6 tablespoon(s) butter, cut up
  • 2 to 3 tablespoon(s) ice water

Lime Filling

  • 5 to 6 limes
  • 1 cup(s) granulated sugar
  • 4 large eggs
  • 1/3 cup(s) sour cream
  • Confectioner’s sugar for garnish



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Just before serving, remove side of pan and slide tart onto plate. Sprinkle with confectioners’ sugar.

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