Lime Curd Tart
Total Time
1 hour, plus cooling
Rating
0 out of 5 stars
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Ingredients
12-16 servings
- 1 3/4 cups (230 grams) all-purpose flour
- Two good pinches of salt
- 1/2 cup (100 grams) granulated sugar
- 1/2 teaspoon vanilla extract
- 3/4 cup (170 grams or 6 ounces) unsalted butter, cold, cut into cubes
- 4 medium/large limes
- 1 1/2 cups (300 grams) granulated sugar
- One good pinch of salt
- 1/2 cup (115 grams or 4 ounces) unsalted butter, cold, cut into cubes
- 4 large eggs
- Whipped cream, to serve (optional)
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Preparation
Step 1
Make the tart shell: Heat your oven to 350°F.
Step 2
In a food processor, combine the flour, salt, and sugar. Add butter and vanilla, then run the machine until the mixture forms large clumps.
Step 3
Transfer dough to a 10-inch round or 9-inch square tart pan with a removable bottom and press the dough evenly across the bottom and up the sides.
Step 4
Transfer to freezer for 15 minutes, until solid.
Step 5
Parbake crust: Once firm, prick all over with a fork. Coat a piece of foil with nonstick spray, and press it oiled-side-down tightly against the frozen crust.
Step 6
Bake tart with foil for 20 minutes, then carefully peel back foil and discard. Return to oven for 10 to 20 minutes, until lightly browned all over.
Step 7
Let cool to room temperature, ideally, but it’s okay to use if it’s still lukewarm.
Step 8
Meanwhile, make the filling: Remove the zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith.
Step 9
Squeeze the limes to make 1/2 cup of juice and set the juice aside.
Step 10
Put the zest in a food processor fitted with a steel blade. Add the sugar and salt and process for 2 to 3 minutes, until the zest is very finely minced.
Step 11
Add butter and blend until fully dispersed into the sugar. Add eggs, two at a time, and blend to combine.
Step 12
Add lime juice and blend for a second or two.
Step 13
Transfer the filling to a medium saucepan and cook over low heat, stirring constantly, until thickened, about 5 to 10 minutes. The lime curd will thicken at about 175°F, just below a simmer.
Step 14
Remove from heat and pour into the tart shell. Transfer to the fridge to cool and set.
Step 15
To serve: Add dollops of lightly sweetened whipped cream (if you wish) and serve cool, in wedges or squares.
Step 16
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Chef's notes
Adapted from Ina Garten
The lime flavor is enhanced by using the zest, and the recipe uses whole eggs to avoid leftover ingredients.
The tart shell recipe makes a thicker crust, but you can use a graham crust for convenience.
