Lime Curd Tart As seen on Smitten Kitchen Bookmark recipe Print recipe Download recipe Share Total Time 1 hour, plus cooling Rating 0 out of 5 stars (0) Ingredients 12-16 servings 1 3/4 cups (230 grams) all-purpose flourTwo good pinches of salt1/2 cup (100 grams) granulated sugar1/2 teaspoon vanilla extract3/4 cup (170 grams or 6 ounces) unsalted butter, cold, cut into cubes4 medium/large limes1 1/2 cups (300 grams) granulated sugarOne good pinch of salt1/2 cup (115 grams or 4 ounces) unsalted butter, cold, cut into cubes4 large eggsWhipped cream, to serve (optional) Calories DessertsBakingDairyEggsIntermediateQuick and EasyFrenchSweetCreamy ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete 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. Chef’s notes Adapted from Ina GartenThe 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.
