Lime Curd Tart

I like lime curd with character. Lime curd is wonderful on a slice of toast, for dipping long-stemmed strawberries in, or to serve with[ pound cake and fresh fruit. Here we use it to fill a prebaked tart shell. Grating the zest in the food processor is very quick. Lime curd lasts for weeks in the refrigerator.]

Total Time:
3 hr 45 min
25 min
2 hr 30 min
50 min

1 (9 or 10-inch) tart

  • Tart Shell:
  • 3/4 cup unsalted butter at room temperature
  • 1/2 cup sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 3/4 cups all-purpose flour
  • Pinch salt
  • Filling:
  • 4 limes at room temperature
  • 1 1/2 cups sugar
  • 1/4 pound unsalted butter at room temperature
  • 4 extra-large eggs at room temperature
  • 1/8 teaspoon salt

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.

Butter 1 side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.

Remove the zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add-- the eggs, 1 at a time, and then add the lime juice and salt. Mix until combined.

Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat and set aside.

Fill the tart shell with warm lime curd and allow to set at room temperature. Once set, serve immediately or refrigerate until ready to serve.

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4.3 53
I saw the recipe for lime filling on Ina's program today and want to make it  NOW!  Looked so good and not difficcult.  Love her easy manner and recipes.  item not reviewed by moderator and published
This is the best dessert and can easily be made ahead of time! Perfect for company! item not reviewed by moderator and published
I loved this dessert, it was so refreshing! The crust was just a little hard, but that's how it's suppose to be! I love Ina, she is so good at cooking. item not reviewed by moderator and published
This dessert is absolutely delicious! I saw Ina make it on TV and I made it that night. The flavor is so refreshing and light, and the crust just really perfectly crunchy and sweet. Perfect! That said, if I make it again, I would probably cut the crust portion in half. My crust was so thick -- we all had difficulty cutting through it with our forks. (And it's not because I skimped on the sides of the crust. The sides on mine were really too tall -- my mistake!. A person shouldn't be surprised by a high calorie count in a dessert, but this one did surprise me. One slice (one eighth of the tart is a whopping 603 calories! item not reviewed by moderator and published
I use the lime curd as cake filling and have several friends and family who call and want 'the usual'. It's great and easy to make. item not reviewed by moderator and published
This recipe requires some proficiency, but the payoff is fabulous! Beats any Key Lime Pie I've ever tasted -- the lime flavor absolutely pops, and I "turned up the volume" -- (thank you, Ina -- by making a graham cracker crust. The sweet crumbly crust vs. the tart smooth lime -- oooh-la-la. It also looks beautiful with the dark ring of cracker crumbs. I also found a finer consistency by zesting the lime with a Microplane right off the fruit rather than in strips that go into the processor with the sugar. Either way, this is a REALLY special pie. Made it for Thanksgiving and got a standing ovation. item not reviewed by moderator and published
I made this with a graham cracker crust. I also used key limes instead of regular persian limes. Key limes have a more intense flavor and they cut the sweetness better. I topped with strawberries and it's definitely a keeper! item not reviewed by moderator and published
Great flavor, but the lime curd did not completely set. Did anyone else have this problem? It was the consistency of pudding, and lime curd should be firmer when it sets. I recently made a lemon curd tart and didn't have this problem (different recipe. I also made this with a graham cracker crust (definitely better than a regular crust, and covered the tart top with raspberries. item not reviewed by moderator and published
I had trouble with the crust turning out very hard so I think maybe the baking time should be less. Otherwise, this was a very good desert and I will definitely try making it again! item not reviewed by moderator and published
could someone please confirm proportions for a successful tart? i see conflicting measurements. before i try this, i'd appreciate feedback on quantities from our faithful reviewers. thanks in advance! item not reviewed by moderator and published

Not what you're looking for? Try:

Lemon Curd Tart with Fresh Blueberries

Recipe courtesy of Emeril Lagasse