Lime Curd Tart

Show: Barefoot ContessaEpisode: Grilling/Hasta La Pizza Baby

Rated: 4 stars out of 5Rate itRead users' reviews (39)

RECIPE
COMMENTS & REVIEWS(39)

Cook Time:
50 min
Level:
Intermediate
Yield:
1 (9 or 10-inch) tart

Times:

Prep: 25 min
Inactive Prep: 2 hr 30 min
Cook: 50 min
Total:: 3 hr 45 min

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Ingredients

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

Directions

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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Comments & Reviews

recipe Lime Curd Tart
Brian Uniontown, OH 07-25-2009
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Dee-licious -- With a Few Issues :)
Rated: 4 stars out of 5

I loved this! Very lime-y and delicious. Not very hard to make either. I used Ina's recipe from her cookbook, so I'm not... quite sure if there is any difference between that and the directions/measurements here -- but there were a few issues. First the crust. Three sticks of butter to the specificied flour made for a very hard to work with dough, very moist and kept falling apart. I had to keep rolling it around in flour and adding flour to get it to a workable state. Once it held together though, it baked into a delicious sweet and buttery tart shell. Also experienced the lime zest issues where they did not get ground fine enough via food processor and would have benefitted form strainging. Last issue is the curd might be just a tad cloy or too sweet. May want to decrease surgar about a 1/4 a cup. Otherwise, very tasty and delicious.Read more
recipe Lime Curd Tart
Elizabeth Lake Ozark, MO 07-24-2009
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Also confused about recipe
Rated: 5 stars out of 5

I I watched the show only today ( Ina is one of my very favorites) but the amounts did seem to be drastically diferent. I am... also waiting for some clarification before I apply this recipe. I must say that I can't wait!!! I gave this a five because her recipes always are, and I'm quite sure this will be as well. ElizabethRead more
recipe Lime Curd Tart
Sharron Miami, FL 07-23-2009
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Recipe for Lime Curd
Rated: 4 stars out of 5

The recipe for the curd has been halved.
recipe Lime Curd Tart
Karen Roanoke, VA 07-23-2009
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Want to try it but am afraid after reading reviews
Rated: 3 stars out of 5

I was ready to add this to recipe box until I read ingredient amounts & reviews. I am certain on today's episode Ina used 3... cups of sugar with the lime zest, and 8 eggs, yet the recipe calls for different proportions. Since this recipe would involve a labor-intensive and costly preparation, I've decided to wait to see if Food Network folks issue a correction. Karen Roanoke, VARead more
recipe Lime Curd Tart
Alane Hudson, FL 07-19-2009
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My new favorite dessert
Rated: 5 stars out of 5

Fabulous recipe, just the right balance of sweet and tart. It was very easy to make and will become a staple in my list of... "go to" dessert recipes.Read more
recipe Lime Curd Tart
Regina Lake Worth, FL 07-12-2009
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Great with blackberries
Rated: 5 stars out of 5

I loved this curd because it used whole eggs and not just the yolks (many curd recipes use yolks only). I always microplane... the zest so I had no problems at all with this recipe. We used a crostina crust and topped the curd with fresh blackberries at serving. Unbelievably good!!Read more