Lime Curd Tart

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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.

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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.

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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!

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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.

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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!

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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!

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Well, I tried this with lime and did not like it. I tried it with lemons and adored it. The crust though, came out for me, hard as a brick so I substituted a recipe for lemons bars from one of those church lady cookbooks my mom used to get. Two stick of butter or margerine, 1/2 cup of confectioner's sugar and two cups flour. Process in the food processor and push it into the pan. It comes out sooooo tender. You can also just mix the filling and put it on top of the partially bake crust and put it in the oven. It bakes perfectly. No need for thermometers on the stove. church ladies are efficient cooks.

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Too, too, too, sweet. Directions for crust are not accurate--had to make another. Like the idea of a graham cracker crust. Added more lime juice to get some lime flavor. I looked for the recipe because my lime tree has given off a bounty of fruit. Will not make this again.

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Nothing to it...Turned out perfect, sweetness and all. I used a thermometer to bring it to 175 degrees. On the rind, I actually peeled it with a razor blade tool that you're supposed to use on your foot calluses, with which only gets the green part and no white pith at all. Then I set these peels on my cutting board and with my very sharp chef's knife, chop, chop, chopped it...as you would a pile of parsley, etc. It was fine as powder, believe me. But lately, because it's so convenient, and actually more fragrant and equal to rind, I've been using the citrus oils sold by KingArthurFlour.com, where I get all my baking needs. One thing I would have liked it to be just a tiny more thick than it was, although it did seem to thicken more in the fridge over night. Also, I happened to use Cook;s Illustrated Foolproof Pie Crust recipe that I wanted to try because it's made using half water, half vodka instead of all water. Wonderful too. It was all great. Ina's recipe is pure "heaven on a plate" just as it is. Between just my husband and I, it was gone in a day and a half flat. Not good for the scale, but, it was satisfying to have successfully made a great pie. Uh, I used the recipe that's in her book and here of course. I've never seen the show that this is supposedly in.

One very important thing about this rind business. It depends on the quality of the lime. They're pretty awful here, even in S. Florida...in fact the ones I bought were from Peru...they're not in season. I tasted the rind and it was awful too. This is why that lime oil I mentioned comes in handy. One teaspoon of it equals 1 teaspoon of rind. If something tastes nasty to you, don't go ahead and use it, for heaven sake...you're better off using lime extract in it than putting that tastes badly or leave it all together if you must. Beats ruining your whole investment of products, right? Common sense rules.

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Made this tonight for dessert it was awesome!!!! all I had was 3 limes not 4 that the recipe called for... it worked GREAT!!! A+ INA