Tuesday, February 9, 2010

Lime Curd Tart

Ok, mini break from love and marriage stuff for a moment. I've made this lime curd tart 2 times now, and when I say 2 times, I mean like 2 times in the last 2 weeks and each time I've made it it gets rave reviews. I made it for the boys parents over the weekend and they ate the entire thing, the WHOLE thing, in one sitting. So I think that means its good. I thought I would share it with you as a gift of love, for Valentines day, cause I love you (aw).

What you need for the tart shell:
3/4 cup of unsalted butter at room temp.
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups of all purpose flour
pinch of salt

What you need for the filling:
4 limes at room temp.
1 1/2 cups of sugar
1/4 lb of unsalted butter at room temp.
4 extra large eggs at room temp.
1/8 teaspoon of salt

What you do:

Preheat the oven to 350

In the bowl of an electric mixer fitted with a paddle attachment (you can do this with a hand mixer, I have before) 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 false bottom tart pan (if you have one, clearly I didnt) making sure the finished edge is flat. Chill in the fridge 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 so that while cooking the dough doesnt bubble. Bake for 20 minutes. Remove the foil and beans carefully, prick the tart all over with the tines of a fork, and bake again for 20-25 minutes more, until lightly browned. Allow to cool to room temp.

Remove the zest of 4 limes with a zester, being careful to avoid the white pith. Squeeze the limes to make 1/2 a cup of juice and sat aside. Put the zester in a food processer fitted with a steel blade, add the sugar and process for 2-3 minutes, until the zest is finely minced.

In the bowl of the electric mixer fitted with a paddle attachment, cream the butter and sugar/lime zest mixture. Add the eggs, 1 at a time, and then add the lime juice and salt. Mix until combined.

*NOTE* The mixture will curdle but don't fret, you're not doing anything wrong. It will come together when you heat it in the saucepan.

Pour the mixture into a 2 quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes or so. The lime curd will thicken just before simmer. Remove from heat and set aside to cool down.

Once curd cools to a warm, fill the tart shell with warm lime curd and allow to set at room temp.

Once it has set, serve immediately or refrigerate until ready to serve.

So delicious. Enjoy!


  1. Um, YUM! I'm big on citrus desserts lately. This looks amazing! xo

  2. That looks and sounds so yummy! Have a sweet day!