Ingredients for Lime Curd Tart
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How to Make Lime Curd Tart
- Preheat oven to 350°F (175°C).
- In a mixing bowl, cream together 1 cup (2 sticks) unsalted butter and ½ cup granulated sugar until light and fluffy.
- Add 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough just comes together.
- Turn the dough out onto a lightly floured surface and form into a disk. Wrap in plastic wrap and chill for at least 30 minutes.
- Roll out the chilled dough and fit it into a 10-inch tart pan with a removable bottom. Trim and crimp the edges.
- Line the tart shell with parchment paper and fill with pie weights or dried beans.
- Blind bake for 20 minutes. Remove the weights and parchment paper and bake for another 10-15 minutes, or until lightly golden.
- Let the tart shell cool completely.
- Meanwhile, zest 4 limes, avoiding the white pith (use a vegetable peeler for easy zesting!).
- Juice the limes to yield ½ cup of lime juice.
- In a food processor, finely mince the lime zest with ⅓ cup granulated sugar for 2-3 minutes.
- In a mixing bowl, cream together ½ cup (1 stick) unsalted butter and the lime zest-sugar mixture until light and fluffy.
- Add 4 large eggs one at a time, mixing well after each addition.
- Stir in the lime juice and a pinch of salt.
- Pour the mixture into a saucepan and cook over low heat, stirring constantly, until thickened (about 175°F or just below a simmer; about 10-12 minutes).
- Strain the lime curd through a fine-mesh sieve to remove any lumps.
- Pour the lime curd into the cooled tart shell and refrigerate for at least 4 hours, or until set.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
203g
Fat
95g
Carbs
24g
