Ina Garten lime curd tart uses just six ingredients and one quick food processor step. She pulses fresh zest right into the sugar until it dissolves, so every bite hits with clean lime flavor. This easy dessert works for a dinner party or a quiet Tuesday.
The curd thickens at 175 degrees, just below a simmer, so keep the heat low and stir the whole time. Too much heat scrambles the eggs and turns the whole thing grainy instead of silky.
Source: The Barefoot Contessa Cookbook (1999)
Ina Garten Lime Curd Tart
Course: DessertCuisine: AmericanDifficulty: Easy8
servings15
minutes10
minutes440
kcalBright, tangy lime curd cooked low and slow on the stovetop, poured into a crisp prebaked tart shell, and left to firm up at room temperature.
Ingredients
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
1 10-inch baked tart shell or 5 4 1/2-inch baked tart shells
Directions
- Zest and process: 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.
- Mix the batter: In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add the eggs, one at a time, and then add the lime juice and salt. Mix until combined.
- Cook the curd: 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, or just below a simmer. Remove from the heat and set aside.
- Fill and set: Fill the tart shell(s) with warm lime curd and allow to set at room temperature.
FAQs
Can I use lemons or oranges instead of limes?
Yes, the recipe works with any citrus. Use the same amount of lemon or orange juice and zest in place of the lime. The method stays exactly the same. Lemon curd will be a bit more tart, and orange curd will be sweeter.
How long does lime curd keep in the refrigerator?
Lime curd stores well for up to two weeks in a sealed container. Press plastic wrap right onto the surface to keep a skin from forming. You can also freeze it for about a month, though the texture gets slightly less smooth after thawing.
Can I make the lime curd ahead of time?
You can make the curd up to two weeks before you need it. Store it in a jar in the fridge, then warm it gently before pouring it into your tart shell. The curd also works on toast, with pound cake, or as a dip for fresh strawberries.
Do I need a food processor for this recipe?
The food processor grinds the zest into the sugar so the flavor spreads evenly through the curd. If you don’t have one, use a Microplane to grate the zest very finely, then whisk it into the sugar by hand. You want the zest as fine as possible so it melts into the curd.
What happens if I cook the curd on too high heat?
The eggs will scramble and the curd gets lumpy and grainy instead of smooth. Keep the heat low and stir constantly. The curd thickens at about 175 degrees, well below a full boil, so patience matters here.
