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Lime Curd Tart

Source of Recipe

From "The Barefoot Contessa Cookbook" by Ina Garten


Recipe Introduction

"I like lime curd with character. Lime curd is wonderful on a slice of toast, for dipping long-stemmed strawberries in, or to serve with pound cake and fresh fruit. Here we use it to fill a prebaked tart shell. Grating the zest in the food processor is very quick. Lime curd lasts for weeks in the refrigerator."

List of Ingredients

â—¦ 4 limes at room temperature
â—¦ 1 ½ cups sugar
â—¦ ¼ pound unsalted butter at room temperature
â—¦ 4 extra-large eggs at room temperature
â—¦ â…› teaspoon salt
â—¦ 1 (10-inch) baked tart shell or 5 (4 ½-inch baked tart shells)


Recipe

Remove the zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes to make ½ 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, one 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, or just below a simmer. Remove from the heat and set aside.

Fill the tart shell(s) with warm lime curd and allow to set at room temperature.

Makes one 10-inch or five 4 ½-inch tarts




• For lemon or orange curd, substitute equal measures of lemon or orange for the lime in this recipe.