Lemon & lime curd tarts
Lemon & lime curd tarts feature a buttery crust filled with a bright and tangy citrus curd made from fresh lemon and lime juices. This recipe combines a classic pastry technique with a refreshing curd, perfect for dessert lovers.
Cook time 30 min
Prep time 20 min
Ingredients:
1.50 cups all-purpose white wheat flour2 tbsp powdered sugar
1/2 cup butter
1 tbsp water
1/4 cup lemon juice
1/3 cup lime juice
1/4 cup sugar
4 eggs
Lemon & lime curd tarts are a delightful and zesty dessert that combines the bright and tangy flavors of lemon and lime with a rich, buttery crust. Perfect for any occasion, these tarts are both refreshing and indulgent, offering a burst of citrus in every bite.
Instructions:
1. Mix dry ingredients: In a medium-sized mixing bowl, combine the all-purpose flour (190g) and powdered sugar (30g).
2. Cut in butter: Add the cold, cubed butter (110g) to the flour mixture. Use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs with small pea-sized bits of butter.
3. Add water: Sprinkle 1 tbsp of cold water over the mixture. Stir with a fork until the dough begins to come together. Add a small amount of additional water if necessary, but avoid making the dough too wet.
4. Form and chill the dough: Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
1. Preheat oven: Set your oven to 375°F (190°C).
2. Grease tart pans: Lightly grease tart pans or ramekins.
1. Roll the dough: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out circles slightly larger than your tart pans.
2. Fit into pans: Gently press the dough circles into the prepared tart pans, trimming any excess dough from the edges.
3. Blind bake: Line each tart shell with a piece of parchment paper or foil and fill with pie weights or dried beans. Bake in the preheated oven for 10-12 minutes until the edges are golden. Remove the parchment and weights, then bake for an additional 5-7 minutes until the bottoms are lightly browned. Allow to cool completely.
1. Mix wet ingredients: In a medium saucepan, whisk together the lemon juice (50g), lime juice (72g), granulated sugar (50g), and eggs (200g) until well combined.
2. Cook the curd: Place the saucepan over medium-low heat. Stir constantly with a wooden spoon or silicone spatula, making sure to scrape the sides and bottom of the pan to prevent the eggs from curdling.
3. Thicken the curd: Cook until the mixture thickens enough to coat the back of the spoon, about 5-7 minutes. Do not let it come to a boil.
4. Strain and cool: Remove the curd from heat and strain it through a fine-mesh sieve into a bowl to remove any cooked egg bits. Let it cool slightly.
1. Fill the shells: Once the tart shells are completely cooled, spoon or pour the cooled lemon and lime curd into each shell, filling them to the top.
2. Chill: Refrigerate the filled tarts for at least 1 hour to allow the curd to set.
1. Garnish: Optionally, dust with powdered sugar or garnish with thin slices of lemon or lime before serving.
2. Enjoy: Serve chilled and enjoy your Lemon & Lime Curd Tarts!
Lemon & lime curd tarts are a perfect treat to brighten up any meal. Their tangy and sweet flavor, combined with the buttery crust, makes them an irresistible dessert. Whether for a special occasion or just a regular day, these tarts are sure to impress your family and friends.
Lemon & lime curd tarts FAQ:
Store the tarts in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 3 days. This helps maintain their freshness and the integrity of the curd.
The curd is done when it thickens enough to coat the back of a spoon. It should not be allowed to boil, as that can cause the eggs to curdle.
Yes, you can use bottled lemon and lime juice as a substitute, but fresh juice is recommended for the best flavor. Ensure the juice is 100% juice without added sugars or preservatives.
This recipe can be made in 4- to 6-inch tart pans or ramekins. Ensure that your pans have a capacity of about 1 cup to hold the curd filling.
Let the tart shells cool completely after blind baking, which typically takes about 15 to 20 minutes at room temperature, to avoid melting the curd.
Tips:
- Make sure to keep the butter cold when making the crust to achieve a flaky texture.
- Use fresh lemon and lime juice for the best flavor. Bottled juice can sometimes be too harsh or bitter.
- Whisk the curd constantly while cooking to prevent it from curdling and to ensure a smooth texture.
- If you prefer a sweeter curd, you can adjust the amount of sugar to your taste.
- Let the curd cool completely before filling the tart shells to ensure they don't become soggy.
- For a decorative touch, consider garnishing the tarts with thin slices of lemon or lime, or a sprinkle of powdered sugar before serving.
Nutrition per serving
6 ServingsCalories 350kcal
Protein 8g
Carbohydrates 40g
Fiber 1.01g
Sugar 14g
Fat 18g
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