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Lime Curd Tartlets Recipe-431

Photo by: Tom Eckerle
Comments: 0


Yield:  Serves 6


  • 1 recipe Pie Dough, made with butter
  • 1/2 cup fresh lime juice
  • 1 1/2 cup water
  • ½ cup sugar
  • 1 tablespoon cornstarch
  • 8 egg yolks, at room temperature
  • 2 tablespoons unsalted butter
  • 6 sprigs of mint


  • Six 3½-inch shallow tartlet molds


Use the pie dough to make 6 pastry shells. Bake thoroughly and set aside to cool.

Place the lime juice, 1 cup of water, and the sugar in a saucepan and bring to a boil over high heat. Meanwhile, in a mixing bowl, dissolve the cornstarch in ½ cup water. Whisk in the egg yolks.  Slowly pour 1 cup of the boiling lime syrup into the yolk mixture and blend it thoroughly.  Pour the mixture back into the saucepan and bring to a boil, stirring constantly.  Remove from the heat, add the butter and mix.

Pour into the pre-baked tart shells and let set for about 30 minutes before serving. Garnish with fresh mint and serve.

© Christopher Idone

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Pie Dough. For nutritional information on Pie Dough, please follow the link above.

181kcal (9%)
14mg (1%)
10g (15%)
5g (23%)
290mg (97%)
121mcg RAE (4%)
6mg (10%)
37mg (4%)
1mg (4%)

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