Lime Curd Tartlets

This image courtesy of Tom Eckerle


Cooking Methodbaking


Total Timeunder 2 hours

OccasionBuffet, Cocktail Party, Formal Dinner Party

Recipe Coursedessert



Taste and Texturecreamy, rich, sweet, tart

Type of Dishtart


  • 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


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

  2. 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.

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


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