Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, lime curd tart. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Remove from the heat and set aside. Fill the tart shell with warm lime curd and allow to set at room temperature. One of the most classic pastries, it's just lemon curd poured into a baked buttery pastry crust.

Lime Curd Tart is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Lime Curd Tart is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook lime curd tart using 11 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Lime Curd Tart:

1. Get Crust———————–
2. Get 1-1/4 cup all purpose flour
3. Get 1/4 cup sugar
4. Take 2/3 stick cold butter
5. Get 1 pinch kosher salt
6. Take 1 large egg
7. Make ready 1 tablespoon water
8. Prepare Filling———————–
9. Prepare 1 cup lime curd see my recipe
10. Prepare Rubbing——————–
11. Prepare As needed butter to rub the crust

Other low carb tarts to bake If using a tart tin with removable bottom, remove the chilled tart casing and place on a serving dish. Spoon the chilled lime curd into the crust and level out with a spatula. Place plastic wrap lightly over the surface of the curd and refrigerate. Close to serving time, make the meringue.

Instructions to make Lime Curd Tart:

1. Mix the sugar, salt, butter, and flour. Mash the butter in well. The more the sugar and flour mixture coats the butter pats the easier it is to incorporate it all together.
2. Beat the egg and water till it's all one color. Add to the flour mixture.
3. Stir together with a fork till all is mixed. Then form into a ball. Add to a ziploc bag and refrigerate for at least two hours.
4. Preheat the oven to 400 degrees Fahrenheit.
5. After at least 2 hours in the fridge, roll it out. Spray a pie pan with nonstick spray, and add the crust to the pan.
6. Gently stab the bottom of the crust with a fork so it won't rise as it bakes.
7. Bake 25-30 minutes. Rub crust with butter lightly.
8. Let cool 12-15 minutes. Then add the lime curd evenly. I put mine in the icebox to chill faster, for 45 minutes.
9. Serve, I hope you enjoy!!

Place the sugar, butter, lime juice, lime zest in the top of a double boiler; stir over medium-high heat until butter melts. To make the curd, bring the sugar, butter, lime zest and juice to a simmer over medium heat. In a bowl, lightly whisk the eggs. Very slowly (a tiny bit at a time) stream about half the hot lime mixture into the eggs while whisking constantly, then slowly whisk this egg mixture back into the remaining lime mixture in the saucepan. To make the pastry, tip the flour, butter and sugar into the bowl of a food processor and process until fine crumbs form.

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