Lime Curd Tart with Italian Meringue

Happy Valentine’s Day to all my readers out there! Wanted to make something different and special for the occasion so I opted to make Lime Curd Tartlets (was supposed to be lemon but we ran out).  I had some leftover Pâte Sucrée (Sweet Tart Dough) so I decided to use the remainder of that dough for the tarts.  To let you all in on a little secret this was my first time ever making tarts! I have previously tried my hand at making pies but making tarts do fairly contrast to pies.

  • A pie is a sweet or savory dish with a crust and a filling.
  • A tart is a sweet or savory dish with shallow sides and only a bottom crust.

So now that you know the difference lets get started shall we!

In keeping with old school tradition we are going to do this the ‘French way.’  


First you will need tart rings in various sizes (like picture below)


Lightly flour your dough and work surface, when necessary and roll your dough, turning it clockwise every time you roll. Again, this ensures it stays in a circle. As you turn the dough every time you roll, naturally feel to check that the thickness of the dough is the same. If one part is thicker, you know to apply more pressure at that corner on the next roll.  Ensure that it is rolled till just more than enough to mould the tart ring.

Using a rolling pin, roll it up and unroll it over the tart ring with the docked surface on the bottom.


Gently press the dough to the corners of the ring. This is an extremely important step as if there are any air pockets between the tart ring and the dough at the edge, the tart will sink while baking. Mould it as best you can and try not to make too much indentations with your fingers. You want the dough to be as even as possible.  Trim the edges with a knife. Ideally, you want the edges to be of the same thickness.  Even thickness and a smooth surface is key to a well-lined tart ring!  After this step I let the dough cool in the fridge for a bit.

Next, preheat the oven to 400 degrees.

This tart we are making the ‘French way’ so when you take your dough out the fridge line the top with parchment paper and pour some dried beans on top of the unbaked tart shell to keep the crust in place while baking.  Bake for 15 mins or until crust is firm and golden and take out of oven.  Remove beans and cover the dough in an egg wash and return to oven to bake for another 15-20 mins (depends on size of the tart).  When the tart is completed take out of oven and let cool for a few minutes.


Now time to make and fill your tarts with the lime or lemon curd!


  • Lemon or Lime juice – 4 fl. oz. – 120 ml
  • Granulated sugar – 6.5 oz. – 195g
  • lemon or lime zest – 2 tsp
  • Eggs – 4 oz (2 eggs)
  • Unsalted butter (room temperature) – 6 oz. – 180g
  1. Combine the lemon or lime juice, 3 ounces of the sugar (90 grams) and the zest in a saucepan and bring to a boil.
  2. Place the eggs and remaining sugar in a bowl and mix well (preferably with a whisk)
  3. Temper the egg mixture with one quarter of the boiling juice.  Add remaining juice and return to stove.
  4. Bring the mixture to a boil while whisking (vigorously).  Continue mixing and boiling for 1 minute.
  5. Remove from the heat and chill over an ice bath until the mixture reaches 120°F (49°C)
  6. Add the butter to the mixture (should be cut into cubes) several parts at a time beating well with spatula.
  7. Use immediately fill the tart and cover and refrigerate for a few hours or overnight.





I also made some yummy Italian Meringue to cool and pipe out on top of the tarts!


shot_1423853946427 shot_1423854797605 shot_1423853991348

You can toast/roast your Italian Meringue and I added a bit of lime garnish with some heart cookies (made with the leftover Sweet Tart Dough)

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