This is a beautiful summer dessert when fresh citrus and berries are in season. For some reason I wanted it to be greener (it turned out yellow-green, which i suppose is because of the eggs), but the taste made up for the color. I think the zest was supposed to be minced finer, but even though I could see strips of zest, it still tasted just fine. In fact, I think i like being able to see that there was zest in it. It is quite tart, so serve each slice with big dollops of whipped cream and sliced strawberries.

This curd recipe was really easy, as it did not require a double boiler. I was apprehensive about pouring the curd mixture directly into a pan, but it turned out just fine!

Recipe here:

Lime Curd Tart
Recipe from Ina Garten

1 pre-baked pie shell (or several small tarts)
4 limes at room temperature
1 1/2 cups sugar
1 stick unsalted butter at room temperature
4 extra-large eggs at room temperature
1/8 teaspoon salt

Remove the zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced.

Cream the butter with the sugar and lime zest. Add– the eggs, 1 at a time, and then add the lime juice and salt. Mix until combined.

Pour the mixture into a 2-quart saucepan and cook over low heat, (between 3 and 4 on a stove of 10) stirring constantly, until thickened, about 10 minutes. (try to stir all one direction so you don’t get any curds. mine took almost exactly 11 minutes). The lime curd will thicken at about 175 degrees F, or just below a simmer. (it should be thick enough to coat a spoon). Remove from the heat.

Fill the tart shell with warm lime curd and allow to set at room temperature. Once set, serve immediately or refrigerate until ready to serve.

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