Lime curd tart from The Barefoot Contessa Cookbook (page 187) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Skamper on February 02, 2020

    This is my go to recipe for any kind of citrus curd, whether for tarts or anything else. Don't worry if the curd looks a little "curdled" when it goes into the pan.

  • anya_sf on November 26, 2019

    Two-thirds of the crust was enough for about 6 3-3/4" tartlet shells. I needed to add a couple of teaspoons of water for the dough to come together. After removing the foil and pie weights, the tartlets needed about 12 more minutes in the oven to bake through. Half the curd filled 3 tartlets generously with a little left over. The curd was easy to make; I cooked it over higher heat for a shorter amount of time, watching it closely. The tartlets were delicious, with a very zesty lime flavor. The curd was flavorful enough to use in mini tartlets.

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