New Posts  All Forums:Forum Nav:

lime tart

post #1 of 9
Thread Starter 

I had some limes and pasta frolla to use up yesterday, and tried a little lime curd tart.  I adapted the lemon curd recipe in Bernard Clayton's pastry book.  The idea was to make the filling very intense (lots of grated peel), and spread just a half inch or so over a relatively thick, like 1/4 inch, crust, so that the sweeter, blander crust would cut the sourness of the curd.  Worked pretty well, and I'm thinking about trying it with grapefruit.  The thinness lets you cut tiny wedges and serve like a cookie.


I've had commercially-made lemon tarts that had a firmer filling.  The standard recipes seem to be eggs-butter-sugar.  Any innovations there?


post #2 of 9


@ Collin,


Just wanted to wish you a wonderful New Year 2012 ahead ...


I realise that your post is a couple of weeks old and with holidays, many of the regular members are not online as often.


With limes, what about a dynamic Key Lime Pie with Graham Cracker Crust ?  Such a lovely homemade dessert for Limes or Lemons --- probably all citrus works. 


If you can bake a fabulous Key West Lime Pie, drop me a lime, as I would love the recipe for a great one ... Thanks. 


May the new year bring health, fulfillment and prosperity to you and urs.



post #3 of 9

I make a lime tart here and it's a signature dessert. I make the curd from egg yolks and whole eggs, sugar, butter, lime juice, and zest. I cook it over a double boiler and blind bake the tart shells. After the shells come out of the oven I add one more yolk to the curd, pour it into the shell and bake it for another few minutes to set and cook the final egg. It is amazing. I have also adapted it for lemon.


Here's the curd recipe:


1 cup granulated sugar

3/4 cup fresh lime juice

2 Tablespoons grated lime zest

10 Tablespoons unsalted butter

2 Whole eggs

3 egg yolks


Make the curd from all the ingredients but hold back 1 egg yolk and proceed as above.

post #4 of 9

Sounds really nice. Very similar to my lemon tart, although for it i prepare it as a lemon bar  and use a short bread crust. I'll try you recipe because we love limes here. Thank you!

post #5 of 9
Thread Starter 

Thanks much for your wishes, Margcata, and my best to you and yours in the new year.  It's nice to have the holiday excuse to make a few sweet things.


Chefross, that's real interesting. I'd figured the choice was between cooking the yolks in the double boiler or in the tart shell, but it never occurred to me you could do a bit of both.  


Wondering now about citron or other unconventional citrus:'s_hand  

post #6 of 9



Your Lime Dessert sounds splendid ... I shall take your word on this and it shall be on the table the 6th Janaury ! 


Would you have a photograph of this Chef Ross Lime Dessert ?


I love fresh lime and Key Lime Pie and I had asked as I do not like complicated time consuming baking --- I have to keep the dessert side of things easy to follow ... I am a good above average Home Italian Gourmet however, baking is a new hobby ... As  a matter of fact, when I had gone to university and worked at my paternal Grandmom Margherite´s Trattoria, my mom was not too pleased that I had wanted to go to Culinary Institute --- she believed it was too laborious of a life long pursuit and hard on feet and back. Well, the next best thing was Food Journalism and A Sommelier´s License ...


Happy Holdiays.

Margaux Cintrano Marche.

( margcata ) 


post #7 of 9

@ Colin,


Oh yes, thanks for your note. Just wanted to mention, the big Citrus season in Spain features:


Ruby red grapefruits and Blood oranges ...


Do you have these where you are located ?


Lets hear from the Chefs on  these two citrus products ---







post #8 of 9

One thing I love about California is the wide range of produce. Both ruby reds and blood oranges are grown here. As a matter of fact, currently at work there are  blood oranges in the walk-in for next weeks salad special which is blood oranges, shaved fennel, a trio of baby beets, goat cheese and arugula.


I grew up in Florida and love Key Lime Pie. The filling in the following recipe is about as authentic as you're going to get. I usually serve this with a mango guava sauce. As a side note, the restaurant critic for the Sacramento Bee loved this dessert when he reviewed the restaurant.


Key Lime Tart with Coconut Ginger Crust


Weight or Volume                                                                        Ingredients

1 cup                                                                                        Key Lime Juice

2 ½ cups                                                                                  Sweetened Condensed Milk

2 large                                                                                      Pasteurized Egg Yolks

1 pinch                                                                                     Salt

2 ¼ cups                                                                                  Sweetened Coconut Flakes

¾ cup                                                                                       Ginger Snaps, ground

3 tablespoons                                                                           Butter, melted



Combine coconut, ginger snaps, and butter. Press into buttered tart pan and bake until set, about 10 minutes. Reduce lime juice to ½ cup, cool, combine with milk, yolks, and salt, whisk until well blended. Pour into crust and let set at least 2 hours in cooler.


Wisdom comes with age, but sometimes age comes alone.
Wisdom comes with age, but sometimes age comes alone.
post #9 of 9



@ Cheflayne,


Thanks so much for the Key Lime Pie recipe. Appreciate. I had lived in South Miami Beach from 1986 to 1992 and used to make it quite often for my 2 daughters * all grown and moms ...  It was fun at the time ... I shall definitely try both recipes, Chef Ross with Moroccan Lemons and your Key Lime .. The thing is I could get Canary Island Limes and & or Latin American ones, not Key West ... however, I am sure it shall be lovely too ...


I had then relocated to San Fran and yes, some lovely veggies and fruits ... cuisine in general and wines. I relocated and took a sabbatical in 1994 to Mediterranean Europe when the girls' dad passed on and have been here since, Greece one year, Italia almost 3 years and then Spain where I live since 1998 ... professional reasons and then, the gent.


The Fennel and Goatcheese salad that you mention is a staple for me ... Heaven on earth.


Thanks, Happy Holidays.



New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries & Baking