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Lime Tart is a no bake tart with graham cracker crust and homemade lime curd. My Lime Curd Pie is the upgraded version of key lime pie that you never knew you needed.
Easy Lime Curd Tart
Satisfy your cravings for tangy and refreshing desserts with a delicious lime tart. This dessert features a crunchy buttery crust filled with a silky lime curd made from fresh limes. The crust should be crunchy and not too sweet, while the filling should be zingy and thick.
A perfect lime tart can be garnished with whipped cream or fresh fruit for an extra burst of flavor. If you’re a fan of key lime pie, this dessert is a must-try. Make it at home by making the no-bake crust and then pouring in the lime curd, and then simply waiting for it to set.
Why you’ll love this recipe
- Creamy, zesty, and crumbly! This lime curd pie has all the elements of the perfect pastry.
- This is a no-fail graham cracker crust, so for those of you that have trouble with your crusts this is a foolproof recipe. Your crust will have just the right amount of crumble instead of crumbling apart on you. It is also good with a store-bought crust if you want to make this recipe even easier.
Ingredients Needed
- Graham crackers – Use digestive biscuits if you don’t have access to graham crackers.
- Unsalted butter – Make sure to dice it before adding it to the curd.
- Eggs – I always use large eggs, no need to separate them!
- Lime juice- The star of the show! Make sure you use freshly squeezed juice. For easier juicing, zest the limes first so the skin isn’t as tough.
- Lime zest- Gives the lime curd some extra zing – the zest is where the flavor is!
How to make a Lime Curd Tart
- Making the crust: Feel free to get a 9″ pre-made crust if you want to skip this part. Stir crumbs, sugar, and melted butter together with a fork. Press into a 10-inch tart pan with removable bottom (or use a 9-inch pie plate).
- Combining lime curd ingredients: Place eggs in a medium saucepan and whisk until combined.
- Add the diced butter to the pan and turn on the heat to medium.
- Whisk in sugar, salt, lime juice, and zest. Constantly whisk until the butter melts and the mixture begins to thicken for 5-10 minutes. Don’t walk away, keep whisking, and make sure it doesn’t boil!
- Chilling the lime curd: Once it thickens, remove it from the heat and strain it into the prepared crust. Let it cool and set completely at room temperature, for at least one hour. Refrigerate uncovered until ready to serve.
Expert Tips
- You’re going to want to use freshly squeezed lime juice to make your lime curd taste as flavorful and fresh as possible.
- When juicing your limes, to make this process as easy as possible be sure your limes are at room temperature. Roll them on the counter before you cut them to make them juicer on the inside. If you zest the limes before juicing you will be surprised at how quickly you can juice.
- Use graham cracker crumbs rather than graham crackers for a simple swap. If you love the process of doing things yourself and want to crush your own crackers, be my guest!
- Lime curd is done when it coats the back of a spoon. The curd will thicken as it cools.
- Serve the pie with fresh whipped cream and berries. For a creamy version, make my no bake key lime pie recipe!
FAQs
Lime curd by itself will last in the fridge for up to two weeks in an airtight container. A lime curd tart’s crust will keep crunchy in the fridge for up to three days when wrapped in plastic wrap or in an air-tight container.
Yes, keep lime curd pie in the fridge.
Absolutley! Freezing lime curd pie will help your pie to last even longer, in the freezer it will stay fresh for up to 3 months.
If you prefer the taste of lemons over limes, no problem! If you make the recipe with lemons this would be called a lemon curd tart.
Lime Curd Tart
Recipe Video
Ingredients
- 1 Graham Cracker Crust
- 4 large eggs
- 1 ½ cups (300g) granulated sugar
- ¼ teaspoon salt
- ½ cup (118ml) freshly squeezed lime juice about 5-7 limes
- 1 tablespoon freshly grated lime zest about 2 limes, plus more for garnish
- ½ cup (113g) unsalted butter diced
- Whipped cream lime zest, and/or fresh lime slices for serving
Instructions
- Make your graham cracker crust (if making it from scratch) using my homemade recipe. I like to cook the crust to keep it crunchy. Preheat oven to 350°F. Press crust in a 9-inch pie plate and bake 5-7 minutes or just until light golden. Let cool before filling.
- Place eggs in a medium saucepan and whisk until combined. Whisk in sugar, salt, lime juice, and zest. Add the diced butter to the pan and turn on the heat to medium.
- Constantly whisk until the butter melts and the mixture begins to thicken, 5-10 minutes. Don't walk away, keep whisking, and make sure it doesn't boil.
- Once it thickens, remove it from the heat. Strain the mixture to get rid of any pieces of egg. Pour it into the prepared crust. Let it cool and set completely at room temperature, at least one hour.
- Refrigerate uncovered until ready to serve. Garnish with lime slices and/or lime zest. Optionally, serve with whipped cream.
Recipe Notes
- You’re going to want to use freshly squeezed lime juice to make your lime curd taste as flavorful and fresh as possible.
- When juicing your limes, to make this process as easy as possible be sure your limes are at room temperature. Roll them on the counter before you cut them to make them juicer on the inside. If you zest the limes before juicing you will be surprised at how quickly you can juice.
- Use graham cracker crumbs rather than graham crackers for a simple swap. If you love the process of doing things yourself and want to crush your own crackers, be my guest!
- Lime curd is done when it coats the back of a spoon. The curd will thicken as it cools.
Recipe Nutrition
Lime Curd Tart is an easy no bake pie with graham cracker crust and lime filling – even better than a key lime pie!
I made the lime curd from your lime curd recipe vs the recipe for this pie which is slightly different. Will that work for this pie also? I accidently left my comment on that recipe too.
Yes it will work!
I made this tart! I used a premade graham cracker pie crust. It was absolutely delicious! The only thing I’d add is a note saying that the pie should really be chilled overnight. It was much too runny still, even after two hours at room temperature and two hours in the fridge. By noon the next day, it was perfectly set, the lime flavor had intensified, and the eggy flavor had gone entirely. A fantastic recipe!
Your narrative in this is soooooo me! You expressed me and my husband’s thoughts and accounts regarding this treat! I will be using this recipe and thanks for the humor for my morning!
Thanks for reading!
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