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Ina’s Lime Curd Tart

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Ingredients

Scale
  • 4 limes at room temperature
  • 1 1/2 cups sugar
  • 1/4 lb unsalted butter at room temperature
  • 4 extra large eggs at room temperature
  • 1/8 t salt
  • 1 10 inch baked tart shell

Instructions

  1. Remove the zest of the limes with a vegetable peeler or zester being careful to avoid the white pith
  2. Squeeze the limes to make 1/2 cup of juice and set aside
  3. Put the zest in a food processor fitted with a steel blade
  4. Add the sugar and process for a few minutes until the zest is minced
  5. In the bowl of an electric mixer, cream the butter with the sugar/zest mixture, add the eggs one at a time then the lime juice and salt
  6. Mix until combined
  7. Pour the mixture into a saucepan and cook over low heat stirring constantly until thickened, about 10 minutes
  8. Let the curd cool for a few minutes and then fill the tart crust

Find it online: https://therockymountainwoman.com/inas-lime-curd-tart/