Tangy Lemon-Lime Curd Tart

Tangy Lemon-Lime Curd Tart


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Cool off with this chilled lemon-lime curd tart. The dual flavors of the lemon and lime work hand-in-hand to provide a delicious dessert. It is the perfect treat to enjoy, just in time for summer.

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Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

4-6 servings


  • 1 bought can of pie crust
  • 3 Tbs. flour
  • 1 Tbs. butter, melted
  • 2 lemons, room temperature
  • 2 limes, room temperature
  • 1 ½ C. sugar
  • 1 stick unsalted butter
  • 4 large eggs, room temperature
  • 1/8 tsp. salt
  • Mint leaves to garnish

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Preheat the oven to 375 degrees. Lightly grease a loaf pan. Roll out pie crust on floured counter top. Lay the pie crust across to completely fill the bottom and sides of pan. Make sure edges reach the top. Trim any excess crust off. Brush pie crust with butter. Bake for 12-15 minutes or until golden brown. Let cool for 20 minutes.

Remove the zest from the lemons and limes with a zester, or fine grater. Remove any white pith. Squeeze the lemons and limes for about ¼ of juice of lemons and ¼ juice for limes. In a food processor with a steel blade, pulse zest and sugar for 2-3 minutes.

In a bowl or free standing electric mixer, cream butter, sugar and lemon zest. Add eggs gradually, one at a time, until well blended. Add juices and salt; mix.

Heat a saucepan over low heat and add mixture. Stir constantly for about 10 minutes until thickened. Remove from the heat. Pour into pie crust mix and refrigerate for at least 1 hour before serving. Garnish with lemon and lime slices and mint leaves. Serve.

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