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Key Lime Curd Tartlets

Serve the leftover Key lime curd with biscuits or bread.

Southern Living NOVEMBER 2001

  • Yield: 34 tartlets


  • 4 large eggs
  • 2/3 cup fresh Key lime juice
  • 3/4 cup sugar
  • 6 tablespoons unsalted butter
  • 2 teaspoons grated Key lime rind
  • 1 1/4 cups all-purpose flour
  • 3/4 cup cake flour
  • 1 1/2 tablespoons sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup butter or margarine, cut up
  • 1/4 cup shortening
  • 6 tablespoons cold water
  • 1 pint fresh strawberries, sliced


Whisk together first 4 ingredients in a saucepan, and cook over medium-low heat, whisking constantly, 12 minutes or until mixture is thickened. Stir in lime rind. Pour carefully through a wire-mesh strainer into a bowl. Cover mixture, and refrigerate 4 to 6 hours.

Pulse flours, sugar, salt, and baking powder in a food processor until combined. Add 1 cup butter and shortening, and pulse until mixture is crumbly. Add cold water, 1 tablespoon at a time, pulsing after each addition. Remove dough, and wrap in plastic wrap; chill at least 2 hours.

Shape dough into 34 (1-inch) balls, and press balls into lightly greased miniature tart pans. Prick with a fork.

Bake at 375° for 13 minutes or until golden. Remove from pans, and let cool on wire racks.

Spoon 1 to 2 teaspoons lime curd into each tart shell; top with strawberry slices.

Note: You may substitute miniature muffin pans for the miniature tart pans.


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Key Lime Curd Tartlets Recipe