Sunday, May 1, 2011

Whipped Key Lime Curd Tarts

I feel like we may be officially ready (?) to welcome spring here to Utah. It's been a wacky season so far... lot's of snow, rain and hail storms. No one has had a chance to plant a garden that will survive but this 1st day of May brings sun and warmth and hope that we'll get at least a month of spring-like weather before the hot summer hits us! I made these tarts for Easter and they were creamy and delicious. I am such a fan of key lime and have a favorite key lime tart that is made by a local bakery, Cafe Normandie, here in Salt Lake. I have been trying to nail down their recipe for years... these tarts come close. A lot of times I feel like people's key lime ends up tasting what I imagine Pine Sol would taste like... they have a sort of cleaner smell and taste. This gives key lime a bad name because it's truly one of my personal favorite flavors... when done right. I made these mini and with a graham cracker crust (graham cracker crumbs, butter, sugar and a little cinnamon). Normandie makes theirs in a shortbread crust and I've had delicious key lime in a chocolate crust. Do as you wish but please... make these soon! You will love them!

Whipped Key Lime Curd Tarts

For the Lime Curd
1/2 Cup sugar
2 whole eggs
2 egg yolks
the juice from 10 key limes
the zest from 4 key limes
6 Tablespoons butter

Place the sugar, whole eggs, egg yolks, juice and zest in a medium pan and whisk to combine. Heat and continue to constantly whisk until the mixture turns pale and thickens (about 5 minutes). Remove from heat and whisk in the butter. Store in jars or an airtight container for up to one month.

For the tarts
2 Cups key lime curd
2 cups whipping cream
1 teaspoon vanilla
2 Tablespoons sugar

Whip the cream until it thickens quite a lot (about 5 minutes) then add the vanilla and sugar. Fold the lime curd in with a rubber spatula and fill desired shells/crusts. Chill 2 hours then top with additional whipped cream if desired. Allow to come to room temperature for 10 minutes before serving.


  1. oh wow! I'm sure they are good because you are the ultimate critic when it comes to key lime pies!!

  2. I know I would love them! Great idea to lighten the curd with cream.

  3. I'm making these this week, my mouth is watering as I'm writing. I'm so glad you have this recipe nailed!!

  4. ps...just saw key limes are on sale at Sunflower Market

  5. I have never tried Cafe Normandie's Key Lime Tarts, but obviously I am missing out. These sound wonderful!

  6. I've never made lime curd before, but seems easy enough! I love miniature anything!

  7. These look too good to resist. I'll be making them soon, for sure.