This tart has an easy, press in the pan butter crust filled with a tangy lime curd. Be sure to use fresh limes for the best lime flavor.
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1/2 cup Land O Lakes® Butter softened
1/3 cup sugar
1 1/4 cups all-purpose flour
2 tablespoons milk
1 teaspoon vanilla
1 cup sugar
1/2 cup freshly squeezed lime juice
1 tablespoon freshly grated lime zest
3 large Land O Lakes® Eggs
3 large Land O Lakes® Eggs (yolks only)
1/2 cup Land O Lakes® Butter cut into 8 pieces
Land O Lakes® Heavy Whipping Cream whipped
Freshly grated lime zest, if desired
Heat oven to 400°F.
Combine 1/2 cup butter and 1/3 cup sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, milk and vanilla; beat at low speed until well mixed.
Press dough onto bottom and up sides of ungreased 10-inch tart pan with removable bottom. Prick dough all over. Bake 14-20 minutes or until light golden brown. Cool completely.
Combine 1 cup sugar, lime juice and 1 tablespoon lime zest in 2-quart saucepan. Cook over medium heat 1-2 minutes or until sugar is dissolved.
Reduce heat to low. Beat eggs and egg yolks in bowl with whisk. Stir small amount of hot sugar mixture into egg mixture using whisk. Gradually stir egg mixture into remaining hot sugar mixture. Cook, stirring constantly, 6-8 minutes or until mixture reaches 160°F and is thickened. Remove from heat. Stir in 1/2 cup butter, 1 piece at a time, until mixture is smooth. Let cool at room temperature 15 minutes.
Pour cooled filling into cooled, baked crust. Refrigerate at least 2 hours.
Garnish with whipped cream and lime zest, if desired.
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