Lime Purée Curd Tartlets
Use Purée Lime, Frozen, Boiron (1kg) to make this recipe. Lime purée makes curd with even acidity and no need to strain zest. Cook it gently with eggs, then blend in butter off the heat for a glossy filling that holds its shape in tartlet shells.
At a glance
- Yield: 8 tartlets
- Preparation: 25 minutes
- Cooking: 15 minutes
- Chilling or freezing: 2 hours
Ingredients
- 160g lime purée, thawed
- 150g caster sugar
- 3 large eggs
- 2 large egg yolks
- 120g unsalted butter, cubed
- 1 pinch fine sea salt
- 8 baked sweet pastry tartlet shells
Method
- Whisk the purée, sugar, eggs, yolks and salt in a heatproof bowl.
- Set the bowl over barely simmering water and stir constantly until the curd thickens enough to coat a spatula.
- Remove from the heat, cool for two minutes and blend in the butter a few cubes at a time.
- Strain, cover the surface and chill for one hour.
- Spoon or pipe into the pastry shells and chill for another hour before serving.
Why this recipe works
Indirect heat gives the eggs time to thicken before they scramble. Adding butter after cooking creates a stable emulsion and rounds lime's sharp acidity.
Practical tips and variations
- Keep the bowl above, not touching, the simmering water.
- If using a thermometer, stop cooking around 82°C.
- Fill tartlets close to serving time for the crispest shells.
Serving and storage
Keep curd covered in the fridge for up to three days. Filled tartlets are best eaten within 24 hours.
Frequently asked questions
Why did my lime curd split?
It may have overheated, or the butter may have been added too quickly. Blend it while still warm to restore the emulsion.
Can I freeze lime curd?
Yes. Freeze it airtight for up to one month and thaw overnight in the fridge.
Can I use whole eggs only?
Yes, but the curd will be slightly lighter and less rich.
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