Ever go to the store and buy a bag of limes only to use half of them? Well that’s exactly what yours truly did. They usually just sit there looking at me until I throw them out. This time I actually decided to use them and that’s where this little beauty came from, which is so simple to make. I had some mini tart shells leftover but you could make a bigger tart (you might want to double the recipe) and even put some meringue on top.
Makes 10-12 mini tarts
1 stick organic butter
3/4 cup organic cane sugar
1/2 cup fresh lime juice
1 tbsp lime zest
5 organic egg yolks
Melt the butter in a saucepan on low heat. Once done add in all other ingredients and whisk until combined. Put the pan back on the stove on medium heat and using a spatula stir until thickened, about 10 minutes. When the curd coats the back of the spatula you’re good to go. Strain the mixture into a fine sieve over a bowl pushing through all the curd until you just have the zest and other bits left.
Place a piece of plastic directly on top of the curd which prevents a film forming on it. Pop in the fridge overnight.
This will last for a few weeks in the fridge but be sure you transfer to an airtight container (jars work great).
Serving suggestion: As I said, I had some little tart shells so I just filled them as a quick mini dessert. You can usually buy them at your local bakery. Finish with a sliver of strawberry and a smidge of zest on top. Fresh and easy. Booya.
All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.