Tarte Au Lime Recipe

Prepare dry ingredients

Whisk together the flour, sugar, and salt in a medium bowl until evenly combined.

Cut in butter

Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Add egg yolk and liquid

Stir the egg yolk, cold water, and vanilla (if using) together, then add to the flour-butter mixture. Use a fork to bring the dough together until it just forms. If too dry, add up to 1 more teaspoon of cold water; avoid overworking.

Chill and roll

Form the dough into a flat disk, wrap tightly in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours). On a lightly floured surface, roll the dough into a circle about 1/8" thick and large enough to line a 9-inch (23 cm) tart pan with removable bottom. Gently press into the pan, trim excess, and chill 15 minutes more to prevent shrinking.

Blind bake

Preheat oven to 375°F (190°C). Line the chilled crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake 8–10 more minutes until the crust is lightly golden. If the bottom puffs, prick lightly with a fork. Let cool slightly before filling; keep oven on for later finishing.

Prepare lime juice and zest

Zest the limes first, then juice until you have about 3/4 cup (185 ml) fresh lime juice. Strain to remove seeds and large pulp if desired.

Temper eggs and cook

In a heatproof bowl, whisk together whole eggs, sugar, lime zest, and salt until smooth. Place a saucepan with a few inches of simmering water over low heat (double-boiler setup). Set the bowl over the pan (do not let the bowl touch the water). Whisking constantly, slowly add the lime juice to the egg mixture. Continue cooking and whisking until the mixture thickens to a custard that coats the back of a spoon, about 8–12 minutes. Keep temperature gentle to avoid scrambled eggs.

Finish with butter and cream

Remove the bowl from the heat. Whisk in the cold butter pieces a few at a time until fully incorporated and the curd is silky. If using, whisk in the heavy cream for a smoother, slightly softer set. Taste and adjust salt or zest if needed.

Strain and cool

Pour the lime curd through a fine-mesh sieve into a clean bowl to remove zest bits and any cooked egg bits. Cover the surface directly with plastic wrap to prevent a skin and let cool to warm, about 20–30 minutes.

Fill the tart

When the curd is cooled but still pourable, pour it into the pre-baked tart shell and smooth the top with a spatula. Return the tart to the oven at 325°F (160°C) for 6–8 minutes to slightly set the top if desired, or chill to fully set (see next step).

Set the tart

For a firm set, refrigerate the filled tart at least 2 hours (or overnight). If you prefer a softer, more custardy texture, chill 1–2 hours until mostly set.

Make Swiss meringue (preferred for stability)

Combine egg whites, sugar, and cream of tartar in a heatproof bowl set over a pan of gently simmering water. Whisk constantly until the sugar dissolves and the mixture feels warm (about 140°F / 60°C) and no graininess remains. Remove from heat and beat with an electric mixer on high until glossy stiff peaks form and the mixture has cooled to near room temperature. Beat in vanilla.

Top and brown

Pile or pipe the meringue onto the chilled lime tart, creating peaks if desired. Brown the surface with a culinary blowtorch until golden. Alternatively, place under a very hot broiler for 30–60 seconds, watching carefully to avoid burning.

Chill briefly

Place the finished tart back in the refrigerator for 10–15 minutes to stabilize the meringue before slicing.