This refreshing lemon lime curd tart, with its smooth creaminess and cool snap of fresh zest, reminds me of sunny afternoons spent in leisure, dipping toes in an icy pool while surrounded by bright yellow light.
A note before beginning this recipe: if you wish to enjoy this delicious lemon lime curd by itself (no tart shell) with fresh berries, follow the recipe exactly. Should you wish to make the tart variation, the lemon curd recipe below will need to be doubled; however, I have found it best to make the curd in two batches rather than all at once to prevent the texture from becoming rubbery.
Lemon Lime Curd:
- 1/2 cup fresh lemon juice (~4 lemons squeezed)
- 1 tablespoon fresh lime juice (~ 1/2 lime)
- 2 teaspoons grated zest (lemon or lime)
- 3 eggs
- 1/8 teaspoon sea salt
- 1/3 cup dried maple sugar
- 1/3 cup melted, unrefined coconut oil
- Fresh raspberries and (optional) dried rose petals for toppings
- Small saucepan
- Mesh strainer
To prepare the curd, add the eggs, lemon juice, zest, maple sugar, and salt to the small saucepan. Whisk until fully incorporated.
To make the curd, place the saucepan on the stove, over medium heat. Add the melted coconut oil. Cook the ingredients for approximately 4 to 4:30 minutes, whisking continuously to prevent too many clumps from forming. You may need to temporarily remove the saucepan from the heat source (continuing to whisk) to prevent the curd from boiling. You will know the curd has reached optimal thickness and creaminess when it can coat the back of a spoon.
At this point, remove the saucepan from the heat and use a mesh strainer to collect the smooth lemon curd in a bowl below while discarding lumps caught in the strainer.
Allow the curd to come to room temperature before storing it in an airtight container and placing it in the refrigerator until ready to serve with fresh raspberries.
If you would like to make the lemon lime curd tart variation, you will need to repeat this recipe again (making the curd in two separate batches prevents the consistency from becoming rubbery). This will also offer ample curd for the shortbread tart shell.
- 2 cups fine almond flour
- 1/8 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 3 tablespoons maple syrup
- 1/4 cup unrefined coconut oil, melted (extra for coating the tart pan)
- 1 tablespoon full-fat nut milk, such as my homemade cashew milk
- Oven: preheated to 350 degrees F
- 9-inch tart pan with removable bottom
- Food processor
If you’re making the tart, begin by making the crust first, before the curd.
Preheat the oven to 350 degrees F. Lightly coat a 9-inch tart pan (with removable bottom) with extra coconut oil.
To make the crust, mix together the listed ingredients in a food processor or knead the ingredients together in a bowl. Then, press the dough evenly into the bottom and sides of the prepared tart pan. Bake the dough for approximately 22 minutes, or until golden brown. Rotate the tart in the oven half-way through cooking for even heat distribution (and even browning). Let the tart crust cool completely.
As previously mentioned, make the curd in two batches rather than doubling the recipe to prevent the consistency from becoming too rubbery. In total, you will need 1 cup fresh lemon juice; 2 tablespoons fresh lime juice; 4 teaspoons grated zest; 6 eggs; 1/4 teaspoon sea salt; 2/3 cup dried maple sugar; and 2/3 coconut oil (albeit all divided into half).
Once the two batches of lemon curd are prepared and cooled, combine them in a bowl. Then, spread the curd evenly across the cooled tart crust. Top with fresh raspberries and (optional) dried rose petals. Store the tart in the refrigerator until ready to eat.
- Consider Coombs Family Farms for their dried maple sugar and dedication to sustainable forestry.