Lime Curd Tart

Ingredients:

4 limes at room temperature

1-1/2 cups sugar

120 grams unsalted butter

4 extra-large eggs at room temperature

1/8 teaspoon salt

25cm baked tart shell

Thickened cream

Method:

Remove the zest of 4 limes with a zester or citrus plane, being careful to avoid the pith. Roll the limes on the counter with the palm of your hand, then microwave each one for 20 seconds. 

Halve and squeeze the limes to make 1/2 cup of juice and set the juice aside.

Finely mince the zest. Cream the butter with the sugar and lime zest. Add the eggs, one at a time, and then add the lime juice and salt. Mix until combined.

Pour the mixture into a saucepan and cook over low heat, stirring constantly, until thickened (about 10 minutes). Remove from the heat and set aside.

Fill the tart shell with lime curd and allow to set at room temperature. Before serving, softly whip more cream than you think you will need. Each slice of tart should have a generous drift of whipped cream.