Lime Curd Pie

Lime Curd Pie – I can eat lemon and lime curd from the jar with a spoon, but I usually try to avoid it because it just seems…wrong.

This pie makes it okay to eat straight curd, because it has a crust. Lime lovers, rejoice. The Lime Curd Pie is here.

This Lime Curd Pie has solved so many problems for me.

I used to make lemon curd and wonder if I could substitute limes and make lime curd.

Guess what? You can!

I used to make lemon curd and want to eat it straight from the jar, but I never did because it just seemed like an addicts way of doing things. Like…drinking vodka straight from a bottle or something. Or pouring Frosted Flakes into your mouth…from the box.

This pie makes it perfectly acceptable to eat lime curd. Because it’s a lime curd pie: a graham cracker crust filled with freshly homemade lime curd.

I can’t wait to try it with lemon. And orange!

This Lime Curd Pie comes from the new cookbook Teeny’s Tour of Pie by Teeny Lamothe. It’s a gorgeous cookbook that’s right up my alley – it’s full of pie!

Teeny has always loved pie and as her love grew and her passion for pie increased, she decided she wanted to open a pie shop. She figured the best way to do that was to learn from the experts, so she traveled around the country apprenticing in pie shops to learn from the bottom up. During her year of pie baking and travel, she started a blog (Teeny Pies) and then decided to write a cookbook containing all she’d learned from her travels.

Teeny’s Tour of Pie is filled with 67 recipes including 10 no-fail crust recipes (!!!) to pair with your favorite fillings. Because she loves teeny pies more than anything else, many of the recipes include how to make 5-6 teeny pies from each traditional 9″ one. Her book is broken into sections for each season and while I wanted to make most of winter and all of fall, I decided to stick to the time of year and went with this Lime Curd Pie. It’s Teeny’s version of a Key Lime Pie…and OMG.

Best decision ever!

{Want your own copy of Teeny’s Tour of Pie? Scroll down to win a copy!}

I cannot tell you how much I am in love with this Lime Curd Pie. It comes together in a snap and the flavor is out of this world. If you like lime – this is the pie for you.

A few notes about the recipe:

The crust is Teeny’s no-fail graham cracker pie crust. I used graham cracker crumbs (what can I say? I’m lazy) instead of grinding up graham crackers, but you can do either. Or, save yourself some time and buy a pre-made graham cracker pie crust.

The lime curd is super sweet and tart all at the same time. I know that limes are little and yield not much juice, but you totally need to just get the arm workout and squeeze them for fresh juice. Because this pie is ALL lime curd you want the freshest ingredients possible. (If you have access to key limes, I bet they’d be fantastic!) I used about 6 or 7 limes for the 1/2 cup of juice. Buy extra, because you never know how much juice is going to come from a lime.

Tip: when you’re squeezing fresh citrus for juice (lemons, limes, or oranges) you get the most juice out when they’re room temperature. If you’re pulling them from the refrigerator, heat them in the microwave for about 10 seconds before squeezing. And always give them a firm roll on the counter before slicing. You’ll get the most bang for your squeeze that way!

Another tip: zest the limes before juicing them. It’s way easier!

Something else I thought about after I made this Lime Curd Pie: Cinco de Mayo. This would be the perfect pie to serve as-is at any Cinco de Mayo feast, but it would be super easy to make this into a margarita pie. This is untested, but add 1 ounce of tequila to the curd (with the lime juice) and cook as directed. It’ll add a layer of margarita flavor to the pie!

However you make this Lime Curd Pie, just make sure you make it when company is coming over. It’s too easy to eat 3 slices and then you realize you’ve eaten the equivalent of 1/2 a jar of lime curd.

Not that I’d know or anything…

It’s making my mouth water just thinking about it!

Lime Curd Pie

A graham cracker crust filled with some of the best lime curd ever!

4 from 1 vote

Yield 10 servings

Serving Size 1 /10th slice of pie

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Ingredients

Graham Cracker Crust

• 1 9 " pre-made crust OR make your own:
• 1 1/2 cups graham cracker crumbs from 8-9 graham cracker sheets
• 2 tablespoons granulated sugar
• 6 tablespoons unsalted butter melted

Lime Curd Filling

• 4 large eggs
• 1 1/2 cups granulated sugar
• 1/4 teaspoon salt
• 1/2 cup freshly squeezed lime juice about 5-7 limes
• 1 tablespoon freshly grated lime zest about 2 limes, plus more for garnish
• 1/2 cup unsalted butter diced
• Whipped cream lime zest, and/or fresh lime slices for serving

Instructions

• Crust (if making your own; optionally you can use a 9" pre-made crust):
• Preheat oven to 350°F.
• Stir crumbs, sugar, and melted butter together with a fork. Press into a 9" pie plate. Bake for 5-7 minutes until slightly browned. Let cool completely before filling.
• Place eggs in a medium saucepan and whisk until combined. Whisk in sugar, salt, lime juice, and zest.
• Add the diced butter to the pan and turn on the heat to medium. Constantly whisk until the butter melts and the mixture begins to thicken, 5-10 minutes. Don't walk away, keep whisking, and make sure it doesn't boil. Once it thickens, remove it from the heat and pour it into the prepared crust. Let it cool and set completely at room temperature, at least one hour. Refrigerate uncovered until ready to serve. Garnish with lime slices and/or lime zest. Optionally, serve with whipped cream.

Nutrition Information

Serving: 1/10th slice of pie | Calories: 400kcal | Carbohydrates: 53g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 117mg | Sodium: 1117mg | Fiber: 1g | Sugar: 39g

Nutritional information not guaranteed to be accurate

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Other pies I love:

Peanut Butter Chess Pie

All Butter Pie Crust

Blueberry Crumble Pie

Sweets from friends:
Dark Chocolate Cream Pie by Chocolate, Chocolate, and More
Key Lime Pie Sugar Cookie Cups by Grandbaby Cakes
Samoas Chess Pie by Something Swanky

All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.

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Published on: April 23, 2014