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Lime Curd Pie is a simple pie full of – you guessed it – lime curd! Despite popular knowledge you can make curd with any citrus! Lemons, limes, and oranges! This lime curd pie is the upgraded version of key lime pie that you never knew you needed.
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Easy Lime Curd Tart
The lime curd tart is an easy yet impressively delicious pie, with simple fresh ingredients and an easy quick recipe. This lime curd pie will leave your guests impressed! The mix of the zesty sweet lime curd with a buttery, savory-sweet graham cracker pie crust may just be the best combination of flavors you’ve ever had in your mouth.
Why you’ll love this recipe
- Creamy, zesty, and crumbly! This lime curd pie has all the elements of the perfect pastry.
- This is a no-fail graham cracker crust, so for those of you that have trouble with your crusts this is a foolproof recipe. Your crust will have just the right amount of crumble instead of crumbling apart on you. It is also good with a store-bought crust if you want to make this recipe even easier.
- One of the easiest and quickest pie recipes you will come across. Great in a pinch!
Ingredients in Lime Curd Pie
- Graham crackers – Use digestive biscuits if you don’t have access to them.
- Granulated sugar- Gives the pie crust its buttery-sweet flavor.
- Unsalted butter- Make sure it’s melted before use.
- Eggs- I always use large eggs.
- Granulated sugar- Balances the curd out with a sweet element, so it’s not too tart.
- Salt- Just a pinch!
- Lime juice- The star of the show! Make sure you use freshly squeezed juice. For easier juicing, zest the limes first so the skin isn’t as tough.
- Lime zest- Gives the lime curd some extra zing
- Unsalted butter- Dice the butter up for easier melting.
- Garnish– To garnish the pie you can use whipped cream, lime wheels, lime zest, or whatever you think would look pretty and taste great!
How to make a Lime Curd Tart
- Making the crust: Feel free to get a 9″ pre-made crust if you want to skip this part. Stir crumbs, sugar, and melted butter together with a fork. Press into a 9″ pie plate. Bake for 5-7 minutes and let cool completely before filling.
- Combining lime curd ingredients: 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 for 5-10 minutes. Don’t walk away, keep whisking, and make sure it doesn’t boil!
- Chilling the lime curd: Once it thickens, remove it from the heat and pour it into the prepared crust. Let it cool and set completely at room temperature, for at least one hour. Refrigerate uncovered until ready to serve.
- Garnish: Feel free to follow your heart and garnish your tart with whatever you like! Some lime wheels, whipped cream, or lime zest on top make for a great presentation!
- You’re going to want to use freshly squeezed lime juice to make your lime curd taste as flavorful and fresh as possible.
- When juicing your limes, to make this process as easy as possible be sure your limes are at room temperature. Roll them on the counter before you cut them to make them juicer on the inside. If you zest the limes before juicing you will be surprised at how quickly you can juice.
- Use graham cracker crumbs rather than graham crackers for a simple swap. If you love the process of doing things yourself and want to crush your own crackers, be my guest!
Lime curd by itself will last in the fridge for up to two weeks in an airtight container. A lime curd tart’s crust will keep crunchy in the fridge for up to three days when wrapped in plastic wrap or in an air-tight container.
Yes, keep lime curd pie in the fridge.
Absolutley! Freezing lime curd pie will help your pie to last even longer, in the freezer it will stay fresh for up to 3 months.
If you prefer the taste of lemons over limes, no problem! If you make the recipe with lemons this would be called a lemon curd tart.
Lime Curd Pie
- 1 Graham Cracker Crust
- 4 large eggs
- 1 ½ cups (300g) granulated sugar
- ¼ teaspoon salt
- ½ cup (118ml) freshly squeezed lime juice about 5-7 limes
- 1 tablespoon freshly grated lime zest about 2 limes, plus more for garnish
- ½ cup (113g) unsalted butter diced
- Whipped cream lime zest, and/or fresh lime slices for serving
- Make your graham cracker crust (if making it from scratch) using my homemade recipe. I like to cook the crust to keep it crunchy. Preheat oven to 350°F. Press crust in a 9-inch pie plate and bake 5-7 minutes or just until light golden. Let cool 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. Strain the mixture to get rid of any pieces of egg. 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.
Lime Curd Pie is an easy no bake pie with graham cracker crust and lime filling – even better than a key lime pie!
Last Updated on November 10, 2022