Lime Curd Tarts

Preparation info
  • Makes:


    • Difficulty


    • Ready in

      10 min

Appears in

By Geraldene Holt

Published 2011

  • About

When, in the eighteenth century, the Royal Navy replaced the daily issue of lemons – given to sailors to prevent scurvy – with cheaper limes, English sailors were dubbed ‘Limeys’, a nickname which survived until fairly recently. These tarts have an attractive fresh citrus flavour.



  • 175 g / 6 oz plain flour
  • 30 g / 1


Sieve the flour and sugar into a shallow mixing bowl or on to a cold work surface. Add the butter and egg yolk and use the fingertips to mix the ingredients together. Slide small handfuls of the mixture sideways until the dough easily forms a ball. Wrap the pastry in plastic and chill for 15 minutes. On a lightly floured board, roll out the pastry thinly and use the cutter to make 18 circles to