Baked Lime Curd Tart with Graham Cracker Crust
A zesty homemade lime curd baked in a buttery graham cracker crust and topped with fresh whipped cream and lime zest for a vibrant, refreshing dessert. This dessert-inspired desserts ready in about 45 minutes layers graham cracker crumbs, melted unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tbsp, melted unsalted butter
- 1/4 cup granulated sugar
- 3 large eggs
- 2 large egg yolks
- 1/2 cup fresh lime juice
- 1 tbsp lime zest
- 6 tbsp, cold and cubed unsalted butter
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp, for garnish lime zest
Instructions
- Step 1: Preheat the oven to 350°F. In a medium bowl, mix 1 1/2 cups graham cracker crumbs, 6 tablespoons melted unsalted butter, and 1/4 cup granulated sugar until evenly combined. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan. Bake for 8-10 minutes until golden and set, then let cool.
- Step 2: In a heatproof bowl, whisk together 3 large eggs, 2 large egg yolks, 1/2 cup fresh lime juice, and 1 tablespoon lime zest. Place the bowl over a pot of simmering water (double boiler) and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8 minutes.
- Step 3: Remove from heat and whisk in 6 tablespoons cold, cubed unsalted butter, one piece at a time, until smooth and glossy. Pour the lime curd into the cooled crust and bake for an additional 10 minutes to set. Cool completely.
- Step 4: For the whipped cream, beat 1 cup heavy cream with 2 tablespoons powdered sugar until soft peaks form. Spread or pipe the whipped cream over the tart and garnish with 1 teaspoon fresh lime zest before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Lime Curd Tart with Graham Cracker Crust take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Lime Curd Tart with Graham Cracker Crust?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Lime Curd Tart with Graham Cracker Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Lime Curd Tart with Graham Cracker Crust for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Lime Curd Tart with Graham Cracker Crust?
Dessert desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
