Sweet Traditions: Lime Curd Tart for a Perfect Sunday Supper
Dessert to Share for Sunday Supper at The Truitt House
Sunday Supper is a real thing in downtown Suffolk.
As the day winds down, our home comes alive with the laughter and chatter of friends and neighbors. It’s a time that has come to mean something special to all of us. The air is filled with the smell of home-cooked food and the warmth of community.
When you’re looking to build new traditions among neighbors —a covered dish supper where everyone brings something to share might be just the answer.
Generally, I take charge of the entrée, but I’ll be the first to admit that it’s almost always catered from my friend Mary Kemple’s kitchen. Apart from a guest list of dear friends, this is the most important part of the formula for hosting Sunday Supper. With all the extra time…I can focus on dessert.
This week, I found inspiration in a recipe for a lime curd tart that was simply too beautiful to resist. The tartness of the lime curd was perfectly balanced by the sweetness of fresh raspberries. The bright colors made it a showstopper on the table.
Lime Curd Tart and Fresh Raspberry Topping with Homemade Shortbread Crust
The best part? The shortbread crust. It came together effortlessly, yet looked so elegant that you’d think it took hours to prepare. In one bite, you get the best part of a crunchy cookie with the creaminess of pudding and fruit.
This lime curd tart is a testament to how simple ingredients, when combined with a little love and care, can create something truly special.
So, whether you're gathering with loved ones or simply looking to treat yourself, this tart is sure to delight. It's just tart enough, just sweet enough, and oh-so-pretty—just like our Sunday Suppers.
Lime Curd Tart with Fresh Raspberries and Shortbread Crust
Ingredients
Shortbread Tart Shell
3/4 CUP unsalted butter, room temperature
1/2 CUP sugar
1 3/4 CUPS all-purpose flour
1/2 TEASPOON vanilla extract
PINCH salt
Lime Curd
4 Limes
1 1/2 CUPS sugar
1/4 POUND unsalted butter, room temperature
4 extra large eggs, room temperature
1 pinch salt
2 packages of fresh raspberries or other fresh fruit
1 10-INCH baked tart shell
Directions
Preheat oven to 350 degrees.
Make the shortbread tart shell. (Can be made in advance.)
Mix butter and sugar until just combined. Add vanilla. Incorporate flour sifted together with salt into butter/sugar mixture. Mix on low speed until the dough comes together. Shape into a disc on a flour coated surface. Press into a tart pan with a false bottom. Remove excess dough from the side of the pan and chill until firm.
Butter aluminum foil and place buttered side down into the tart shell. Add weights and bake for 20 minutes. Remove the foil, prick with a fork and bake for 20 minutes more or until light brown. Cool to room temperature.
For the Lime Curd Filling:
Zest and juice four limes. Set aside juice for later. Combine zest and sugar in food processor fitted with steel blade. Process until combined. In the bowl of a mixer, cream butter with the lime sugar. Add eggs, one at a time, followed by the lime juice and salt. Mix until combined.
Cook in a saucepan over low heat, stirring constantly. Remove from heat when thickened and set aside.
Fill the tart shell with warm lime curd and allow to set at room temperature.
Pucker up buttercup. This is one to enjoy!
