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Sharing a seriously fun love for food...

Start with crispy phyllo shells, follow with a dusting of graham cracker crumbs sprinkled across the bottom. Add a spoonful of tart and sweet creamy lime curd then top with a dollop of sweetened whipped cream. It’s a tiny bite that packs a punch of spring flavor!

Key lime pie is a favorite in our family and though you can’t always find key limes, the more commonly found Persian lime provides a beautiful bright tang perfect for these little tartlets. Lime curd is ridiculously easy to make in a Vitamix.

Egg yolks and sugar are combined with the juice and zest of fresh limes then butter for that creaminess you look for in a citrus curd.

The result is a rich custard-like dessert sauce that will amaze your taste buds!

This recipe for lime curd makes about three cups. And though you can use this delicious topping on pound cake or even ice cream, scooping it into these delightful little phyllo shells creates a bite size dessert that is a great addition to any dessert tray.

These little shells made by Athens Foods are always in my freezer and if you follow us you’ve seen them pop up in our recipes. We discovered them a number of years ago and use them with both sweet and savory fillings. Crisp up the shells then layer the bottom with graham cracker crumbs.

Follow with the star attraction – that gorgeous lime curd. And for fun, gently cut graham crackers into tiny “sticks”.

Then top with a touch of whipped cream and finish garnishing with a small wedge of lime.

You can whip up the lime curd in advance and let it chill in the fridge overnight. Then shortly before it’s time for dessert, a quick assembly and you’re ready to wow your guests!

Lime Tartlets

For the lime curd:

6 extra-large eggs* yolks

1 cup sugar

2 tablespoons lime zest, about 5 limes, if it’s a little less than 2 tablespoons, no worries

1 cup freshly squeezed lime juice, about 5 limes – if it’s a little less than 1 cup no worries.

¾ cup butter, cut into pieces and set at room temperature for about 15 minutes

Add the egg yolks into the container of a Vitamix.

Pour in the sugar and the lime juice. Start blending on low speed then raise to high speed and blend for 1 minute.

Add the lime zest then with the blender on low speed remove the plug from the lid and add the pieces of butter.

Raise the speed to high and blend for 5 minutes. Pour the hot lime curd into a heatproof dish.

Place a sheet of food wrap directly on top of the lime curd then cover with another sheet. This prevents a film from developing on the lime curd.Let cool slightly then refrigerate until the curd is set, about 6 hours or overnight.

The lime curd can be served warm – if you can’t wait until it’s chilled!

Makes about 2-⅔ cups of lime curd.

For each batch of lime tartlets:

1 package Athens phyllo shells

½ cup graham cracker crumbs

About 1 cup lime curd

1 to 2 whole graham crackers, cut into “sticks”

1 cup sweetened whipped cream

1 lime cut into thin slices, then into small wedges for garnish – optional

Place the phyllo shells on a baking sheet and heat for 5 minutes at 350-degrees. Let the shells cool then sprinkle about ½ teaspoon of the graham cracker crumbs across the bottom of the shells.

Add enough lime curd to just fill the shell. This can be filled about 2 to 3 hours in advance then garnish before serving.

Garnish with a graham cracker “stick”, add a dollop of whipped cream and a tiny wedge of lime. To keep the tartlets from sliding around on your serving platter spread a thin layer of graham cracker crumbs on it.

*The Vitamix will heat soups and sauces to a temperature between 170-degrees and 200-degrees, so be careful when you remove the lid.

Lime Tartlets

Start with crispy phyllo shells, follow with a dusting of graham cracker crumbs sprinkled across the bottom. Add a spoonful of tart and sweet creamy lime curd then top with a dollop of sweetened whipped cream. It’s a tiny bite that packs a punch of bright flavor!
Cook Time 20 minutes
Course Dessert
Servings 15 tartlets

Equipment

  • Vitamix blender
  • Heatproof container
  • Baking sheet

Ingredients
  

  • For the lime curd:
  • 6 extra-large eggs* yolks
  • 1 cup sugar
  • 2 tablespoons lime zest, about 5 limes, if it’s a little less than 2 tablespoons, no worries
  • ¾ cup butter, cut into pieces and set at room temperature for about 15 minutes
  • For the lime tartlets:
  • 1 package Athens phyllo shells
  • ½ cup graham cracker crumbs
  • 1 cup lime curd
  • 1 to 2 whole graham crackers, cut into “sticks”
  • 1 cup sweetened whipped cream
  • 1 lime cut into thin slices, then into small wedges for garnish

Instructions
 

  • For the lime curd:
  • Add the egg yolks into the container of a Vitamix.
  • Pour in the sugar and the lime juice. Start blending on low speed then raise to high speed and blend for 1 minute.
  • Add the lime zest then with the blender on low speed remove the plug from the lid and add the pieces of butter.
  • Raise the speed to high and blend for 5 minutes.
  • Pour the hot lime curd into a heatproof dish. Place a sheet of food wrap directly on top of the lime curd then cover with another sheet. This prevents a film from developing on the lime curd. Let cool slightly then refrigerate until the curd is set, about 6 hours or overnight.
  • The lime curd can be served warm – if you can’t wait until it’s chilled!
  • Makes about 2-⅔ cups of lime curd.
  • For the each batch of lime tartlets:
  • Place the phyllo shells on a baking sheet and heat for 5 minutes at 350-degrees.
  • Let the shells cool then sprinkle about ½ teaspoon of the graham cracker crumbs across the bottom of the shells.
  • Add enough lime curd to just fill the shell. This can be filled about 2 to 3 hours in advance then garnish before serving.
  • Garnish with a graham cracker “stick”, add a dollop of whipped cream and a tiny wedge of lime. To keep the tartlets from sliding around on your serving platter spread a thin layer of graham cracker crumbs on it.
  • *The Vitamix will heat soups and sauces to a temperature between 170-degrees and 200-degrees, so be careful when you remove the lid.

Notes

If you don’t have a Vitamix, you can cook the lime curd 
Lemon Curd (Stovetop)
6 eggs yolks, lightly beaten
1-1/2 cups sugar
½ cup freshly squeezed lime juice
1/8 teaspoon kosher salt
Zest from 5 limes
½ cup butter, cut into pieces
In a heavy saucepan add the beaten egg yolks, sugar, lime juice, and kosher salt, whisking to combine. Cook over medium heat, stirring frequently until the mixture thickens and coats the back of a spoon, about 12-15 minutes. Add the butter and the lime zest, stirring until the butter has melted and mixed into the lemon curd.
Chill until ready to serve.
Keyword citrus desserts, dessert, lime tartlets, limes, summer entertaining, sweets

Sharing a seriously fun love for food...

A mother-daughter duo, Donna and Emily bring you Preserving Good Stock after many, many utterances from our lips that “We should write a book,” and a great deal of harassment from friends and family to share our secrets and favorite recipes.

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