A fruit curd has a lot of uses in culinary but it's primarily used as a filling for tarts. In the past, we covered recipes for both the filling and its pastry. For purists who want a fancy fruit curd, check out this recipe for a simple passion fruit curd. As for the tart shell, try this one for a sweet tart dough recipe. Of course, it was only a matter of time before a recipe for a curd filled tart would become available here. So without further adieu, today's recipe will be a lemon-lime tart topped with whipped cream.

However, this recipe not only combines the two, it does so in the simplest way possible as it is intended for newbies who are still learning.

What makes this lemon-lime tart really simple comes in two parts: a hack and a cheat. The hack involves the fruit curd being prepared in a microwave as opposed to a double boiler. Obviously, this method is preferred by those who want to save a huge chunk of time.

As for the cheat, it omits preparation for the tart shell and whipped cream entirely and replaces them with a pre-baked shell and some whipped topping bought from the store. The recipe will yield up to two curd filled tarts so those who are interested need to buy two tart shells which could set them back a great deal. Of course, a purist could make their own lemon-lime tarts from scratch and save some money while they're at it but it's a time-consuming affair that defeats the whole purpose of this recipe.

Hence, it's meant for those who have little time but have plenty of money to spend.

The recipe


  • 4 large eggs
  • 1 1/4 cup sugar
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 1 lemon zest
  • 1 lime zest
  • 1 stick unsalted butter
  • 2 pre-baked tart shells (3.5")
  • Reddi Whip whipped topping as needed


  1. In a microwave bowl, combine the eggs and sugar using a whisk. Whisk in the lemon juice, lime juice, zest, and butter until fully combined.
  2. Heat in the microwave for one minute. Stop and whisk the mixture, then heat for another minute. Continue this process until the curd becomes thick. Remove from the microwave and set aside to cool.
  3. If a hot crust is preferred, place the tart shells on a baking sheet lined with parchment and place pie weights inside them. Blind bake the tart shells in a 180°C preheated oven for 15 minutes. Remove the pie weights and bake for an additional 15 minutes. Remove and set to cool.
  4. Fill the tart shells evenly with the curd. Serve the lemon-lime tarts topped with the Reddi Whip or seal and refrigerate for later.

Serves: 2 tart shells