Mini Lime Tarts

Three mini lime tarts topped with blackberries and lime peel

Tangy, refreshing, and topped with plump blackberries, these mini tarts are streamlined with store-bought graham cracker tart shells.

Mini Lime Tarts
  • 1 large egg
  • 2 large egg yolks
  • ⅔ cup sugar
  • ½ cup fresh lime juice
  • 4 tablespoons unsalted butter, cubed
  • 1 (6-pack) mini graham cracker crusts*
  • Garnish: fresh blackberries, lime zest curls
  • *For testing purposes, we used Keebler Mini Graham Cracker Crusts.
  1. In a medium metal bowl, whisk together egg, egg yolks, sugar, and lime juice. Set bowl over a saucepan of simmering water (bottom of bowl should not touch water). Whisk constantly until an instant-read thermometer registers 180°, approximately 6 minutes. Remove from heat. Stir in butter, whisking until smooth.
  2. Pour curd evenly into 6 crusts. Press plastic wrap directly onto surface of curd, covering completely. Place tarts on a rimmed baking sheet, and refrigerate until chilled, about 3 hours.
  3. Garnish with fresh blackberries and lime zest curls, if desired.

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