Cherry Lime Tart

An easy Lime Crust with fresh Lime Curd filling and homemade Maraschino Cherries on top of whipped cream. from dietersdownfall.comCherry Lime Tart

This tart idea took me a long time to get done. I was planning on baking it in the beginning on June before I went on vacation. But that just didn’t get done.  Too many other things got in the way.

Then, the day that I was going to bake the tart crust, I discovered that I had every other pan except for a tart pan!  I had the dough in the fridge, ready to put into the pan, when I went searching high and low in my cabinets, cubbies, hidey holes, drawers, everywhere I could think I might stash the pan… To no avail.

So, I told Mr. Quart that I would be right back and I headed off to Wal-Mart to find a tart pan. No luck there.

On to Kohl’s. Nope, not there either.

Grocery Store A? Nada.

Call over to grocery store B? Ain’t there either!

An easy Lime Crust with fresh Lime Curd filling and homemade Maraschino Cherries on top of whipped cream. from dietersdownfall.comI finally, had to drive 30 minutes away to Target to get the tart pan! My “Be right back” turned into three hours later!

Have you ever had that happen? It’s so frustrating.

Once the pan was bought, the crust was baked and the next day, the filling was finally made.  And let me tell you, it was a beautiful filling.

Lime curd made with the whole egg. No egg whites left over in this recipe.

I offset the tart lime flavor with the whipped cream. If I were making this as a pie, I think I’d cover it completely with the whipped cream. I loved the lime with the cherry. I thought the colors were beautiful together and it made a wonderful presentation.

Cherry Lime Tart


Serves: 1 9 inch Tart

Tangy Lime Curd tart with sweet homemade whipped cream and Maraschino cherries are perfect for your summer al fresco dining.
  • Lime Filling recipe from HERE
  • 1 9 inch Lime Tart Crust
  • Maraschino Cherries
  • 4 - 6 limes
  • 1½ cups sugar
  • 1 stick (8 Tbls) unsalted butter, softened
  • 4 eggs
  • ⅛ teaspoon salt
  • 1 cup heavy whipping cream
  1. Zest 4 of the limes with a vegetable peeler or zester, being careful to avoid the white pith.
  2. Place the zest and sugar in a food processor and pulse for 2 to 3 times. The zest should be very finely minced.
  3. Squeeze the limes to make ½ cup of juice.
  4. Cream the butter with the sugar and lime zest using a paddle attachment adding the eggs 1 at a time, and then add the lime juice and salt. Mix until combined.
  5. Transfer the mixture into a 2-quart saucepan and cook over low heat, stirring constantly for ten minutes until thickened. The lime curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat and allow to cool for 1 hour.
  6. Fill the Lime Tart Crust with the warm lime curd and allow to set in the fridge for three hours.
  7. Make Whipped Cream and add to pie. Top with Maraschino Cherries and enjoy!

Make your own Maraschino Cherries at home this cherry season! from dietersdownfall,com

The recipe for the Maraschino Cherries can be found HERE.








Easy Lime Tart Crust with a perfect bottom from

The recipe for the Tart Crust can be found HERE.

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  1. This is gorgeous, Karyn! I love this combo :)

    • Karyn Granrud Karyn Granrud says:

      Thanks so much Becca. I thought about adding in some of the cherry juice to the curd, but changed my mind. So glad I kept it simple.

  2. Karyn, OMG this looks absolutely fantastic!!! I would LOVE for you to share this at Best of the Weekend! It would thrill me to host you for a change, after all of the wonderful parties I have joined in at Two Cup Tuesday! :) Have a fantastic weekend and pinning, of course!

  3. I love that it uses the whole egg. And ugh, the pan search. Been there!

  4. This looks so smooth and creamy! Yum :)

  5. Lime desserts are generally my favorites, and with a cherry on top! oh wow!
    My mouth is watering!

    • Karyn Granrud Karyn Granrud says:

      I love cherry and lime combo as well. I was tempted to add some of the cherries to the lime filling and changed my mind. Thanks for stopping by!

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