I’m not really stuck in a pie rut; the other day I made a rhubarb-apple crisp. However, that’s gone now, and I’m craving citrus again, so yesterday I made a lime curd tart. The original plan was to make the Sunny Citrus Squares from King Arthur Flour’s Whole Grain Baking. The crust is made with spelt flour, which I have, and the filling is made with lime juice (with lemon juice, too, optionally). I liked the sound of the crust, but the more I thought about it, the more I just wanted a lime curd tart. So I scaled up the crust recipe, prebaked it in the 9-inch square tart pan, and filled it with regular lime curd. The crust is good, and the filling is nice and lime-y. (The extra benefit is the three egg whites aging in the refrigerator, waiting to be used in the next attempt at macarons.)
(ingredients scaled up from KAF; directions paraphrased)
7 oz whole spelt flour
1⅓ oz confectioner’s sugar
¼ t salt (½ t Diamond Crystal kosher salt)
4 oz (1 stick) unsalted butter
¼ c orange juice
Whisk together the dry ingredients. Cut in the butter (I used the food processor) and add the orange juice. Mix just until the dough clumps. Press the dough into the bottom and up the sides of a 9″ square or 10″ round tart pan. Weight the dough and bake it at 350℉ for 20 min. Remove the weights and bake 5 min more. Let the crust cool in the pan, then remove the crust to a serving plate.
1 c granulated sugar
3 T cornstarch
a few grinds of sea salt
¾ c lime juice
1¼ c water
3 egg yolks
zest from the limes
Whisk the sugar, cornstarch, and salt in a saucepan. Stir in the lime juice and water. Whisk in the egg yolks. Cook over medium heat until the curd thickens. Remove the saucepan from the heat and stir in the zest.
Pour the curd into the crust and use all your willpower to allow it a few hours to set.
Sunny Citrus Squares. In King Arthur Flour: Whole Grain Baking. Woodstock, Vermont: The Countryman Press, 2006, p 363.