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PO BOX 5192
Pinewood, VIC 3149, Australia

Nuvia is manufactured and distributed by


December 5, 2017
A delicious lemon and lime tart with the perfect balance of sweetness and zest.

This dessert is sure to be a winner at your next dinner party with its smooth and buttery lemon curd and light and flaky shortcrust pastry.


  • Nutritional Breakdown: per portion (whole recipe)


  • Pastry
  • Calories: 262.6 (1838)
  • Carbs: 26.2 (183.4)
  • Fat: 15.6 (109.2)

  • Filling
  • Calories: 200.83 (1405.8)
  • Carbs: 2.95 (20.6)
  • Fat: 19.8 (138.8)

  • Protein: 4.1 (28.7)
  • Sodium: 3 (21)
  • Sugar: 0.8 (5.6)

  • Protein: 3.33 (23.9)
  • Sodium: 32.5 (227)
  • Sugar: 1.5 (9.4)
  • Preparation time: 20 minutes (plus 40 minutes chilling time)
    Cooking time: approximately 30 minutes
    Serves 6-8


  • 2 cups plain flour
  • 1 tbsp Nuvia Sweetener
  • 125 grams butter, chopped
  • 2-3 tbsps water
  • 1 egg yolk

  • 100 ml lemon juice
  • 50 ml lime juice
  • 3 eggs
  • 1 egg yolk
  • ¼ cup Nuvia Sweetener
  • 150 grams butter, chopped
  • 1 tsp vanilla extract


  • 1. Preheat oven to 180°C.
  • 2. Sift the flour into a bowl. Add the Nuvia Sweetener and chopped butter and rub together until the mixture resembles fine bread crumbs (you can do this in a food processor to save time).
  • 3. Add the egg yolk and water and bring together into a dough.
  • 4. Turn onto a floured surface and knead gently. Wrap and cling film and chill for 30 minutes.
  • 5. Once chilled, roll out pastry between two sheets of baking paper to approximately 5mm thickness.
  • 6. Place the pastry in a tart tin (we used a 34cm by 13 cm rectangular tin, you can use a round tin if you prefer). Press down and trim the edges.
  • 7. Place the pastry into the fridge or freezer for approximately 10 minutes to allow to chill.
  • 8. Once pastry is chilled, remove from freezer and prick the base with a fork. Place a sheet of baking paper over the top and fill with baking beans (or dried beans/rice) and bake for 15 minutes.
  • 9. Remove the pastry from the oven, remove the paper and baking beans and bake pastry for a further 15 minutes. Once golden, remove from the oven and set aside to cool.

  • 1. Place the lemon and lime juice, Nuvia Sweetener, eggs, egg yolk and vanilla extract into a large heatproof bowl.
  • 2. Set the bowl over a pan of simmering water, making sure that the water does not come in contact with the bowl (this is to ensure that the eggs do not scramble).
  • 3. Whisk continuously from approximately 10 minutes or until the mixture starts to thicken to a custard consistency.
  • 4. Set aside to cool for approximately 5-10 minutes. Once cooled slightly, add the chopped butter one piece at a time, whisking continuously to incorporate (you could use a hand-held blender for this). Continue to until all the butter is incorporated, and the mixture is rich and creamy.
  • 5. Spread the lemon/lime mixture into the cooled tart shell and refrigerate until set.
  • 6. Serve with berries or other fruits, a dollop of ice-cream or cream, or simply on its own.


This tart will keep in the fridge for up to 1 week wrapped in cling wrap.

The lemon curd can also be made a week ahead and stored in an airtight container until it is required. Alternatively, lemon curd also freezes well for up to 1 year. Simply store in an airtight container, place a piece of cling wrap over the top to stop a ‘skin’ from forming and wrap in a freezer bag.

Author : Patty Walmaggia

Patty is an avid home cook for her family of 6 children and Argentinian husband. She has been known to make the best chimichurri ever (even better than the Argentinians we are told!). Patty has a wide array of influences in her cooking from Asian and Mediterranean inspired dishes to simple seafood plates! When not cooking you’ll find Patty studying for her Bachelor of Business Marketing, in the garden or at the beach. Patty has been a recipe writer for us from the start and is the sister of our MD Pete. The marketing department diligently taste test all of Pattys’ creations at Nuvia HQ before publishing them on the website 😉 Thanks Patty!

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