Lime Basil Pie – A Zesty Summer Delight with a Touch of French Elegance

When summer rolls in with its warm breezes and golden sunlight, my kitchen transforms into a little lab of citrus experiments. And nothing says summer quite like the vibrant, tangy flavor of lime. But a few years ago, I stumbled upon a twist that completely changed the way I viewed citrus desserts—a touch of fresh basil. It all began on a quiet afternoon in Paris, where I sat in a small patisserie tucked between two art galleries in the Marais district. There, I had my first bite of a lime basil tart created by a pastry chef known for his inventive take on classics. The flavor was unlike anything I’d tasted before—bright, fragrant, and completely refreshing.

This Lime Basil Pie pays homage to that unforgettable moment. It’s a recipe that beautifully merges the sharpness of lime with the floral, peppery notes of basil. There’s something special about combining citrus and herbs—two ingredients that thrive under the same sun and carry the essence of summer in every bite. While lemon and thyme often get the spotlight, lime and basil create a harmony that’s both surprising and incredibly delicious.

Whether you’re planning a garden brunch or looking for a light dessert after a grilled dinner, this pie is a showstopper. It’s elegant, unexpected, and just adventurous enough to impress. Best of all, it’s made with real, fresh ingredients—no artificial flavorings or shortcuts.

Why You’ll Love This Lime Basil Pie Recipe

• Perfect for Summer: With its cool, refreshing flavors, this pie is ideal for warm days and outdoor entertaining.
• Beautiful and Unique: The green-flecked curd has a natural beauty, especially when topped with lime zest or fresh basil sprigs.
• Approachable for Home Bakers: The steps may sound fancy, but each one is manageable—even for beginners.
• Flavor Depth: The basil doesn’t overpower—it enhances the lime, creating a well-balanced and aromatic dessert.

INGREDIENTS YOU’LL NEED:

For the Shortcrust Pastry:

• 175 g (3/4 cup) unsalted butter
• 125 g (1 cup) icing sugar
• 60 g (2/3 cup) ground almonds
• 60 g eggs (about 2 eggs)
• 1 egg yolk
• 1 vanilla pod, seeds scraped
• 1 pinch of salt
• 310 g (2 1/2 cups) all-purpose flour

For the Lime Basil Curd:

• 180 g (3/4 cup) fresh lime juice (from about 6–10 limes)
• Zest from the same limes
• 170 g (3/4 cup) granulated sugar
• 20 g (1 1/2 cups, loosely packed) fresh basil leaves
• 3 eggs
• 200 g (3/4 cup + 2 tbsp) unsalted butter, cubed
• 1 gelatin leaf (optional, for firmer set)

How to Make Lime Basil Pie

This is a recipe meant to be savored—not just when eating it, but also while making it. The process is a calming, rewarding ritual that begins with buttery pastry and ends with a glossy lime curd that smells like summer in a garden.

Step-by-Step Instructions:

1. Making the Shortcrust Pastry:

Shortcrust pastry can seem intimidating at first, but think of it like building the foundation for your pie’s architecture. Cold butter and a light touch are key.

• In a large mixing bowl (or food processor), cream together the butter and icing sugar until smooth.
• Stir in the ground almonds, followed by the eggs, yolk, vanilla seeds, and salt.
• Mix until just combined, then slowly add the flour. Don’t overwork the dough.
• Shape into a flat disk, wrap in cling film, and refrigerate for 1.5 hours or more.
• Once chilled, roll out the dough on a lightly floured surface to about 3mm thickness. Line your tart pan, trimming excess dough. Chill again for an hour.
• Preheat oven to 180°C (356°F). Blind-bake the tart shell for 20 minutes. Let cool.

2. Creating the Lime Basil Curd:

This is where the magic happens. The lime zest perfumes the kitchen, while the basil brings a subtle floral depth.

• In a saucepan, combine lime juice, zest, sugar, basil leaves, and eggs.
• Cook on low heat, whisking continuously. Avoid letting the temperature go above 85°C (185°F) to prevent curdling.
• When the curd thickens (you’ll see soft ribbons hold when you whisk), remove from heat. Add softened gelatin, if using, and stir until dissolved.
• Strain the curd through a sieve to remove solids.
• Allow to cool to 40–45°C (just warm). Blend in the butter cubes with an immersion blender for a silky, glossy texture.

3. Assemble and Chill:

• Pour the curd into the cooled tart shell, smoothing the top.
• Chill in the fridge for at least 3 hours if using gelatin, or up to 6 hours or overnight if not.
• Garnish with lime zest, thin strips of basil, or candied citrus peel just before serving.

Helpful Tips:

• Use Fresh Basil Only: Dried basil won’t work here—the fresh leaves are essential for that bright, aromatic flavor.
• Don’t Rush the Chill: The longer it sets, the cleaner your slices will be.
• Want Mini Tarts?: Use small tart pans for individual servings—perfect for parties or picnics.
• Make Ahead: Both the pastry and the curd can be made ahead of time for easier assembly the day of your event.

Details:

• Prep Time: 2 hours (includes resting/chilling)
• Cook Time: 20 minutes
• Total Time: 6–8 hours (including setting time)
• Yield: One 22cm (8.5-inch) pie or 8 mini pies
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired
• Diet: Vegetarian

Notes:

• Feel free to add a dash of vanilla to the curd for extra complexity.
• Garnish ideas include toasted coconut flakes, candied lime peel, or even edible flowers for a whimsical finish.

Nutritional Information (Per Serving):

• Calories: 350
• Fat: 22g
• Carbohydrates: 35g
• Protein: 5g

Frequently Asked Questions:

Lime basil tart
A lime basil tart blends the zesty brightness of lime with the subtle herbal notes of fresh basil in a buttery tart crust. It’s a refreshing dessert perfect for summer, often topped with whipped cream or berries for extra flair. This unique flavor combination creates a light, elegant treat that’s both sweet and slightly savory.

Lime basil recipes
Lime basil recipes often highlight the herb’s citrusy twist, pairing it with grilled chicken, seafood, or fruity desserts. It’s fantastic in dressings, marinades, and cocktails too. Try it in a simple lime basil pesto, or muddled into lemonade for a fragrant, refreshing twist.

Lemon lime basil tart
A lemon lime basil tart layers bright citrus flavors with the floral, peppery essence of basil in a silky custard filling. Nestled in a crisp tart shell, it strikes a perfect balance between tart and sweet, ideal for spring or summer gatherings.

Strawberry Basil Key Lime Pie
Strawberry basil Key lime pie adds a fruity and aromatic twist to the classic dessert. Fresh strawberries and basil enhance the tangy lime filling, creating a beautifully balanced pie that’s creamy, vibrant, and perfect for warm weather celebrations.

Lemon basil tart
A lemon basil tart infuses classic lemon curd with the fresh, slightly spicy flavor of basil for a gourmet upgrade. The combination is zesty yet mellow, ideal for those who love herbal-citrus desserts. Serve chilled with a dollop of cream or fresh berries.

Storage Instructions:

• Refrigerator: Store the pie covered for up to 3 days.
• Freezer: Freeze for up to 1 month. Thaw slowly in the fridge before serving.

Related Recipes:

If you liked this Lime Basil Pie, you’ll definitely enjoy these other citrus-forward and herb-infused delights:

• 2-Ingredient Watermelon Gelato
• Limonada de Coco (Lime and Coconut Drink)
• Kiwi Sorbet: A Nostalgic Summer Memory in Every Scoop

Conclusion:

This Lime Basil Pie is more than just a dessert—it’s an experience, a conversation starter, and a little slice of summer on your plate. From the crisp pastry to the smooth, aromatic filling, every bite feels like a step through a sunlit garden. Whether you’re sharing it with friends over iced tea or indulging on your own, it’s the kind of recipe that brings joy, curiosity, and flavor together in perfect harmony.

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