Lime Curd

Homemade lime curd is easier to make than you think. It's made from fresh limes and contains no artificial flavoring. In less than 20 minutes you can make a batch of fresh lime curd that you can enjoy with scones or biscuits, as a cake or tart filling or on top of ice cream or yogurt. It will keep in your fridge for a month and in your freezer for up to a year.

Prep Time5

Cook Time15

Total Time20

Servings: tablespoons

Calories: 70kcal

Author: Heavenly Home Cooking

Ingredients

3 medium limes zested and juiced
¾ cup unsalted butter cut into ½ inch pieces
1 cup super fine baker's sugar
¼ teaspoon salt
3 large eggs lightly beaten

Instructions

Add about 1 inch of water to the bottom pot of a double boiler. Alternatively, you can add it to a regular medium saucepan. Bring the water to a boil over high heat. Reduce heat to a simmer.
Meanwhile, put the lime zest, lime juice, butter, sugar and salt in the top pot of the double boiler or medium heatproof glass bowl. Place the pot or bowl over the pot with the simmering water and stir with a whisk frequently until the butter melts completely.
Add beaten eggs to the butter mixture and whisk constantly until incorporated. Continue cooking, stirring occasionally, until the mixture thickens, about 15 minutes. Do not allow the mixture to boil or the eggs will curdle (scramble). You will know the lime curd is ready when the whisk leaves visible trails in the mixture.
Lay a piece of plastic wrap on the surface of the lime curd to prevent a skin from forming and refrigerate until chilled.

Notes

References: "Preparing and Preserving Lemon Curd."

This recipe yields about 2 cups of lime curd. One serving equals 1 tablespoon.

Nutrition