Fresh Lime Curd

Fresh Lime Curd is perfect as a rich dessert topping, filling or spread. It's buttery and sweet with intense tart lime flavor.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 15

Cooling Time 2

Total Time 2 25

Servings cups

Calories 1259kcal

Author Mara

Ingredients

6 tablespoons lime juice (~ 2.5 large limes)
zest from limes (~1.5 tablespoons)
¾ cup granulated sugar
¾ cup unsalted butter
2 eggs large, room temperature

Instructions

Mix/beat two eggs together in a mug with a whisk or a hand blender/immersion blender until combined.
Heat a small sauce pot with 1 - 2 inches of water until softly bubbling/simmering.
Place a heat proof bowl with the sugar, butter, lime juice & lime zest on top of the double boiler. Water should still be softly bubbling/simmering.
While the butter, sugar & lime mixture is melting, stir it slowly with a wooden spoon or silicone spatula occasionally until all the butter is completely melted.
Mix 2 tablespoons of hot lime mixture into the eggs and stir/blend using a whisk or hand blender/immersion blender.
Turn the temperature low on the stove then slowly whisk/blend egg mixture into the lime mixture and combine fully either with a whisk or immersion blender.
Return the heat to low-medium until the water is simmering again. Continuously whisk/ stir the mixture for 10-15 minutes until the lime mixture thickens and coats the back of a wooden spoon. The texture should be similar to a hollandaise sauce.
Transfer the curd to a clean jar and cool to room temperature. Add plastic wrap to the top of the curd to prevent a film being created. Then, refrigerate until ready to use.

Notes

Use Real Lime! You can't beat real lime juice and zest BUT in a pinch bottled lime juice will do.

Stir, Mix, Repeat! Curd requires constant stirring and whisking ESPECIALLY when the eggs are added. You don't want to end up with scrambled eggs.

Make it Green! You might be surprised with the fact that the lime curd is more yellow than green. If you want to make your curd 'greener' you can add a bit of green food coloring to your curd while it cooks. Use as much food coloring as you need to get your desired color, then pour it into the jar to cool.

No Straining Required! I don't strain my Fresh Lime Curd. The zest is so small, that you can't detect the texture but its great for flavor and I love the look of it. You can run your finished curd through a fine mesh sieve if you want to take the extra step.

What's the difference between using whole egg vs egg yolks in curd? Some curd recipes call for only eggs yolks, while other call for whole eggs or even a combination of both. Whole eggs makes a fresher, thicker curd. While using only egg yolks, makes a denser, eggier and yellower curd. Really its a matter of personal preference but this recipe using whole eggs. If you want to substitute with egg yolks use this ratio - 1 whole egg : 2 egg yolks.

Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition