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lime curd
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Fresh Lime Curd

Creamy, thick and tangy fresh lime curd.
Servings: 2 cups

Equipment

  • Use a non-reactive saucepansuch as stainless steel or enamel. Don't us a reactive saucepan like aluminum or cast iron or your curd might change color or taste funny.

Ingredients

  • 5 large egg yolks
  • 2 large eggs
  • 1 cup granulated sugar
  • 3/4 cup fresh squeezed lime juice
  • 6 tablespoons unsalted butter, cut into pieces
  • 1/8 teaspoon sea salt
  • 4 teaspoons lime zest

Instructions

  • Use a 2 or 3 quart non-reactive saucepan.
  • Place the egg yolks, whole eggs and sugar in the saucepan and whisk until it is well blended. Whisk in the lime juice and salt.
  • Cook the mixture over medium heat, whisking constantly until the mixture is thickened enough to coat the back of a spoon.
  • Remove from heat and whisk in the butter.
  • Pour/press lime curd through a metal strainer into bowl.
  • Stir lime zest gently into the curd.
  • Cover the surface of the curd with plastic wrap onto the surface of the curd. Place the curd in the refrigerator for at least 2 hours.

Notes

You can store this curd in the refrigerator for up to 2 weeks.