This lime curd is creamy, sweet and citrusy, with just the right amount of tartness. It is absolutely fabulous on a fresh scone or muffin or can be used as a delicious tart filling topped with fresh whipped cream.
What is Curd?
Fruit curd is a dessert spread and topping originating in England. It is typically made with citrus fruits, though there are many other varieties. It combines fresh fruit juice, eggs, butter and sugar which are cooked together until thick and then cooled. Traditionally it was served with scones and clotted cream at afternoon tea.
Curds are different from other custards or pie fillings in that they contain a larger percentage of fruit juice and zest giving them a bold, assertive, and sometimes sharp flavor.
Ingredients:
- Fresh Limes
- Eggs
- Sugar
- Butter
- Vanilla Extract
- Salt
Do I need to use a double boiler?
Not if you don’t want to. As with any curd you do need to keep an eye on it while it’s cooking and pretty much continuously stir it to ensure it doesn’t catch and burn on the bottom. If you’re worried about this and want to use a double boiler feel free to do so, but I prefer to just stick with stovetop and stir. It’s worth it. Trust me.
How long will it last?
If you store it in the fridge this lime curd is best enjoyed within 1-2 weeks of making.
Lime curd
This delicious creamy and tart lime curd comes together in 15 minutes and is sure to wow anyone who tries it!
12
servings2
minutes13
minutes15
minutesIngredients
1 tbsp lime zest, finely grated
1/2 cup fresh lime juice
3 eggs, whole
2 egg yolks
1/4 tsp vanilla extract
pinch of salt
1 1/4 cup granulated sugar
1 stick butter (8 tbsp or 1/4th lb)
Directions
- In a small bowl, whisk together 3 whole eggs and 2 egg yolks until well combined.
Add in 1 heaping tbsp lime zest, 1/2 cup fresh lime juice, 1.25 cup sugar, 1/4th tsp vanilla extract and 1/8th tsp salt and mix well. Set aside. - In a medium sized saucepan, melt 1 stick of butter over medium heat, stirring occasionally so it doesn’t burn. When the butter has fully melted add in the egg/lime mixture and whisk into the butter. Cook the curd over medium heat for 10-15 minutes, stirring constantly so it does not burn, until the curd has thickened and coats the back of a spoon.
- Remove from heat, stir well and let cool for 15 minutes then refrigerate. Curd is best eaten within 1-2 weeks. Enjoy!
