Homemade Lime Curd
Homemade Lime Curd
Yield: 20: 2 Tablespoon Servings
Prep time: 15 MinCook time: 20 MinInactive time: 8 HourTotal time: 8 H & 35 M
This easy homemade lime curd is smooth and creamy. On the blog you will see it on top of my Ube cheesecake, it can be used in so many ways. I find it compliments a creamy dessert or on biscuits and scones.
Ingredients
- 1/2 Cup of Butter.
- 3/4 Cup of Lime Juice.
- 1 Cup Granulated Sugar.
- 2 Large Eggs.
- 3 Large Egg Yolks.
- 1 Tablespoon Lime Zest
Instructions
- Begin by zesting the limes until you have approximately 1 tablespoon of zest. Be careful not to go too deep, you want only the bright green part of the rind. Set aside.
- Juice enough limes until you have 3/4 cup of juice.
- In a medium-size glass or ceramic bowl, whisk the eggs and egg yolks until smooth. Set aside.
- Add the butter, sugar and lime juice to a medium-size, non-reactive pot. Heat on medium-low heat just until the butter is melted and the sugar is dissolved.
- Pour the warmed lime mixture in a slow, steady stream into the eggs while whisking continuously, until the mixture and eggs are fully combined. Then return the combined mixture to the pot.
- Heat the lime curd over medium-low heat while continuing to stir slowly until the mixture has thickened and coats the back of a spoon. This can take 10 - 15 minutes. If you have a candy thermometer, you want the mixture to reach between 160 F and 170 F. Do not let the curd boil.
- Remove the lime curd from the heat and stir in the lime zest.
- Pour the curd into heat-safe jars or containers and refrigerate until fully cooled and set. 6 - 8 hours or overnight. Then serve as desired.
Notes
- It is important that the curd is heated slowly and not allowed to boil. Boiling the curd can result in a grainy texture and eggy flavor. If you prefer your curd a bit sweeter, you can increase the sugar by 1/4 cup. Prepared curd should last up to two weeks when stored in an airtight container in the refrigerator. If you want your lime curd to have brighter green color, you can add a tiny drop of green food coloring while heating, but before the curd has thickened.
Jolie Meaux
