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How to Make Homemade Lime Curd

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Homemade Lime Curd is a smooth, creamy citrus spread with bright lime flavor and a rich buttery finish. Fresh lime juice and zest create a tangy curd that is perfect for scones, toast, pancakes, cakes, tarts, cheesecakes, and parfaits.

Ingredients

  • 1/2 cup fresh lime juice
  • 1 tablespoon finely grated lime zest
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • 6 tablespoons unsalted butter, cut into small pieces
  • Pinch of fine sea salt

Instructions

  1. Zest the limes, removing only the thin green outer layer and avoiding the bitter white pith. Juice the limes until you have 1/2 cup fresh lime juice.
  2. Combine the whole eggs, egg yolks, and granulated sugar in a medium saucepan. Whisk thoroughly until smooth and evenly combined.
  3. Whisk the fresh lime juice, lime zest, and a pinch of fine sea salt into the egg mixture.
  4. Place the saucepan over low to medium-low heat. Cook while stirring continuously with a silicone spatula or wooden spoon, scraping along the bottom and corners of the saucepan to help the mixture cook evenly.
  5. Continue cooking for approximately 8–12 minutes, until the curd thickens enough to coat the back of a spoon and a finger drawn through it leaves a clear path.
  6. Remove the saucepan from the heat. Add the butter a few pieces at a time, stirring after each addition until completely melted and incorporated. Continue until the curd is smooth and glossy.
  7. For an exceptionally silky texture, pour the warm lime curd through a fine-mesh sieve into a clean bowl. Skip straining if you prefer to keep the lime zest in the finished curd.
  8. Press plastic wrap directly against the surface to prevent a skin from forming. Cool slightly, then refrigerate for at least 2 hours, or until completely chilled and thickened.

Notes

  • Zest the limes before juicing because whole fruit is much easier to zest.
  • Use only the green outer layer of the lime peel and avoid the bitter white pith.
  • Freshly squeezed lime juice provides the brightest flavor and is preferred over bottled lime juice.
  • Keep the heat low to medium-low and stir continuously to prevent the eggs from scrambling.
  • The curd will remain relatively soft while warm and will thicken substantially as it chills.
  • Key limes can replace regular Persian limes, although considerably more fruit will be needed to produce 1/2 cup juice.
  • For lemon-lime curd, replace part of the lime juice with fresh lemon juice.
  • Vanilla extract or vanilla bean paste can be stirred into the finished curd after removing it from the heat.
  • Store completely cooled lime curd in a clean airtight container in the refrigerator and use within about 1 week.
  • For longer storage, freeze the curd in a freezer-safe container for up to about 2 months, leaving room for expansion. Thaw overnight in the refrigerator and stir or whisk before serving.

Nutrition

Find it online: https://thefamilycooking.com/how-to-make-homemade-lime-curd/