Fresh Lime Curd
Fruit curd is one of our favorite things to make and eat! Our fresh lime curd has only a handful of ingredients – notably egg yolks (we’d used the white previously in a cake recipe), sugar, lime juice and butter.
Curd can be made one of two ways – either over a double broiler or directly in the pan. While a double-broiler is technically a safer method, we’ve always found it to take more than double the time to thicken, so use make ours directly in a sauce pan, stirring frequently and near constantly and watching the curd until thickened.
Fresh fruit juice is essential to a bright tasting curd. Squeeze the limes fully into a small bowl to start. We use caster sugar as it is finer and melts easier, but you can also use cane sugar, if that’s what you have at home.
To start, place your yolks, sugar, juice and salt in a small sauce pot over medium or medium-low heat. Be patient, while whisking … the thickening process takes quite some time! Keep an eye on your curd and take only small breaks between whisking. Once your mixture thickens, stir in your butter until dissolved. Let cool to room temp and then cover and chill. We like to freeze our curd to use later. It will thicken slightly more as it cools and chills.
So, what can you use this curd in? So many possibilities! It’s easy and fresh over some toast, yogurt or gelato. It’s also perfect to topping a cheesecake (white chocolate!), filling a tart shell, or placing between layers of fluffy cake. This recipe makes a small-ish batch so double it if you require more.
We hope you love our fresh lime curd & also try our passionfruit curd! Find more recipes & inspiration here!
Fresh Lime Curd
Ingredients
- 3 large egg yolks
- 1/2 cup caster sugar (scant 1/2 cup)
- 1/3 cup fresh squeezed lime juice
- pinch salt
- 2 1/2 tbsp unsalted butter
Instructions
- Whisk together all ingredients except butter in a small saucepan
- Place over medium or medium-low heat and whisk constantly until thickened. This takes anywhere from 7-15+ minutes, so be patient
- Remove from heat and whisk in butter. Remove to airtight container and let cool at room temperature
- Cover & chill or freeze
Notes
- Double this recipe if using in a tart or larger recipe; these measurements make about 1/3-1/2 cup curd total
- If you don’t have caster sugar, simply use cane sugar
Nutrition
