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Recipe Summary

Yield: Makes 3/4 cup

Ingredients

Ingredient Checklist

3 large egg yolks, strained

Grated zest of 1 lime

1/4 cup freshly squeezed lime juice (4 limes)

6 tablespoons sugar

4 tablespoons unsalted butter, chilled and cut into pieces

Gallery

Recipe Summary

Yield: Makes 3/4 cup

Recipe Summary

Yield: Makes 3/4 cup

Recipe Summary

Yield: Makes 3/4 cup

Yield: Makes 3/4 cup

Makes 3/4 cup

Ingredients

Ingredients

  • 3 large egg yolks, strained
  • Grated zest of 1 lime
  • 1/4 cup freshly squeezed lime juice (4 limes)
  • 6 tablespoons sugar
  • 4 tablespoons unsalted butter, chilled and cut into pieces

Directions

Combine yolks, lime zest, lime juice, and sugar in a saucepan. Whisk. Set over medium heat; stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until thick enough to coat back of wooden spoon, 5 to 7 minutes.

Remove saucepan from heat. Strain curd into a bowl. Add butter, a few pieces at a time; stir with wooden spoon until smooth.

Lay plastic wrap directly on the curd’s surface to keep a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour. Store refrigerated in an airtight container up to 2 days.

Reviews

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Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Lime Curd

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Lime Curd

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest