| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 1 1/2 cups |
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 1 1/2 cups |
Ingredients
- 3/4 cup sugar
- 4 teaspoons grated lime zest, plus 1/2 cup lime juice (from 3 to 4 limes, or use bottled Key lime juice)
- Pinch of salt
- 3 large eggs plus 3 egg yolks
- 4 tablespoons cold unsalted butter, cut into small pieces
Instructions
- Whisk the sugar, 1 tablespoon lime zest, the lime juice and salt in a medium saucepan. Whisk the whole eggs and yolks in a small bowl, then whisk into the lime mixture.
- Cook the mixture over medium heat, whisking constantly, until it¿s thick like pudding, 6 to 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.
- Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming; let cool to room temperature. Stir in the remaining 1 teaspoon lime zest. Cover and refrigerate until completely set, at least 4 hours and up to 5 days.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 223 |
| Total Fat | 12 g |
| Saturated Fat | 6 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 0 g |
| Sugar | 25 g |
| Protein | 4 g |
| Cholesterol | 186 mg |
| Sodium | 65 mg |
| Serving Size | 1 of 6 servings |
| Calories | 223 |
| Total Fat | 12 g |
| Saturated Fat | 6 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 0 g |
| Sugar | 25 g |
| Protein | 4 g |
| Cholesterol | 186 mg |
| Sodium | 65 mg |
Reviews
First time making custard/curd. I used fresh limes, and cooked just using a regular medium size pot. Turned out perfectly. No lumps. I think the cooking temperature is key.
I wasn’t very impressed with this recipe. I’ve been making scones a lot lately so I made lemon curd just a few days ago and that was silky and just the right level of sweet. This recipe turned out eighty under sweet and even though I used a double boiler and whisked the entire time I still got some clumps. It also had an oddly sharp edge to it and the lime juice didn’t have the same edge so I’m confused about that. Disappointing.
This is amazing. Very simple and relatively fast. I could eat it by the spoonful! I expect this will be how I use up extra limes in the future. Used about 3 1/2 limes. Worth it to have a great rasp and citrus press. I am planning on using it to fill lime cupcakes.
My daughter wanted lime in her bday cake; I was hesitant (not a big fan of lime unless it’s with tequila) but this recipe is easy and delicious!
Absolutely delicious! I used this curd to fill my macarons. Will use this recipe again, again and again.
Absolutely delicious!
Everyone loved this one!