Macaroni and cheese dish that is quick, simple, and delectable. When you use so many pricey cheeses, fancy, designer mac and cheese can be expensive to make—often costing $40 or $50—but they aren’t always the best-tasting. This easy meal costs nothing and tastes good.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
Ingredients
- 1 cup sugar
- ¾ cup fresh lime juice
- ¼ cup butter
- 1 tablespoon lime zest
- 2 large eggs, beaten
Instructions
- Place sugar, lime juice, butter, and lime zest in the top of a double boiler; stir over medium-high heat until butter melts.
- Temper eggs by mixing 2 tablespoons hot lime mixture into eggs, stir to blend.
- Reduce heat to medium until water simmers. Slowly whisk egg mixture into the lime mixture. Cook over the double boiler until lime mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes.
- Cool slightly and spoon into a clean, glass jar. Cover and refrigerate.
Nutrition Facts
| Calories | 172 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 59 mg |
| Sugars | 26 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Do not be discouraged by those who said it did not set for them, I made it for the first time and it came out amazing, just be patient and cook it at low to medium heat until it thickens up very good, once its cold it will set, it is on the tart side so if you want it sweeter perhaps add more sugar and taste before combining it with the eggs and yes the mason jar is upside down to show it did set.
Followed recipe and ended up with the perfect result. Thank you.
This was my maiden voyage. As someone who’s keen on sauces, glazes, syrups, etc. et al., I had wanted to try this for a while, but had been timid. Today I had limes and time and this is so simple a child could be taught to make it (with some guidance, obviously). At first I worried it wouldn’t thicken, and it did. Then I thought the eggs would separate, but they didn’t. Then I worried it wouldn’t set, but it did. Fun, fresh, and tasty for just about anything you could imagine!
This is a fantastic curd recipe – for mixed citrus, as well as just lemons or limes. Depending on citrus used, adjust sugar quantities to taste. I used almost twice as much zest as called for to get a great citrus punch. You can double the recipe as well. No matter how you put it together it comes out silky smooth and with just the right firmness. Definitely use a double boiler, don’t overcook, and try adding about half the butter in the beginning and half at the end. Perfect.
This was absolutely delicious!! It was a little tart, but paired with something sweet it is perfect. I made this as a filling for strawberry cupcakes and the pair was wonderful! Very good.
just made this recipe and it is delicious, my first time making any kind of curd at it was so easy. I didnt have any fresh limes so used bottled juice and it was still lovely
2 stars for excellent taste. Unfortunately, this didn’t set for me.
This is exactly what I was looking for. Sweet enough to enjoy with enough tartness to showcase the limes. Delicious as is. And enough filling for six tarts. Perfect.
It’s a good recipe! I was using key limes and needed about an eighth cup to quarter cup more sugar. Also added and extra yolk for richness.
U.N.R.E.A.L.!!!!!!!! I had to quickly put it into the fridge to keep myself from eating it all. SO delicious!!! The recipe was super simple( I was worried about scrambling my eggs(didn’t happen)) I can’t rave enough about this. Will be using to top my pavlova with the addition of whipped coconut cream. I have NEVER left a review on allrecipes before but I HAD to create an account just to share my adoration of this recipe. YUM. thank you!!!!
I added one egg and little salt
Followed the recipe plus added a drop of green food coloring. Delicious.
One word to describe it – DELICIOUS!!! It’s addictive. I’m going to make again using lemons this time. I’m sure it will be just as delicious!
Have been making lemon curd for many years….was very careful to buy fresh limes and do everything exactly the way the recipe stated. That was 7 days ago…placed the jars into the fridge after it had cooled thinking it would solidify overnight. It still hasn’t set. Very disappointed…these were supposed to be Christmas presents.
A nice lime curd, reminding me of my mother’s recipe for lemon butter/curd. I ended up adding an extra egg for the recipe as it just was not as thick as I would like. I used this curd for part of a trifle that I was making.
This is absolutely delicious. I mixed it in with fresh homemade yogurt for the most amazing lime yogurt. My family is going nuts over it. On my second batch already.
Absolutely delicious and very easy to make! I did use about 1/8-1/4 cup less sugar as Beares limes are a bit less tart and acidic. This is an excellent dessert to follow a rich meal. It is also excellent with a raspberry sauce on top.
SUPER YUMMY and perfect flavor! I used Nellie & Joe’s key lime juice instead of fresh. I was lazy & didn’t use a double boiler. I ended up with a few little bits of egg in my finished curd. VERY easily remedied by straining the curd & it turned out perfectly. I will add more than 2 T of the mixture to temper the eggs next time. I used it to top a key lime cheesecake & it was a huge hit!
Curd is surprisingly simple to make! Only thing difficult really with this recipe was juicing the key limes! lol Nice a tart with a sweet undertone. Will definitely make again!
Used it for filling in cupcakes !! Perfect recipe the way it is!!
This has a great consistency …..not too thick…not too thin. It is very tart but tastes great when paired with something sweeter. I used it to fill a cake and frosted the sides with cream cheese frosting. So, paired with the sweeter cake and the sweet frosting, it created a lovely balance. Thank you for posting the recipe!