Directions 8 steps | 15 Minutes
In a small saucepan, combine the lime juice, lime zest, kosher salt and ¼ cup of granulated sugar.
In a small heat-proof bowl, place the egg yolks and the remaining ¼ cup of sugar. Whisk the yolks and sugar gently to combine. Place the bowl on top of a damp kitchen towel to prevent slipping (or use a bowl with a non-slip bottom).
Bring the lime juice mixture to a boil over medium-high heat, whisking to dissolve the sugar.
Slowly temper the hot lime juice mixture into the egg yolk mixture by drizzling it into the yolk mixture very slowly and whisking vigorously. Aim for a thin stream of the hot liquid and hold the pot eight to ten inches over the bowl as you pour and whisk.
Return the tempered mixture to the saucepan and reduce the heat to medium-low heat. Cook, whisking constantly for 2-3 minutes, or until the curd thickens and can coat and hold itself on the back of a spoon. The curd should not boil, but you may see small bubbles break the surface around the sides of the pot.
Turn off the heat and whisk in the butter.
Strain the cooked curd by pressing it through a fine-mesh sieve.
Cool the curd in the refrigerator before piping it into pastries or spreading it into pies or tarts. Enjoy! (See notes 2.)
- For dairy-free curd, replace the butter with a plant-based option.
- On consistency: This curd will set relatively thick with a consistency fit for piping. For a thinner curd, add the juice of one more lime. For a thicker curd, add one or two more egg yolks.