Lime Curd Recipe

Rating 5.0
| 0
This sweet, silky, and tart lime curd is a cinch to make and incredibly versatile. Quick and easy to whip up, it can be used as a filling for French macarons, in a variety of tarts and pies, or spread on toasted brioche for a special tea-time treat.
Brunch
French
6
ingredients
8
steps
15
minutes
Chef Christina has held many accomplished titles in her culinary career, including some at Michelin-star establishments. Prior to cooking, she stole the spotlight on stage in famous musicals, and now her spotlight shines bright behind a simmering stove. Sharing her passion for the culinary arts with eager students, Chef Christina loves teaching her techniques from Italian to French cuisine and more.

Ingredients

Servings:
4
1/2 cup(s)
fresh squeezed lime juice
2 tblsp
lime zest (from about two limes)
1/8 tsp
kosher salt
1/2 cup(s)
granulated sugar, divided
4
egg yolks
4 tblsp
unsalted butter, see notes 1

Directions 8 steps | 15 Minutes

Step 1

In a small saucepan, combine the lime juice, lime zest, kosher salt and ¼ cup of granulated sugar. 

Step 2

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). 

Step 3

Bring the lime juice mixture to a boil over medium-high heat, whisking to dissolve the sugar.

Step 4

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.

Step 5

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. 

Step 6

Turn off the heat and whisk in the butter. 

Step 7

Strain the cooked curd by pressing it through a fine-mesh sieve. 

Step 8

Cool the curd in the refrigerator before piping it into pastries or spreading it into pies or tarts. Enjoy! (See notes 2.)


Notes:

  1. For dairy-free curd, replace the butter with a plant-based option.
  2. 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.

Nutrition Per Serving
View All
CALORIES
251
FAT
15.1 g
PROTEIN
2.4 g
CARBS
28.5 g

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