Lime Curd

lime curd

Does lime curd deserve it’s own post?  I think it does.  It doesn’t just get its own post, it owns this post.  😉  I’ve previously posted Lemon Curd, so of course, lime get’s it’s own post, too.  Now, I can’t tell you how many times I’ve made lemon curd, and this is the first time I’ve made lime curd.  Why?  I really don’t know.  I make key lime desserts all the time, so I have no explanation.  I’m just happy I’ve finally gotten around to it.  This Lime Curd is SO fresh and bright, with a wonderful sweetness that complements so many things.  I’m so sorry it’s taken me this long to make it.  I will definitely make up for lost time.  😀

lime curd

I used my lemon curd recipe exactly, but simply substituted the lemon juice and zest for lime.  Of course, when you find key limes, you can use them here, too.  You won’t believe how simple this is to make, yet it will amplify almost any dessert, as well as scones, and Greek yogurt.  Lime curd lends a citrusy pop of flavor….like a lime firecracker.  POP!  Hey, it’s almost July 4th, so just give me a break on that one.  Please. 😆

lime curd

Many lime curds out there contain quite a bit of butter.  I think too much butter muddies that fresh citrus flavor, so I only use a little.  My lemon and lime curds are bit more on the tart side, but when you’re using it with something sweet, you really can’t tell.  I promise, you’ll love it.  Tomorrow’s post will utilize this lime curd in one the yummiest new ways.  It was SO delicious, that I can’t wait to share it.  😀

lime curd

Lime Curd
 
Prep time
Cook time
Total time
 
Lime Curd is sweet and packed with fresh lime flavor. It's perfect for pie fillings, or as a topping for cheesecake, pound cake, scones, or even Greek yogurt.
Serves: varies
Ingredients
  • ¾ cup granulated sugar
  • 3 eggs
  • ½ cup fresh lime or key lime juice (3-4 large limes)
  • 2 tablespoons unsalted butter, cut into small chunks
  • 1½ tablespoons lime zest
Instructions
  1. Whisk together the granulated sugar, eggs, and lime juice in a stainless steel or heat proof bowl. Place over the top of a pan of simmering water and cook, whisking constantly so the egg doesn't curdle, until the mixture thickens to the consistency of sour cream, about 10 minutes. Remove from heat and pour the curd through a fine mesh strainer placed over a medium bowl, using a spoon to help it through. Add the butter, and stir until completely melted. Stir in the lemon zest. Let the curd stand at room temperature. The curd will thicken as it cools.
  2. Once the curd has cooled, place plastic wrap over the surface of the curd to keep a skin from forming, and store in the refrigerator. Serve chilled. The curd will keep in an air tight container in the refrigerator for up to 1 week.
  3. Recipe Adapted from Joy of Baking
Notes
Substitute with lemon or orange juice for lemon or orange curd.

Adapted from Flavor the Moments' Lemon Curd recipe.