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. 😀
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. 😆
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. 😀
- 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
- 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.
- 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.
- Recipe Adapted from Joy of Baking
Adapted from Flavor the Moments' Lemon Curd recipe.
Yummy, I looove love love lime!
Me, too!!
Great idea, I’ve never tried this but think I will make it this weekend. Thanks for the post!
Lime curd is too good to be true. I hope you try it, and thanks for stopping by!
You had me at lime….anything with lime is my favorite! I made a Lime Curd Cake back in May that I still dream about. Really, though, I could eat the whole bowl of lime curd just by itself! 🙂
I remember your lime curd cake! It looked so good. I swear, every bite I take of lime curd is an OMG moment.
I can’t wait to try your curd recipe as I tend to like a more tart version.
This has plenty of lime kick, which I love. Thanks, Karen!
Confession – I’ve never made either lemon or lime curd! I feel like I’m missing out. I think this needs to be fixed soon!
If you love citrus, this is a must. I think you’ll love it!
What a gorgeous curd and a great flavor! I think I’d stuff mine into cupcakes or spread on top of pancakes… mmm!
It’s great in or on cupcakes, and I’m sure it would be on pancakes, too! I love it because its so versatile.
How unique! You see and hear lemon curd everywhere. Lime curd definitely deserves its own post. Thanks for sharing your recipe Marcie.
Lime curd definitely should not be left out.
Love the bright color of anything lime! I can’t wait to see how you use this!
I posted my granola tart shells with Greek yogurt, lime curd, & blackberries today. Check it out if you can!
Help needed please,have just started making curds,i have got lemon curd setting ok but cannot get lime curd to set,any ideas please.
Do you have unflavored powdered gelatin? If so, add a tablespoon of gelatin to about 1/4 cup of water and let it soften. Cook it over medium low heat to dissolve the gelatin and once it’s smooth, whisk it into your curd. Place the curd in the fridge and it should set up nicely. Hope that helps!
In the process of trying your suggestion,will keep you informed of the outcome!! Thank you for the idea
Still have to make a slight adjustment to the quantity of gelatin as the amount of ingredients i used was slightly more than your recipe,what is the quantity your recipe makes please,thank you again for your help.