Lime Curd is sweet, luxurious and bursting with fresh lime flavor. It comes together in about 10 minutes, keeps for weeks in the refrigerator, and it's freezer friendly!
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.
3/4 cup granulated sugar, 3 large eggs, 1/2 cup fresh lime or key lime juice
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.
Notes
Pro tip: Juice the limes up to a few days in advance or freeze fresh lime juice until you're ready to make the curd.
Substitute the lime juice with your favorite citrus. This would make a wonderful key lime curd recipe, or use lemon, orange or grapefruit.
Many citrus curds out there contain almost an entire stick of butter, which masks the tangy citrus flavor in my opinion. I choose to use less butter to let that fresh citrus flavor shine through!
The curd will keep in an air tight container in the refrigerator for up to 4 weeks, or freeze it for up to 3 months following the instructions in the FAQs section.