Easy Lime Curd
Fresh and creamy lime curd bursting with bright flavour and colour. Perfect for cakes, tarts, toppings, and more.
Servings: 2.5 cups
Ingredients
- 4 whole eggs
- 2 egg yolks
- ¾ cup lime juice
- 1¼ cups granulated sugar
- 1 tbsp lime zest
- ¼ tsp salt
- ½ cup unsalted butter
Instructions
- In a non-reactive saucepan, whisk together eggs, egg yolks, sugar, lime juice, lime zest, and salt.
- Place saucepan over medium-low heat and cook, stirring constantly with a wooden spoon, until mixture is warmed through.
- Stir in cold butter, 1 tbsp at a time, until melted and combined. Continue cooking and stirring until the mixture is thick enough to coat the back of a spoon, about 10-15 minutes. Be careful not to boil curd: it should be steaming but not bubbling. Immediately remove from heat.
- Pour hot curd through a fine mesh strainer into a non-reactive bowl. Press a sheet of plastic wrap directly against the curd and allow to cool. Refrigerate until ready to use.
Notes
Lime curd can be stored in the fridge for up to 2 weeks.