Lime Curd

Course: Breakfast, Brunch, Desserts, Spreads

Cuisine: American, European

Prep Time: 20

Cook Time: 30

Chill time (overnight): 8

Total Time: 8 50

Servings: tablespoons

Calories: 103kcal

Author: Dini Kodippili

Not too sweet, deliciously tart lime curd, thickened with eggs and butter for a smooth, spreadable consistency, so that you can use it as a filling on its own too!

EASY - Great recipe for novice cooks. This recipe does require frequent supervision and stirring though. Do not leave it to cook unattended.

Makes just over 1 cup (300 mL).

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Ingredients

120 mL lime juice ½ cup, about 5 - 6 limes
100 g white sugar ½ cup
1 large egg
3 egg yolks from large eggs
Generous pinch of salt
170 g unsalted butter 1.5 sticks

Instructions

Optional - Zest half or all of the limes. Make sure to use a micro planer and ONLY zest the green part of the skin. Ideally, the zest should be very fine.
Cut the limes in half and squeeze the juice to make ½ cup of juice (strained). Make sure not to agitate the pith inside the limes when squeezing as this can lead to bitterness.
Place the sugar, eggs, egg yolks, and salt in a medium-sized saucepan. Whisk until you have a smooth and pale mixture.
1 large egg, 3 egg yolks, Generous pinch of salt, 100 g white sugar
Whisk in the strained lime juice well, and add the butter. You can also mix in the zest if you choose to add it.
170 g unsalted butter, 120 mL lime juice
Heat the mixture over medium heat while frequently whisking to melt the butter. When the butter is melted, increase the heat to medium high and whisk the mixture more frequently, until it registers at 180°F for a total cook time of about 10 minutes (the cook time will vary depending on the stove heat and the pot you use).
At 180°F, the lime curd will have a nappe consistency, where it coats the back of a spoon fairly thinly. At this stage, the lime curd can be strained into a jar / container and stored in the fridge to chill.
However, for a thicker lime curd spread - You can cook the lime curd further to thicken it more to a slightly translucent consistency. This can take up to a further 5 - 8 minutes (depending on the stove and pot used). The curd will reach 210 - 212°F, and may simmer, so it's important to keep whisking. Make sure you're CONSTANTLY whisking at a constant pace to prevent the lime curd from scrambling or splitting.
As soon as the lime curd reaches the right consistency, strain it immediately into a jar or container. Then put a plastic wrap on top, touching the whole surface of the lime curd (to prevent a skin from forming on top), and let it cool down slightly. You also have the option of using an immersion blender to briefly blend it to make sure the curd is homogenous.
Let the lime curd chill overnight in the fridge. I don't like to place hot lime curd in the fridge, but I don't like to keep the curd at room temperature for too long either. So, transfer it to the fridge within 30 - 60 minutes of making it.
Use as needed. The lime curd will keep for up to 7 days in the fridge, or 2 months in the freezer.

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