My favorite homemade Lime Curd recipe. This fresh curd recipe can be used for any citrus -- lemon or lime and beyond!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 2 cups
- 1 cup granulated sugar
- 4 large eggs
- 4 teaspoons grated lime zest , plus 1/2 cup freshly squeezed lime juice (about 4 limes)
- 1/2 cup unsalted butter , cut into about 14 small pieces
In a medium nonreactive saucepan, whisk together the sugar, eggs, lime zest and juice. Cook over medium-low heat, whisking constantly, until the mixture is thickened, about 12 minutes.
Remove from the heat and whisk in the butter, one small piece at a time, until thoroughly combined. Set a mesh strainer over a glass bowl and strain the mixture. Use immediately, or store in the fridge with plastic wrap directly on the surface of the curd, to prevent a skin from forming.
To set the curd, chill 3 hours or overnight. Use as cake filling, pastry filling, spread for toast or muffins, filling for tarts, etc.