Lime Curd
Silky smooth, sharp lime curd made with whole eggs for a brighter more vibrant taste.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 100g ½ cup granulated sugar
- Zest of 4 persian limes
- 3 large eggs
- 120g or ½ cup freshly squeezed lime juice
- Pinch fine sea salt
- 57g or ¼ cup butter (cold)
Instructions
- 1
Slice the butter and place it into a bowl. Set a fine mesh sieve over it.
- 2
Place the sugar into a small pot. Zest the limes over the sugar then rub the sugar and zest between your fingers for a few minutes, until the juices are released and it’s the texture of wet sand.
- 3
Crack the eggs over the sugar and add the pinch of salt, whisk with a fork until well combined.
- 4
Pour the lime juice in then whisk and set over medium low heat.
- 5
Cook, whisking and stirring frequently, until the curd thickens and covers the back of a spoon.
- 6
Pour the curd through the sieve into the bowl of butter. Press the curd through and scrape the bottom to ensure you get all the curd you can.
- 7
Stir until the butter has melted and the curd is smooth.
- 8
Lime curd is yellow in color, if you’d like it to have a more green hue add a drop of green food coloring.
- 9
Store in the fridge in an airtight container. It’ll keep for 2 weeks.