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Creamy, buttery and oh so mouthwatering lime curd. Ah citrus, my favorite. I’m always looking for new recipes with lemon, lime, or orange. I like my sweets to taste so good they hurt! Love sour stuff.
This recipe is pretty much the same as other curds. I used regular limes, but if you can get your hands on key limes, that would be awesome too. You would need probably double the limes though, those suckers are tiny!
Curds can be used in so many deserts. From cookies and cakes to tarts and pavlovas. The stuff freezes well too!
Lime Curd
Ingredients
- 3 egg yolks
- 1 cup sugar
- ¼ tsp salt
- ½ cup fresh lime juice
- Zest if 1 lime
- 4 tbsp butter
- 1 tbsp cornstarch
Instructions
- Combine juice, zest, salt, cornstarch, and sugar in a small saucepan. Whisk till well incorporated.
- Turn heat to medium high.
- In a separate bowl, whisk egg yolks until frothy and paler.
- When lime juice mixture starts to boil, temper the egg yolks by slowly stirring in half of the hot liquid. Then add the tempered eggs back to the saucepan. Turn heat down to low.
- Let simmer 3 minutes while stirring.
- Take off heat and add in butter. Stir till combined.
- Pour through a fine mesh strainer to get smooth curd.
- Store in fridge after cools.
