The Best Easy Lime Curd Recipe Plus 10+ Lime Curd Uses

The Best Easy Lime Curd Recipe Plus 10+ Lime Curd Uses

Sweet, rich and tangy, lime curd is easy to make and the perfect decadent treat! Homemade lime curd will beat the store version every time and can be used for so many different desserts!

Course Dessert

Cuisine American, French

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 177kcal

Author Danielle Wolter

Ingredients

¾ cup lime juice
2 teaspoons lime zest
1 cup sugar
6 egg yolks
6 tablespoons unsalted butter chilled, divides into 1 tablespoon pieces

Instructions

Heat the lime juice, sugar and zest in a saucepan over medium heat until the sugar is dissolved.
Whisk the egg yolks in a medium sized bowl.
Temper the egg yolks by pouring a VERY small amount of the warm lime liquid into the egg yolks while whisking. Keep adding small amounts until half the lime mixture has been incorporated into the egg yolks.
Pour the egg yolk mixture back into the saucepan and whisk together.
Continue to heat over medium heat. Add the cold butter, one piece at a time, whisking until melted. Continue adding the butter pieces, one at a time until melted, until it has all been incorporated. Be sure to whisk constantly while doing this.
Continue whisking for about 5 minutes, or until the mixture has thickened and started to bubble a little.
Remove from heat, strain through a sieve (optional) and let cool at room temperature. Pour into a jar and store in the fridge for up to 2 weeks.

Notes

ALWAYS use fresh lime juice in this recipe.

When heating the lime juice mixture, it should not boil, it only needs to get warm enough that the sugar dissolves.

When tempering the eggs, it is very important to add only a SMALL amount of the heated lime juice mixture to the egg yolks at a time. This will help prevent the eggs from cooking.

When adding the heated lime juice mixture, make sure to be whisking constantly while you add any hot liquid.

Always use COLD butter when making this recipe.

If your curd doesn’t seem thick enough after cooking it the recommended time, don’t worry. The curd will thicken as it cools.

Curd is done when it reads about 170°F, but you will likely be able to tell by the consistency of it.

You can strain the lime curd through a cheesecloth to make it ultra smooth, but I don't typically find this to be necessary.

You can freeze lime curd in an airtight container for up to 1 year. To thaw, place in the fridge overnight. I recommend freezing in batches so you can thaw out portions at a time as needed.

Nutrition