Luscious lime curd! It’s here and it’s citrusy delicious! It’s everything a lime a curd should be, including NOT being “green.” Like it’s cousin, Key Lime Pie and a luscious lime curd may have a hint of green, but that’s it. I was informed once by a friend in Florida that they don’t eat green key lime pie as they know food coloring was added. However, I am not against food coloring, but unless it’s for icing, I try not to use it.
Lime curd is fantabulous in tarts, yogurts, meringue cookies, pavlova & of course pies. Citrus is so refreshing with savory and sweet, I can’t imagine a life without it! This particular lusciously lime curd is simply a combination of egg yolks, fresh lime juice, lime zest, sugar and butter. Heavenly lime bliss.
For a smooth and creamy texture, before cooking, I strained the beaten eggs & egg yolks through a sieve to remove the undesirable “wiggly” things. I am a hyper-texture driven gal. I do not allow those things into many pies or fillings; even though I have never come across one when I know it’s in there.
The strained eggs, sugar, cream, lime juice & zest and sliced up butter all go into the sauce pan at once over low to low-medium heat. As the butter slowly melts the mixture thickens; hence there is no cornstarch or flour needed. Pure citrus curd magic.
As soon as the curd has thickened, pour into a bowl with plastic wrap pressed onto the surface. Refrigerate and cool. The plastic wrap eliminates any undesirable skin from forming on the curd.
Once cooled, your lime curd is ready for whatever dessert is on your menu. My favorite is meringue “cookies” like little mini pavlova’s (recipe coming in the next few weeks). So darn delicious. If lime is not your favorite, click here for Lemon Curd, same process, but lemony lovely.
Citrus loving pie peeps unite!
Luscious Lime Curd
Ingredients
- 2 large eggs, beaten and strained through sieve
- 3 egg yolks, beaten and strained through sieve
- 1-1/4 cup pure cane granulated sugar
- 2/3 cup fresh lime juice (juice of 4 limes, plus extra bottled lime juice to make 2/3 cup)
- Zest of 1 medium lime
- Dash of salt
- 6 tablespoons butter, cut into pieces
Instructions
- Zest the lime, avoid the white pith, and set aside in a small bowl.
- Squeeze out juice to measure with remaining juice needed for recipe.
- Pour the beaten eggs & egg yolks through a sieve to remove the "wiggly" undesirable part (I am a texture-driven gal, if you are not, this step is not necessary).
- Add the strained eggs into a saucepan with sugar, lime juice, zest, salt and cut up butter pieces.
- Over low-medium heat, cook while stirring constantly with a whisk (I use a flat-bottom whisk that gets into the corners of the saucepan). As the butter melts the mixture will slowly start to thicken, this will take about 10-12 minutes.
- Remove from heat, pour into a bowl, place plastic wrap pressed onto surface and refrigerate until cooled, about 2 to 3 hours.
