Homemade Lime Curd
This Homemade Lime Curd is bright, zesty, and creamy! Perfect for scones, tarts, or by the spoonful, it’s an easy citrus delight you’ll love.
Equipment
- Medium Saucepan
- Mixing Bowl
- Whisk
- Sieve
- Jar or container
Ingredients
- 1/2 cup unsalted butter (1 stick)
- 3/4 cup granulated sugar
- 1/2 cup fresh lime juice (about 4-5 limes)
- 1 tablespoon finely grated lime zest
- pinch salt
- 5 large egg yolks
Instructions
From Start to Finish: Homemade Lime Curd
- Start by zesting the limes to get that fragrant lime zest. Use a microplane or fine grater to avoid the bitter white pith. Then, juice the limes until you have 1/2 cup of fresh lime juice. Set both the zest and juice aside.
- In a mixing bowl, combine the 5 large egg yolks and 3/4 cup of granulated sugar. Whisk them together until the mixture is pale and fluffy.
- Gradually whisk in the fresh lime juice, lime zest, and a pinch of salt into the egg yolk mixture. Ensure everything is well combined.
- In a medium saucepan, melt the 1/2 cup of unsalted butter over low heat. Once melted, slowly pour in the lime mixture, stirring constantly. Keep the heat on low and continue to stir as the mixture thickens, about 10-15 minutes, until it coats the back of a spoon.
- Pour the lime curd through a fine sieve into a clean bowl or jar to achieve a silky consistency.
- Allow the lime curd to cool to room temperature before transferring it into a jar or airtight container. Cover and refrigerate. The curd will thicken further as it cools.
Notes
- Always cook the curd over low heat and stir continuously to prevent scrambling the eggs.
- Strain the curd through a sieve for a smooth, silky texture.
- Store lime curd in an airtight container in the refrigerator for up to two weeks or freeze for up to three months.