In what has become an annual tradition, I’m launching into spring with a new delightfully-tart citrus curd…this time deciding to take lime curd for a spin!
As with my other citrus versions, this recipe is SO easy. Most people hear “curd” and think that it’s complicated and time-consuming. But this easy lime curd comes together in just a few minutes, with no special techniques or equipment.
Similar to my lemon curd, the flavor is quite sharp and it definitely needs a little bit more sugar than a “gentler” citrus like blood orange, pink grapefruit, or orange (which are a little more sweet and floral).
This lime curd is absolutely perfect on top of a (sweet, marshmallowy) pavlova, with fruit and whipped cream inside of crepes, or maybe slathered between cake layers.
There are a few tips for making sure you get the best end result. First, make sure you avoid an aluminum saucepan, as it can react with the citrus juice. I use stainless steel instead.
Also, don’t add the lime juice to the egg and sugar mixture until you’re ready to start heating it and whisking…if the citrus juice sits with the egg, it can “cook” it and cause little bits of white cooked egg that need sieved out. If it happens, it’s not a big deal, just sieve it out.
Add the sugar, egg, and salt to a small saucepan (see notes on what type) and whisk together until smooth. Then turn the stove on medium-low heat and immediately add the lime juice and zest and start whisking.
Whisk continuously over medium to medium-low heat. The mixture will become frothy as you whisk. When the liquid becomes hot enough to cook the egg, the mixture will begin to thicken and no more liquid will separate from the foam.
It will take at least 5 minutes of whisking over medium heat for the mixture to thicken, but will vary depending on your cookware and your stove.
Don’t be tempted to turn the heat up too high, just be patient. At around 5 minutes, the mixture should be thick enough to coat the back of a spoon.
Then remove the pan from the heat. Add one tablespoon of butter at a time, whisking until each has fully melted into the sauce before adding the next.
As the butter is melted into the sauce, it will become less frothy and more silky in texture, and look more glossy rather than foamy.
Once all of the butter has been whisked in, add a tiny drop of green gel food color (if you want it to be pale green, indicating the lime flavor). This is optional, you definitely don’t need to do it.
No matter how hard I try, I always add too much and end up with an intenser neon green 🙂
Transfer the curd to an air-tight container and refrigerate until completely cooled (2-3 hours at least). It will thicken more once it’s cool.
This is the perfect thing to make you pucker up a bit, and pairs awesomely with super sweet desserts! Honestly, I’ve even dipped shortbread cookies in it in a pinch…
This lime curd would be great with:
- Mini Pavlovas with Grapefruit Curd & Berries
- Almond Pavlova with Balsamic Berries & Whipped Cream
- Easy, Basic Crepes
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Easy Lime Curd in 10 Minutes
This super easy lime curd recipe only takes 10 minutes, and no special techniques or equipment. It's a delightful, silky tart curd that is great with pavlova, crepes, cakes, & more. How to make lime curd, the best homemade lime curd recipe!
Ingredients
- 1/4 cup + 1 heaping tablespoon of granulated sugar
- 1 large (whole) egg, room temperature
- 1/3 cup of fresh lime juice (yes, fresh, non-negotiable)
- Zest of 1 lime (2 if they're tiny)
- 3 1/2 tablespoons of butter, cut into pieces (no need to soften)
- A tiny pinch of sea salt
- Optional: a DROP of green gel food coloring
Instructions
- Add the sugar, egg, and salt to a small saucepan (see notes on what type) and whisk together until smooth.
- Then turn the stove on medium-low heat and immediately add the lime juice and zest and start whisking.
- Whisk continuously over medium to medium-low heat. The mixture will become frothy as you whisk. When the liquid becomes hot enough to cook the egg, the mixture will begin to thicken and no more liquid will separate from the foam.
- It will take at least 5 minutes of whisking over medium heat for the mixture to thicken, but will vary depending on your cookware and your stove. Don't be tempted to turn the heat up too high, just be patient. At around 5 minutes, the mixture should be thick enough to coat the back of a spoon.
- Then remove the pan from the heat. Add one tablespoon of butter at a time, whisking until each has fully melted into the sauce before adding the next. As the butter is melted into the sauce, it will become less frothy and more silky in texture, and look more glossy rather than foamy.
- Once all of the butter has been whisked in, add a tiny drop of green gel color (if you want it to be pale green, indicating the lime flavor). This is optional, you definitely don't need to do it.
- Transfer the curd to an air-tight container and refrigerate until completely cooled (2-3 hours at least). It will thicken more once it's cool.
Notes
- Don't use aluminum cookware, as it will react with the citrus juice
- It helps to stir together the sugar and egg first, before adding the lime juice and then putting it on the heat...the acidity can "cook" the egg a bit, causing those tiny bits of white cooked egg that need sieved out. Start whisking quickly when adding the lime juice, to prevent this.
- You definitely want to use fresh lime juice for this.
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