You won’t believe how many ways you can use this rich and creamy, citrusy and sweet, incredibly versatile Lime Curd.
When life gives you a bunch of lemons, you make lemonade, right? Well, when life gives you a bunch of limes, I suppose you could make limeade, but why not whip up a batch of thick and creamy lime curd? This sweet and tart, glossy, custard-like confection can be the star of the show or a bright enhancement to so many pastries and desserts, that you’ll find yourself using it all the time.
Chances are you’re already familiar with lemon curd, which was invented in England in the 19th century and originally used as a spread for bread or scones. That recipe, appearing in The Lady’s Own Cookery Book in 1844, was different from the one we know today. In fact, it was more like an even earlier recipe for something called “lemon cheese”—where lemons and lemon peel were mixed with cream and then pressed through a cheesecloth to separate the curds from the whey. No one seems to know when the recipe came to include the ingredients we now use, including eggs and butter, but at least we know why it’s called curd.
It’s not clear when people started making lime curd, but it’s easy to imagine how lovers of citrus might think to substitute limes for lemons. For our recipe, you only need five ingredients, which you probably have on hand, and in a few simple steps that take very little time, you’ll have a bright, sweet, silky lime curd that tastes delicious and has the most luxurious mouthfeel.
Tips For The Perfect Lime Curd
Start with fresh limes (the lime juice that you can buy in plastic bottles will not do for this recipe!), and use a microplane for zesting. Once you’ve whisked together the zest, sugar, juice, and eggs, set the saucepan on medium-low heat and gather your patience. The key here is that you must stir continuously for about ten minutes until the curd thickens; otherwise, the mixture could curdle (and even though it’s called lime curd, we don’t want to see any clumps forming from the eggs separating while they cook). Another tip is to make sure that you don’t overcook the mixture by allowing it to come to a boil. Once the curd has thickened and coats the back of a wooden spoon, it’s time to take it off the stove and add the butter. Make sure the butter is cold and that you incorporate it one piece at a time. This gives the curd its glossy beauty.
How To Make Ahead And Store
Store cooled lime curd in an airtight container (we like glass jars for this), and it will last up to 1 month in the refrigerator and up to 3 months in the freezer. If frozen, thaw overnight in the fridge before use.
Serving Suggestions
Using lime curd as a spread has remained popular since its invention. It’s delicious on regular Scones, but it’s truly magical on these Lemon And Vanilla Bean Scones With Un-Clotted Cream. Actually, this lime curd pairs really well with all things citrus. We love to spread it on slices of Clementine Yogurt Olive Oil Cake and on this Easy Orange Pound Cake.
Lime curd also makes a delectable filling. Try it in between the layers of this Vanilla Cake Recipe, or for an amazingly tasty treat, between two Ginger Cookies. You can also add a bright tartness and beautiful color to these Mini Almond Cheesecakes Baked In A Jar by adding a layer of lime curd. And if you love the classic combo of lime and coconut, use the curd to frost this Coconut Sheet Cake. At Christmas, we serve the slices of this bright-green-topped cake with big dollops of Coconut Cream and Sugared Cranberries.
Lime Curd
Ingredients
- 3/4 cup granulated sugar
- 1 tablespoon finely grated lime zest
- 1/2 cup fresh lime juice
- 3 large eggs
- 4 tablespoons unsalted butter cut into small pieces
Instructions
- In a medium saucepan, combine granulated sugar and lime zest. Mix them together until the sugar is moistened and fragrant.
- Add fresh lime juice and eggs to the saucepan. Whisk until well combined.
- Cook the mixture over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10 minutes.
- Remove the saucepan from heat. Add the butter pieces, one at a time, stirring until each piece melts before adding the next.
- Strain the lime curd through a fine mesh sieve into a bowl to remove any cooked egg bits and ensure a smooth texture.
- Transfer the lime curd to a jar or container. Cover and refrigerate until chilled and thickened, approximately 1 hour.
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