Lime Curd

1

– 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

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2

Add fresh lime juice and eggs to the saucepan. Whisk until well combined.

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3

Strain the lime curd through a fine mesh sieve into a bowl to remove any cooked egg bits and ensure a smooth texture.

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4

Transfer the lime curd to a jar or container. Cover and refrigerate until chilled and thickened, approximately 1 hour.

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Full recipe & nutritional info on bakedbree.com