Lime curd

Ah, lime curd, we love you… so sweet and tart, so smooth, so rich,  so  wonderfully versatile.  It is divine sandwiched between cookies (gingersnaps are particularly worthwhile),  but you can also put it in miniature tart shells,  spread it on muffins or scones, or use it as a cake filling.  Such a workhorse of a recipe, and really quite simple, calling for just a few ingredients.

Here is a simple recipe– make it often, keep it in your fridge and you will always be able to snazz up a recipe at short notice:

Print Recipe
lime curd
Servings
cups
Ingredients
Servings
cups
Ingredients
Instructions
  1. Place sugar, butter, lime juice and zest in the top of a double boiler. Stir over medium high heat until the butter melts. Cool slightly, then stir small amount of lime mixture into eggs. Reduce heat to medium. Slowly whisk egg mixture into lime mixture, whisking continually. Cook over medium low heat, stirring occasionally, until it thickens and coats the back of a spoon, about 20 minutes. Cool, cover and store in refrigerator.
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