by Kylie Foster November 13, 2019
If you have an excess of limes at the moment, this lime curd recipe will be just the ticket. It has a lovely tang with just enough sweetness to balance it out. As much as I love lemon curd, I think I actually prefer lime curd more!
Curds are easy to make and freeze well in glass jars - honestly, when they thaw, they look just like a freshly made one. You can use it in all the same ways you enjoy lemon curd - my favourite is definitely served on toasted sourdough bread with plenty of butter but this would be a lovely filling in tart cases too.
80 g unsalted butter
1 1/2 cups sugar (I use raw golden sugar)
1 cup lime juice (this was approximately 8 small limes)
2 tablespoons lime zest
The hardest part about making curds is adding in the whisked egg without getting little scrambled bits of eggs through your mixture. If you usually don't have the best luck with this (or are feeling nervous), I recommend you add the eggs before you add the zest. This will allow you to pass your curd through a sieve to get out any stringy bits (if you'd already added the zest, you'd sieve those out too and they add a lot of flavour). If you do end up sieving out visible pieces of cooked egg then do this while the mixture is still quite running and then continue heating to thicken it up.
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