Bright, tart, and creamy - this Classic Lime Curd is the only recipe you'll ever need. It's refreshing and so delicious.
I love a good fruit curd, but lime might be at the very top of my favorites list. You can use this recipe and substitute almost any citrus or fruit juice. I love pineapple, grapefruit, passionfruit, and all the other options. The possibilities are endless!
Lime is just so refreshing. It's bright, tart, and not too sweet. You can use it in so many desserts and cakes. I love it when paired with raspberry, blackberry, coconut, and especially cherry. It's also great on its own. I have been known to sit and eat lime curd with a spoon, or put a dollop on a scone. I am confident that there is no wrong way to eat it!
What is curd?
Essentially, curd is a custard that is made with fruit juice instead of milk. It uses egg yolk and butter as thickeners. It is made very similarly to a pastry cream, but it is fruit juice based, rather than dairy based. It is used for a variety of things, like, Key Lime pie, lemon meringue pie, fillings for eclairs, in cakes and cupcakes, atop scones, and a million other delicious uses.
Steps to Make Lime Curd:
1. Bring lime juice and half of your sugar to a boil.
2. Combine remaining sugar with egg yolks, whisking to combine.
3. While whisking, slowly pour in the hot juice mixture - tempering the two liquids together.
4. Pour the egg, juice, sugar mixture back into the saucepan and slowly cook on low, whisking, until it begins to thicken.
5. Do not overcook - otherwise you'll have scrambled eggs! Gross. Whisk until you see a bubble or two, remove from the heat.
6. Whisking vigorously, add the cold butter to stop the cooking process. Strain into a clean bowl, cover with plastic wrap touching the surface of the curd. Chill! Enjoy!
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