This recipe is the second in a 5-day lemon-lime recipe extravaganza, which began with lemon curd and will culminate on Sundae Sunday with my recipe for Pimm’s No. 1 Ice Cream Cup. Having made a delicious and simple lemon curd, I decided to convert the recipe into one for lime curd. Just as easy, and just as delicious.
(based on lemon curd recipe by Alton Brown)
- 5 egg yolks
- 1 cup granulated sugar
- 6 limes, zested and juiced
- 1 stick cold butter
- Put water in a medium saucepan to a depth of about 1 inch. Place the saucepan over medium-high heat and bring to a simmer. Lower heat.
- Combine eggs and sugar in a metal bowl large enough to fit over saucepan without the bottom of the bowl touching water in the pan. Whisk until light, about 1 minute.
- Add lime juice and zest to the egg mixture, place bowl over simmering water, and cook, stirring constantly, until thickened, 5-7 minutes. Remove from heat.
- Cut butter into 10 pieces and whisk it into lime curd, one piece at a time, stirring until melted before adding the next piece.
- Scrape curd into a container, cover the surface with plastic wrap, and refrigerate until well chilled.
Makes 2 cups.
As with the lemon curd, this curd is great in ice cream, pie, and tarts, or on toast, scones, or a spoon. The lime curd will keep in the frigde for at least 3 weeks, but don’t stir it, or it will break down and become liquidy.