1/1 Photo of Lime Curd
We ALL have had lemon curd - on scones, biscuits, and tarts, but this is an altogether different taste sensation. It isn't really tart (but definitely NOT sweet. Before you start. sterilize enough small jars with metal caps, (OLD jelly jars) - to hold 4 cups of curd. I usually just put them through the dishwasher on HOT, and leave them in there to stay warm. Will hold in refrigerator about 2 weeks.
My Private Note
Units: US | Metric
- 1Beat eggs thoroughly.
- 2Strain through wire strainer, into a bowl, and set aside.
- 3Shred, very finely, 1/3 cup zest from limes.
- 4Squeeze the juice from limes to make 1-2/3 cups liquid.
- 5Put sugar and butter in upper part of double boiler, set over simmering water.
- 6Stir together until butter is melted.
- 7Add lime juice, zest, and eggs to butter mixture.
- 8Cook, stirring frequently until white foam is absorbed from the surface, and mixture thickens to consistency of a light custard (approx. 15 minutes).
- 9Spoon hot curd into warm jars, cool slightly, and seal with lid.
- 11Share with friends.
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Nutritional Facts for Lime Curd
Serving Size: 1 (128 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 311.1
- Calories from Fat 156
- Total Fat 17.4 g
- Saturated Fat 10.3 g
- Cholesterol 118.1 mg
- Sodium 166.1 mg
- Total Carbohydrate 39.3 g
- Dietary Fiber 1.5 g
- Sugars 34.3 g
- Protein 3.1 g