Lime curd is possibly even tastier than the more familiar lemon curd. It only requires a few ingredients, and is ready in under half an hour.
The main thing:
Other stuff:
View the original recipe via:
https://ohmydish.com/recipe/lime-curd
Add a small amount of water to the saucepan and bring to a boil over low heat. Grate the lime zest into a bowl which fits over the saucepan (bain-marie).
Add the sugar and butter and heat through. Stir occasionally with a whisk.
Squeeze the juice from the limes and stir it slowly into the butter mixture. Do not stir too vigorously; the lime curd should not become airy.
Add the eggs, 1 at a time, and keep stirring until the lime curd has reached the desired thickness. This may take up to 15 minutes, but keep stirring gently with a whisk.
Remove the mixture from the heat, pour it into a (sterile) jar and let it cool down completely. Enjoy!
How long can I keep lime curd?
If you store the lime curd in a sterile jar, you can keep it in the fridge for up to 3 weeks.
There are lumps in my curd, what can I do?
You can avoid lumps by stirring well after adding the eggs. If the eggs get too hot, they will solidify. If this has happened, and you don't want to make the curd again from scratch, you can press it through a fine sieve. Make sure you also strain out the lime zest.
