Homemade Lime Curd Recipe
This easy Homemade Lime Curd Recipe is thick, tangy, sweet and overflowing with fresh lime flavor. You only need 4 ingredients and under 30 minutes. It's so creamy, zesty and rich, you'll be happy to eat it on its own!
Prep Time5 minutes mins
Cook Time30 minutes mins
Course: Breakfast, Dessert
Cuisine: Fusion
Servings: 1 tart
Calories: 888kcal
- 3.5 oz Lime Juice and zest (100g) I use calamansi limes but you can use other types such as Key limes or Persian limes. Roll your limes or microwave them for 5-10 seconds to help them release more juice. (Unripe fruits, in particular, can be rather dry.)
- 3.5 oz Caster White Sugar (100g) Substitute: granulated sugar, brown sugar etc
- 1.75 oz Unsalted butter, cut into cubes (88% of a stick of butter if that helps!)
- 2 Whole eggs, whisked together
Set up your homemade double boiler/ bain-marie
Bring water to boil in a large Dutch oven then reduce to a simmer. (Make sure there is enough water in the Dutch Oven to keep boiling for 30 minutes.)
Place a non-reactive metal bowl over the Dutch oven, ensuring the bottom doesn't come into contact with the hot water.
Juice and zest the limes
Gently zest your limes, taking care not to take off the white pith which is bitter.
Use a juicer, press or reamer to juice the fruits. Mix with the lime zest.
Make the lime curd
Add the lime juice, zest and sugar to the bowl. Mix till the sugar is dissolved.
Whisk in the butter, adding it 1 lump at a time. The mixture will be warm but should not be hot (you don't want to scramble the eggs later!)
Add 2 Tablespoons of the hot lime mixture to the whisked eggs and mix well.
Slowly pour small amounts of the egg mixture into the lime mixture- not too much or it will curdle. Once half the eggs have been added, you can pour the rest in then continue heating it slowly over medium heat, whisking continuously till at the desired consistency.
To test if the lime curd is thick enough: Coat the back of a wooden spoon with the curd and run a finger through. The lime sauce is at the right consistency when the gap made by your finger remains.
The calamansi curd will continue thickening as it cools and overnight so leave it for a few hours before using (or it will be thin.)
Once cooled, store it in the fridge!
This recipe makes enough calamansi lime curd for 1 Lime Curd Tart.
Storage
Keep in a sterilised air-tight container in the fridge for 10-12 days.
Alternatively, you can freeze it for 12 months. (Defrost it in the fridge for 1 day before using.) Use an ice cube tray so that you can defrost small amounts instead of everything at 1 go!
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
Calories: 888kcal | Carbohydrates: 108g | Protein: 12g | Fat: 49g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 434mg | Sodium: 133mg | Potassium: 251mg | Fiber: 0.4g | Sugar: 101g | Vitamin A: 1765IU | Vitamin C: 30mg | Calcium: 76mg | Iron: 2mg