There is Lemon Curd then there is Lime Curd. Okay, that sounds cheesy [laughs] however, I would say this, it is not everyday that you hear about or see Lime Curd especially in the food markets. What is more popular is the Lemon Curd. I always try to make whatever possible at home than buying it. I wanted to make a Lemon Curd but I didn’t have lemons as it turned out, I had used all of them for my detoxing water (it’s January after all:-) ). And I had lots of limes, so I thought I should use them; lemons and limes are citrus cousins after all. If you have tasted a store-bought lemon curd before, when you make this lime curd and taste it, you will notice a distinct tartness between the two. For me, store-bought lime curd tends to be way too sweet and my homemade lime curd has just enough sweetness, however it gives life to the tartness and acidity of the limes and a slight eggy taste which is overpowered by the limes and sugar.
I have used this recipe as part of my cake toppings and a filling in other desserts, and absolutely love it every time. I hope you enjoy it, and please do give me feedback once you make it, whether here or on social media.
2 Egg Yolks
3 Whole Eggs
100g White Sugar
60g Butter, Softened
Juice of 6 Limes
- Add egg yolks, whole eggs, sugar and lime juice in a heat proof medium bowl and slightly whisk.
- Put the bowl over simmering water in a sauce pan or boiler on medium heat, and whisk for about 20 to 25 minutes or until the mixture covers the back of the spoon. Be careful not to let the mixture boil or it will curdle.
- Remove from simmering water once it thickens and add butter, then whisk until all is thoroughly combined.
- Let it cool and store in an air tight mason jar then refrigerate.
- Keep it for up to 2 weeks.