5 Minute Lime Curd
User Reviews
5
5 Minute Lime Curd
Description
The 5 Minute Lime Curd blends lime juice, lime zest, sugar, and eggs directly in a power blender that gently heats and thickens the mixture over a few minutes. Then cubed butter is slowly incorporated for a silky texture and glossy finish. The use of caster sugar ensures a fine consistency without granules. The finished curd sets to a spreadable consistency once chilled and can be stored refrigerated for several weeks.
The tart lime flavor is brightened by the buttery smoothness, giving it a fresh, creamy taste profile. This curd is excellent as a topping on toast, scones, or as a filling in cakes and pastries.
Sterilizing jars by washing, boiling, and heating them in the oven helps preserve the curd safely. Filling jars while hot and refrigerating promptly maintains freshness. If a power blender is not available, traditional cooking methods with whisking over heat can be used instead.
Ingredients
- 2 lime zested and juiced, large
- 2 egg large
- 200 g caster sugar
- 55 g butter cubed, room temperature, unsalted
Instructions
- Put the lime juice, eggs, lime zest and caster sugar into the KitchenAid Artisan Power Plus Blender in that order.
- Slowly turn the speed dial up to full speed (11) and blend for 4 minutes (it will heat up in this time).
- Then turn the dial back down to 6, remove plug from lid and add the cubed butter a little at a time allowing each addition to be thoroughly mixed in.
- Blend for a further 30 seconds.
- Pot up into a hot sterilised jar/jars – makes 300 mls.
- Store in fridge where it will keep for few weeks.
Notes
- Sterilize jars by washing with hot soapy water or dishwasher, then rinse with boiling water and dry in a 140°C oven for 20 minutes until curd is ready.
- Lids should be sterilized by pouring boiling water over them and drained before use.
- If a power blender is unavailable, use a stovetop method with constant whisking as referenced in Granny's Quick Lemon Curd recipe.
User Reviews
Overall Rating
5
You'll Also Love
