Homemade Lime Curd Recipe
User Reviews
5
Homemade Lime Curd Recipe
Description
This Homemade Lime Curd Recipe uses freshly zested and juiced calamansi limes (or other limes) combined with sugar and unsalted butter, cooked over a bain-marie to gently heat the mixture without scrambling the eggs. The lime zest and juice provide aromatic citrus notes and bright acidity, while the sugar balances tartness. Whisked whole eggs are gradually tempered with hot lime mixture before combining fully and thickening into a smooth curd.
The double boiler method allows precise temperature control to create a creamy texture without curdling. The resulting lime curd has a rich, tangy flavor ideal for tarts or spreads.
Storage recommendations include refrigerating the curd in sterilized airtight containers for up to 10-12 days, or freezing portions in ice cube trays for long-term preservation, defrosting in the refrigerator before use. This recipe yields enough curd for a single tart.
Ingredients
- 3.5 oz lime 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, juice and zest
- 3.5 oz caster sugar 100g) Substitute: granulated sugar, brown sugar etc, white
- 1.75 oz unsalted butter 88% of a stick of butter if that helps!, cut into cubes
- 2 egg whole, whisked together
Instructions
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!
Notes
- Store lime curd in sterilized airtight containers in the refrigerator for up to 10-12 days.
- For longer storage, freeze the lime curd in ice cube trays, defrosting portions in the fridge as needed for up to 12 months.
- Rolling or microwaving whole limes before juicing helps increase juice yield.
- This recipe yields enough lime curd to fill one lime curd tart.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1tart
Amount Per Serving
Calories 888 kcal
% Daily Value*
| Calories | 888kcal | 44% |
| Carbohydrates | 108g | 36% |
| Protein | 12g | 24% |
| Fat | 49g | 75% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 2g | 100% |
| Cholesterol | 434mg | 145% |
| Sodium | 133mg | 6% |
| Potassium | 251mg | 5% |
| Fiber | 0.4g | 2% |
| Sugar | 101g | 202% |
| Vitamin A | 1765IU | 35% |
| Vitamin C | 30mg | 33% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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