Lime Curd
LIME CURD
For lemon curd, increase the amount of sugar by 2 tablespoons.
LIME CURD
For lemon curd, increase the amount of sugar by 2 tablespoons.
Lime Curd
Ingredients
  • 4 large egg yolks
  • ½ cup cane sugar
  • 3 ounces fluidfreshly squeezed lime juice
  • 4 tablespoons unsalted butter at room temperature
  • 2 teaspoons finely grated lime zest
Instructions
  1. In a heavy, nonreactive saucepan, beat the yolks with the sugar until well blended. Stir in the lime juice and butter. Cook over medium-low heat, stirring continually, until it starts to thicken into a sauce. If it starts to steam or boil, remove from heat and continue to stir. The sauce will resemble a thin hollandaise when cooked, and will coat the back of the spoon. If the sauce boils, it will curdle.
  2. Once the curd is thickened, remove from heat and pour through a strainer to remove the coagulated bits of protein. Stir in the lime zest and cool. Store in a jar in the refrigerator. Makes one cup lime curd.
    Lemon Curd
Recipe Notes

Nutritional analysis per tablespoon: 65 calories, 1 gram protein, 7 grams carbohydrates, 4 grams fat, 2 mg. sodium, 0 grams fiber.

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