We have lemon curd, so why not lime? I used Martha Stewart’s key lime curd recipe and adapted it using regular limes. I was also surprised to see that this recipe doesn’t require tempering some of the lime mixture into the eggs, then returning the tempered mixture back into the pan for further cooking, like you do with lemon curd.
It does take a while for this mixture to reach the right consistency, so prepare to stand at your stove for about 12-15 minutes. The end result is absolutely worth it, though. You can use this curd in vanilla lime cupcakes, coconut cupcakes, or whatever else your heart desires.
Ingredients
- 1/2 cup sugar
- 2 large eggs
- zest of 1 lime
- 1/4 cup lime juice (about 2 medium limes)
- 4 tablespoons butter, cut into small pieces
Preparation
Place a bowl and sieve next to your stove for easy access once your curd is cooked.
In a medium saucepan, whisk together sugar, eggs, lime zest, and lime juice. Cook over medium-low heat, whisking constantly, until the mixture holds the shape of the whisk – this will take about 12-15 minutes.
Remove from heat and whisk in butter a few pieces at a time until butter completely melts.
Strain the curd through your sieve and press a piece of plastic wrap directly onto the surface to prevent a skin from forming.
Chill for about 3 hours before using; I chilled mine overnight.
amy bakes in the 'burgh 