Ingredients
Equipment
Method
- In a stainless steel bowl, whisk together the granulated sugar, eggs, egg yolk, and fresh lime juice. Make sure you mix them well, so the sugar starts to dissolve and the eggs blend seamlessly.
- Place the bowl over a pot of simmering water, creating a double boiler. This gentle heat is perfect for controlling the temperature and preventing the eggs from cooking too quickly. Continuous whisking is key here; it keeps the mixture smooth and prevents curdling.
- Keep whisking for roughly 10 to 15 minutes. You’ll know it’s ready when the mixture thickens enough to coat the back of a spoon. This is a crucial step that brings that beautiful texture to your Lime Curd.
- Once thickened, take the pot off the heat. It's time to strain the curd through a fine mesh sieve set over a medium bowl. This extra step removes any bits of cooked egg, leaving you with a silky smooth curd. Use a spoon to press the mixture through, extracting every last drop.
- Gradually incorporate the butter chunks and lime zest into the warm lime mixture. Stir gently, allowing the butter to melt completely, and mix until you achieve a smooth consistency. The scent of freshly zested lime will fill your kitchen!
- Transfer your Lime Curd into a clean jar. Let it cool to room temperature; this is essential for it to set properly. After it cools, cover it and refrigerate. The curd will thicken further as it chills, making it even more delightful.
Notes
Store the Lime Curd in an airtight jar in the refrigerator, where it can last for up to two weeks.