This lime curd recipe is modeled after my best lemon curd recipe. Basically we’ve traded lime juice for the lemon, except we’ll need many more limes!
Lots of fresh lime juice: One thing that sets my curd recipes apart is the higher ratio of juice to sugar; I like a strong taste. If the fruit is tart and sour I want that flavor to come through and not be lost in the eggs and sugar. This lime curd uses freshly squeezed lime juice and quite a bit of it, it gives the curd a sharp, impossibly lime taste.
No leftover egg whites: Most curd recipes use egg yolks primarily as thickeners which contribute to the curd’s thick and silky texture. I’ve found I can use whole eggs and still get that silky custard-like texture.
Cold butter incorporation: For this recipe, as with my others, you’ll incorporate the butter at the end – after cooking the egg/juice/sugar portion of the recipe. The butter should be cold, straight from the fridge, and mixing it in is the very last step. The curd is hot enough to melt it and doing it this way ensures we have a shiny, very silky texture.
If you’ve got a thermometer (candy, laser or instant read) you can use this to determine when the curd is done cooking. At around 170 F the curd will have thickened and you’ll want to immediately remove it from the heat.
Without a thermometer you’ll know the curd is done when it’s thickened all over (not just at the bottom – keep stirring to cook it evenly) and coats the back of a spoon. To test this, dip a wooden spoon or rubber spatula into the curd and look at the back of it, if it runs off immediately the curd isn’t done cooking. If it holds and ‘coats’ the spoon, it’s likely done.
If you have access to key limes (I so rarely find them!) and wanted to use those instead you’ll need lots, lots more limes to make the curd as they are much smaller. The curd will be less tart, key limes are not as acidic, and deliver less punch but I think they could be quite lovely here (if you have the patience to juice and zest like 30 limes :p)
Make lime curd stuffed cookies (my current favorite!).
Spoon it over a pavlova or mini pavlovas.
Spread over toast.
In between cake layers (lime cake, vanilla cake would be great here).
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