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Nutrition Facts
Serving Size 1 cups 236g Recipe makes 3 cups)
Calories 639
Calories from Fat 307		(48%)
Amount Per Serving		%DV
	Total Fat 34.1g	52%
	Saturated Fat 20.5g	102%
	Monounsaturated Fat 9.2g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 222mg		74%
Sodium 266mg		11%
Potassium 146mg		4%
Total Carbohydrate 85.3g		28%
	Dietary Fiber 2.5g	10%
	Sugars 77.3g
Protein 5.1g		10%
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Lime, Orange or Lemon Curd

Recipe #41567 | 45 min | 20 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: Pets'R'us
Sep 30, 2002

Easy to make and so many uses, I like to mix a few tablespoons with some rum and drizzle that over coconut ice cream. Not to forget it is a nice gift.

3 cups (change servings and units)

Ingredients

4-5 limes
4 ounces butter, cut in chunks
8 ounces sugar
2 large eggs, beaten

Directions

1
Soften the limes by rolling them back and forth with your hands on the kitchen counter; you will get more juice out of them if you do this.
2
Grate the zest very finely, take care that you don’t grate the white pith.
3
Squeeze the juice out of the fruit; you will need 150mL.
4
Put the rind (zest), butter, sugar and juice in a heatproof basin.
5
Stand this over a pan of boiling water and heat until the sugar and butter have melted.
6
Lower the heat, you don’t want the water to boil now.
7
Whisk in the eggs, when incorporated use a wooden spoon and stir until the curd has thickened and coats the back of the spoon, 20 to 25 minutes.
8
Pour into hot jars, when cool label them.
9
Use this recipe also to make orange or lemon curd, just make sure you have 150mL juice Keep in the fridge.

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Featured Reviews for This Recipe

From: Chef #1230348

On Aug 8, 2009

I made a lovely lime curd from this recipe. It was, as others have noted, easy and the perfect flavor. I used it as a mix in to a homemade french vanilla ice cream. It was a yummy, tart, summertime treat!

0 people found this review helpful

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From: Cheffie M

On Jun 18, 2009

Very easy and quite tasty. I tried the lime flavor since I had some limes in my fridge that needed to be used up. I cooled and chilled it, then folded some of the curd into some whipped topping and served it with shortbread cookies. It was delicious. I was eating spoonfuls of it by itself. I added the lime zest while it was cooking because I couldn't see wasting all that flavor from the zest, but I'm sure it would be great without it if you wanted to use the bottled juice. I will try this recipe for my lemon curd too. I love the fact that it uses whole eggs instead of just the yolks. Try this recipe, I'm sure it will be a hit!

1 person found this review helpful

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From: Evie*

On Oct 27, 2002

I made the lemon curd variety. It has the 'right' amount of sweet and the 'right' amount of tart for me. I did find it didnt thicken up as much as other lemon curd recipes Ive tried, but still an easy tasty recipe. Thanks for posting.

5 people found this review helpful

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From: Chef #218172

On Jun 1, 2005

Made the Lime Curd. It was awesome nice and tart. Nephew said like eating Key Lime Pie! Then made the lemon loved it. Like Lemon pie! Easy to make. Just follow the directions.

2 people found this review helpful

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