Homemade fruit curd is a real treat and actually very simple to make. One of our readers, Cathy, sent us this recipe after seeing our recipe for Limoncello Ice Cream Sundaes. The sundae recipe calls for a jar of store-bought lemon curd and Cathy suggested we make our own – because it really does taste much better! We tested it and agree – homemade lemon (or lime) curd is much better than store-bought.
So here is the lime version of Cathy’s lemon curd recipe – perfect for filling Mary Jordan’s Coconut Lime Cupcakes.
Thanks so much for sharing this, Cathy. It is absolutely delicious!
- 6 Tbsp. butter, softened to room temperature
- 1 cup sugar
- 2 large eggs, plus 2 egg yolks, combined
- ⅔ cup fresh lime juice
- 1 Tbsp. lime zest
- Combine butter and sugar in a medium bowl or the bowl of a stand mixer and mix for two minutes.
- Slowly add the beaten eggs / egg yolks, and beat for 1 minute more.
- Mix in the lime juice. (It may look slightly curdled, but it will smooth out when cooked).
- Transfer the curd to a heavy bottomed pan (non-stick works best) and heat, stirring constantly, until the sauce thickens - about 8 minutes. (It should be the consistency of pudding). Do not boil!
- Remove from heat and stir in the lime zest, if desired.
- Cool the lime curd at room temperature for 10 minutes, then transfer to a plastic or glass containers (canning jars work great) and cover tightly with a lid or saran wrap to prevent a skin from forming on top of the curd.
- Will keep in the refrigerator for up to two weeks.