lime curd

Lime Curd

More zing than lemon curd. Serve on toast, biscotti, as a filling between layers of cake, or straight up.


  • 3 ounces (6 Tablespoons) unsalted butter
  • 1 cup sugar
  • 2/3 cup lime juice (about 4 limes)
  • Zest of 4 limes, divided in two
  • 4 large eggs, well beaten
  • Pinch of sea salt


Makes 2 cups.

Use a double boiler over simmering water (do not let the bottom of the bowl touch the water because you will end up with scrambled eggs).

Put the butter in the top pot and allow it to melt. Add the remaining ingredients (sugar, juice, 1/2 of zest, eggs, salt). Whisk for 5 minutes or until curd begins to thicken. Then stir continuously, alternating with a whisk and a wooden spoon until the curd thickens. Add the remaining zest. Continue to stir continuously, alternating with the whisk and spoon until the curd thickly coasts the spoon, about 5 minutes more.

Remove the curd from the heat and whick until no more steam rises (5 to 10 minutes). Pour into glass jar. Cool completely, then cover and refrigerate.

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This is a recipe copied from Chef Alice Waters served at Chez Panisse