Laura Davis makes a delicious lime curd without corn starch. Just don’t tell her mother about it.
By Laura Davis
Fruit curds are versatile and a little goes a long way. This sweet and tangy indulgence is easy to make, but can also be a bit troublesome. Incorporating the eggs correctly, cooking at a medium heat and constant stirring leads to a smooth and creamy curd with very few egg bits or none at all. If you have ever rushed making a curd by heating it too quickly or slacked when you should have been stirring, then you may already know scrambled egg enhanced curd is not what you are looking for. 
Lemon curd always makes me think of my mom. Mom loves lemon anything so lemon meringue pie showed up often when I was growing up. I do have her recipe and I know it is good but it uses cornstarch as a thickener along with egg yolks and water (that’s right water, I had to do a double take the first time she gave me this recipe). No disrespect mom but I wanted to keep my recipe simple and focused on two techniques: mixing the eggs and sugar with a whisk or mixer until well blended and the cooking method. There are many recipes for making fruit curds. Some use yolks only or other additional thickeners or less butter or the addition of salt or more sugar and on and on (and water?!). I am not saying anyone of these recipes is wrong or right because as long as they work – they’re right!
Oh and don’t be afraid of making a curd. Once you get the hang of it, it is a cinch. Sometimes a little practice is all you need.
You might be wondering why make lime curd? You can spread it on toast, use it as a filling for a tart topped with raspberries and fresh whipped cream, I really love it on vanilla ice cream with toasted coconut, as a filling for a cake but what actually I had in mind was as a spread for coconut bread that I made. I couldn’t help myself. Doesn’t that sound good?!
Here is a recipe for Lime Curd that I adapted from Joy of Cooking, 75th Anniversary Edition.
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Lime Curd Recipe – Sweet, Tangy and Versatile
- Total Time: 8 mins
- Yield: Makes 1 1/4 Cups 1x
Description
Laura Davis makes a delicious lime curd recipe.
Ingredients
- 3 large eggs
- 1/3 to 1/2 cup (63g to 96g) of sugar (I used 1/2 cup (96g) in recipe above)
- Zest of 1 lime
- 1/2 cup (0.118L) of fresh lime juice
- 6 tablespoons (3/4 sticks) unsalted butter, cut into small pieces
- 1/2 teaspoon of vanilla (optional)
Instructions
- Whisk the eggs and sugar in saucepan until a light lemony color.
- Alternatively this can be done in a stand mixer and then added to the saucepan. This will take a minute or two in the mixer and more if doing by hand. Add in the zest, lime juice and pieces of butter.
- Place saucepan over medium heat and constantly whisk mixture until it starts to thicken. Allow it to come to a simmer for a couple of seconds and remove from heat.
- Add vanilla here if you choose to. Cool to room temperature and then place in a container in the frig. It will thicken more as it cools down.
- Prep Time: 3 mins
- Cook Time: 5 mins
- Category: Condiment
- Cuisine: American
I FIND IT MUCH EASIER AND SAFER IN A DOUBLE BOILER……..QUERINO
Laura this looks delicious! I love lemon curd, but have never had lime curd before, and love the idea of pairing it with coconut bread. I have never made a curd myself so this is a great inspiration. :)
Congrats Laura on this yummy curd, it’s something I can’t stop from eating until I see the bottom of the jar!
This sounds delicious and perfect. I’ve yet to attempt making fruit curd but you are convincing me to give it a try.
I love citrus curds! I made orange and lemon curds, but never tried it with lime, great idea
I love the sound of this curd Laura! I’ve only ever made lemoncurd once (and that was last week) and it was in fact easier then I had thought it would be but the taste could have been better. Definitely trying out your recipe!
Not all curd recipes are the same. Getting good limes or lemons is really important. Here, in the US, I try to find the juicier Mexican limes. I love curds, the more tangy they are the better!