If you’re a fan of lemon curd, I’m sure you’ll also love the delicious zesty-ness of lime curd too. As popular as lemon curd is with many people, myself included, sometimes it’s good to ring the changes.
How to make lime curd.
Lime curd is just as easy to make as lemon curd and needs only a few ingredients. It’s traditionally made over a bain marie (bowl suspended over a pan of water) which provides a gentle heat preventing the eggs from scrambling and spoiling the curd. Whether you’re making lemon curd, orange curd, or this refreshing lime curd, the mixture will need constant stirring once the eggs are added waiting for it to thicken. You will know when it’s ready when a line can be traced into the spoon and the curd no longer runs to fill the line.
Lime curd uses.
Lime curd can be used in the same way as lemon curd. As we know it’s really great spread onto a round of toast, but how about rolling some into a swiss roll, sandwiching some between macarons, layering some in a Victoria Sandwich cake, or even adding some to cupcakes for a secret filling like these Coconut & Lime Cupcakes. And with the school year about to finish soon it would also make a lovely edible gift for your child’s teacher when finished with a fabric lid and pretty ribbon.
So, here’s how to make homemade Lime Curd.
Homemade Lime Curd
- 125 g unsalted butter cubed
- 200 g caster sugar
- 5 unwaxed limes zst & Juice
- 3 large eggs lightly beaten
- Sterilise the jars. Heat the oven to 140c /120 fan / Gas 1. Wash the jam / kilner jars and lids (if using) by either placing them in hot soapy water or in the dish washer for a hot wash. Rinse them well. Without drying them lay the jars and lids on a tray (for ease of moving them) and place in the warm oven to dry completely. If you’re using kilner jars, boil the rubber seal as dry heat can damage them.
- Set up a bain marie. Place the butter, sugar, lime juice & finely grated zest into a heat proof bowl (we use a pyrex bowl) . Set the bowl over a pan of water to create a bain maire ensuring the water level is shallow enough so as not to touch the base of the bowl. Set the bain marie on the hob over a low to medium heat.
- Allow the butter and sugar to melt. Stir the mixture frequently with a wooden spoon whilst the butter and sugar melts. Keep the pan on the medium heat until the sugar has completely dissolved, you will no longer feel or hear any granulation from the sugar. Remove the bowl from the pan and set onto a cloth. Reduce the heat under the pan.
- Add the eggs. Strain the lightly beaten eggs through a sieve (to remove any sinew) into the bowl. Stir with the wooden spoon.
- Cook slowly. Replace the bowl on the pan. Constantly stir the mixture whilst it slowly cooks. It will gradually begin to thicken and have the consistency of custard. It is ready when you are able to draw a line on the back of the spoon with your finger without the curd running back into the line. This stage will take between 20 – 30 minutes.
- Decant into jars. Ladle the cooked hot curd into the pyrex jug and then pour into the sterilised jars. Whilst the curd is still hot seal the jars with a wax disc (wax side down) and slightly moistened cellophane held in place with an elastic band. Alternatively use the sterilised jar lids. Allow the curd to fully cool before placing in the fridge.
- Heatproof bowl
- Sterilised Jars / Kilner Jars
StoreOnce completely cool, store in the fridge. Sealed jars will keep for about 2 months in the fridge, though once opened it will last 1-2 weeks.
Cook’s TipsAvoid using jars which have previously contained strong flavoured food or tomato sauces as the aroma is unlikely to have been removed even with thorough washing.
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