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Lime (or lemon) curd

Lime curd is a delicious conserve and variation on the traditional lemon curd, made with limes, eggs and butter. It's the perfect filling for either large or small tarts.

95,2064.9/5 for 22 ratings

Last modified on: July 10^th 2011

For 400 g, you will need:

1 100 g caster sugar
2 3 limes
3 2 eggs
4 100 g butter
5 5 drops food colouring (optional)
Total weight: 630 grams

Change for:

Measures:

How long does it take?

Time required

Preparation	Resting	Cooking	Start to finish
16 min.	20 min.	18 min.	54 min.

Keeping:

A few days in the fridge in a sealed container.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 10 min.

Tip 100 g caster sugar into a bowl and add the zest of the 3 limes.

Stir with a whisk and leave for 10 minutes so that the sugar takes up the aromas of the zest.

Stage 2 - 10 min.

Add 2 eggs...

Stage 3 - 5 min.

...and mix thoroughly with the whisk.

Stage 4 - 2 min.

Add the juice of the 3 limes. Mix thoroughly again.

Stage 5 - 3 min.

Filter the mixture through a fine sieve and discard the zest.

Stage 6 - 1 min.

Tip the mixture into a pan.

Stage 7 - 8 min.

Leave over low heat, whisking gently until it thickens.

If you have an electronic thermometer, the temperature should reach around 82°C (180°F).

Stage 8 - 10 min.

Leave to cool for 10 minutes, until the temperature goes down to 60°C (140°F), then add 100 g butter and, if you wish, 5 drops food colouring.

Stage 9 - 5 min.

Mix thoroughly. Your lime (or lemon) curd is ready.

Remarks

For a classic lemon curd, use only 2 lemons (and, of course, no colouring).

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 400 g : 1.86 €

Note : These prices are only approximate

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Recipes which use this 3

Source

After Pierre Hermé.

More recipes?

This recipe uses (among others)

	Butter: You can get more informations, or check-out other recipes which use it, for example: Purée of Jerusalem artichokes with foie gras, Almond tuiles, Scallops with fondue of leeks, Winemaker's toast, Smooth mixed vegetable soup, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Cornmeal baps for Anne, Nantes Tourton, Nonettes, Kugelhof for Nanou, Confectioner's custard (Crème pâtissière, or French pastry cream), ... All
	Lime: You can get more informations, or check-out other recipes which use it, for example: Seared tuna with lemon and lime, Pear and lime meringue pie, Minted Melon, Red sea bream fillets in a soy-sauce marinade, Chaud-froid of grapefruit, pineapple and lime custard , ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Cornmeal baps for Anne, Pogne de Romans, Almond cream or frangipane, Mayonnaise, Cheese tart, ... All

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