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.
177 K 4.8/5 (24 reviews)
55 min.
Easy
1.90 €
400 g
5 IngredientsLast modified on: July 10th 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
Times for this recipe
Preparation: 20 min.
Resting: 20 min.
Cooking: 20 min.
All in all: 55 min.
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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.
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).
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).
Keeping: A few days in the fridge in a sealed container.
Source: After Pierre Hermé.
How much will it cost?
- For 400 g : 1.90 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Lemon Tart / Meringue Pie
Lemon tart is one of the great classics of French patisserie. The are lots of versions with different kinds of pastry and filling. This one uses sweetcrust pastry (pâte sablée) and lemon curd as the filling. Just top with meringue for that other classic: lemon meringue pie.
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Little lime tarts
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This recipe uses (among others)
Butter
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Caster sugar
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Lime
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Egg
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