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.
174 K 4.9/5 (23 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.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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
Little lime tarts
With this very quick recipe, you can make little tarts that are nothing like those you find in the shops.
137 K4.3 40 min.
Two-coloured chocolate-orange tart
This tart, with its twinned chocolate and orange flavours, is a bit fiddly to make. The fillings are fairly straightforward (classic chocolate ganache and orange curd), but it is tricky to ensure that the fillings do not run into each other. You will need to make a divider but, as you will see, this...
72 K5 2 hours 35 min.
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.
60 K5 3 hours 25 min.
This recipe uses (among others)
Caster sugar
Like these other recipes: Oat shortbread biscuits, Caramelised walnuts, Almond dacquoise, Chocolate-chestnut cream cake, Strawberry mousse with mascarpone, ... See them all 364
Butter
Like these other recipes: Colcannon, Basic cake batter - the French way, Fillet of salmon meunière, Sautéed green vegetables, Crisp apricot and pistachio tart, ... See them all 481
Lime
Like these other recipes: Mascarpone fondant with two lemons, Blackcurrant, vanilla and lime verrine , Four-tier glasses, Pear and lime meringue pie, "Land and sea" kebabs, ... See them all 53
Egg
Like these other recipes: Clementine Creamy, Checkerboard biscuits, Paris flan filling, Soft Croque-monsieur with 3 cheeses, Shortcrust pastry (pâte brisée), ... See them all 243
Other recipes you may also like
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your hands. Please note that it's very important to make it several hours before using it, if possible the day before, as then it's much easier to work. July 1st 2019501 K 23.8 35 min.
Household cake (Gâteau de ménage)
A traditional recipe from Franche-comté, it's a flat round kind of brioche, covered with an egg cream called "Goumeau". June 15th 2020516 K 25 3 hours 60 min.
Stewed rhubarb
This is perhaps the best known use of rhubarb, and can be used as the basis for other recipes. October 13th 2010306 K4.4 55 min.
St Tropez tart
This famous dessert from St Tropez is more of a cake than a tart. The sugar-sprinkled brioche layers are sandwiched together with a rich vanilla filling which is a mixture of confectioner's custard and whipped cream. September 11th 2018124 K3.8 3 hours 35 min.
Quince jelly
This quince jelly, with a very pronounced taste, will delight lovers of this fruit. October 23th 202235 K 1 hour 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-16)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.