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.
157 K 4.9/5 (23 reviews)
55 min.
Easy
200 g
5 IngredientsLast modified on: July 10th 2011
For 200 g, you will need:
- 1
50 g caster sugar - 2
2 lime - 3
1 Egg - 4
50 g butter - 5
2.5 drops food colouring (optional) - Total weight: 315 grams
Change these quantities to make:
Change measures:
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 50 g caster sugar into a bowl and add the zest of the 2 lime.
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 1 Egg...
Stage 3 - 5 min.
...and mix thoroughly with the whisk.
Stage 4 - 2 min.
Add the juice of the 2 lime. 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 50 g butter and, if you wish, 2.5 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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 8 RDI=3 % | 70 RDI=6 % | 50 RDI=7 % | 720 RDI=40 % | 3,010 RDI: 40 % |
| Per 100 g | 2 RDI=1 % | 20 RDI=2 % | 20 RDI=2 % | 230 RDI=10 % | 960 RDI: 10 % |
How much will it cost?
- For 200 g : 0.95 €
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
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...
58 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.
47 K5 3 hours 25 min.
Little lime tarts
With this very quick recipe, you can make little tarts that are nothing like those you find in the shops.
124 K4.3 40 min.
This recipe uses (among others)
Butter
Like these other recipes: Leek and tuna loaf, Fried bread with leek and poached egg , Cocotte eggs with Comté, Grilled cheese, Turnip and Jerusalem artichoke soup, ... See them all 450
Caster sugar
Like these other recipes: Citrus syrup, Tarte Normande, Little caramelized peach tarts, Sicilian Epiphany Pie, Panna cotta, ... See them all 352
Lime
Like these other recipes: Mixed salad, "Land and sea" kebabs, Tex-Mex chicken burger, Lime crémeux, Citrus syrup, ... See them all 52
Egg
Like these other recipes: Chestnut and hazelnut biscuits, Elsa's Comtoise galette, Pink Reims biscuits, Clafoutis batter, Leek and artichoke tart à la piémontaise, ... See them all 226
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...July 1st 2019476 K 24.4 35 min.
Pizza dough
Pizza dough is a lind of bread dough with olive oil, which make it softer. This is the same dough that I use for pizzas and flammenkuches, this is no doubt incorrect, but it's very good nevertheless. At home we used to make pizza dough quite thick, and flammenkuche as thin as possible.September 22th 2024502 K4.6 1 hour 60 min.
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).October 17th 2018302 K4.3 2 min.
Shortcrust pastry (pâte brisée)
This is for sweet or savoury tarts, quiches or pies. The difference between this and sweetcrust pastry (pâte sablée) is in the very small amount of sugar and the absence of ground almonds.December 29th 2019378 K 24 35 min.
Rum babas
Rum baba is a classic French dessert, consisting of a small cake soaked in rum syrup and filled with a little Chantilly (whipped cream).November 24th 201396 K3.9 3 hours 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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.