Lime Curd Recipe
Ingredients:
- Juice and rind from 6 limes
- Juice from 1 lemon
- 12 0z (340 g) sugar
- 4 free-range eggs
- 4 oz (112 g) unsalted butter
Method:
- Wash the limes and lemon. Finely grate the rind from the limes.
- Cut in half and squeeze out the juice, removing any pips.
- Put the juice and rind, beaten eggs and other ingredients into a double saucepan or heatproof-bowl over a hot pan of water) on low heat and heat gently until all the sugar has dissolved.
- Continue cooking until the mixture thickens.
- Remove the rind.
- Turn into hot, clean, sterilized jars and seal at once.
- Label when cool.
Makes about 1½ lbs (675 g) of Lime Curd.
Making Fruit Curds Help
This article will get you started and explain the finer ponts of making your own fruit curds:
Making Your Own Fruit Curd?
Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometers, strainers and muslin. available from Allotment Shopping. Cookware, Marmalade, Jam & Chutney Making Equipment.
Filed under All Recipes, Fruit, Fruit Curds, Lemons, Limes, Val's Preserves, Vegetarian Recipes by 
Leave a Comment
Comments on Lime Curd Recipe
Carol @ 3:48 pm
I made this recipe and it is delicious. One thing confused me however – how do you remove finely grated rind?
Val @ 12:27 am
I use a finely slotted spoon.
Tom @ 11:07 am
Made this last week and it tastes gorgeous. Great site and I'm looking forward to trying out some other stuff. Thanks
Doris Laycock @ 9:07 am
To remove the zest from the cooked curd, press the hot curd through a fine sieve before bottling.
Lisa and Brendan @ 12:28 pm
how long does it store in jars?
Val @ 1:25 pm
All homemade curds don't last long (because of the eggs). They're best kept in the refrigerator and eaten within 2 or 3 weeks at the most.
eddy @ 10:42 pm
I have made the lemon curd but used a potato peeler for getting rind off. So much easier to get the rind out at the end. First time I have made it, very pleased thanks
michael wright @ 4:34 pm
if you grate the lime zest on a micro plane you can leave it in the curd and it tastes great, you dont HAVE to take it out
Jillian @ 4:48 pm
DEE-licious. Thanks alot. I only got 600mls though; maybe the limes weren't juicy enough
Iain Hovelt @ 9:08 pm
Michael is right – no pun…- a fine microplane gives an easily taken fine zest which if left in the curd intensifies the taste and leaves an old fashioned feel to the curd -
Andrea @ 1:24 pm
Just made this and it is sooooo yummy.. I think i will try the microplane next time as the kids moaned about the bits.. I made about 600ml with organic fruit and can taste the lemon..