Ingredients for Lime Curd
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lime Curd? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Lime Curd
- Sterilize enough small jars with metal lids (approx. 4 cups total capacity) – we recommend running them through the dishwasher on a hot cycle and leaving them inside to stay warm.
- In a large bowl, thoroughly beat 4 large eggs.
- Strain the beaten eggs through a fine-mesh wire strainer into a clean bowl and set aside.
- Finely shred the zest of 6-8 limes (about 1/3 cup).
- Juice the limes to yield 1 2/3 cups of fresh lime juice.
- In the top of a double boiler (or a heatproof bowl set over a pan of simmering water), combine 1 cup granulated sugar and 1/2 cup (1 stick) unsalted butter.
- Stir constantly over simmering water until the butter is completely melted and the mixture is smooth.
- Gradually whisk in the strained eggs, lime juice, and lime zest.
- Continue cooking, stirring frequently with a spatula, until the mixture thickens to the consistency of a light custard and the white foam disappears from the surface (about 15-20 minutes). Be careful not to let it boil or scramble the eggs.
- Remove from heat and immediately spoon the hot lime curd into the warm, sterilized jars.
- Allow to cool slightly before sealing the jars tightly with the lids.
- Refrigerate completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
137g
Fat
51g
Carbs
13g
