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Homemade Lime Curd

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This homemade lime curd is packed full of citrus flavor. Use it in desserts or simply slather it on muffins, toast or scones.

This simple lime curd is packed full of lime flavor and is perfect in cupcakes or slathered on toast.

I have had lemon curd before but lime curd was a whole new thing for me. It’s amazing and I love it. Yes. I’m in love with the jar lime curd sitting in my refrigerator.  How could I not? The stuff taste like key lime pie in a jar. Which happens to be one of my favorite desserts. I actually ate a few spoonful’s for breakfast this morning…don’t judge me.

Another great thing about homemade lime curd is that it’s very simple to make. And you all know I’m a fan of simple. It took about 2o minutes to cook and then all I had to do was wait for it to cool….which was the hard part Smile

Make sure to come and visit Nutmeg Nanny on  Monday to see a little something you can make with your lime curd….you will LOVE it!!!

This homemade lime cured is packed full of citrus flavor. It's perfect for desserts or simply slathered on scones or toast.


Homemade Lime Curd

This homemade lime curd is packed full of citrus flavor. Use it in desserts or simply slather it on muffins, toast or scones.


  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup sugar
  • 1/2 cup fresh lime juice
  • 1 tablespoon finely grated lime zest
  • Pinch of salt
  • 5 large egg yolks

Source: Epicurious


Place fine strainer over medium glass bowl. Melt butter in heavy medium saucepan over medium-low heat. Remove from heat. Add sugar, lime juice, lime peel, and salt; whisk to blend. Add yolks and whisk until smooth. Return saucepan to medium heat and whisk constantly until curd thickens slightly and leaves path on back of spoon when finger is drawn across and instant-read thermometer inserted into curd registers 165°F (do not boil), 10 to 12 minutes (mixture will not be as thick as traditional curd but will resemble slightly thickened sauce). Pour curd into prepared strainer; discard solids in strainer. Place plastic wrap directly onto surface of curd and chill overnight.

DO AHEAD: Can be made 1 week ahead. Cover and keep chilled.

The curd needs to chill overnight, so prepare it one day ahead.



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