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I have a slight addiction. It’s called homemade curd. Lemon curd, lime curd, whatever. I can eat it with a spoon.
Instead of paying $4 a jar and breaking the bank, I decided to make my own.
Now you can too!
Have you ever had lemon curd? Chances are, you’ve seen it used in a plethora of lemon recipes here on this blog. I’ve added the sweet stuff to a Cake roll, to breakfast pastry, and even to milkshakes.
Curd is one of those things that you don’t realize you love until you try a spoonful. Thicker and creamier than jam or jelly, it’s got the consistency of a pudding, but it’s much, much better.
I’ve always been in love with lemon curd and I’d never seen lime until I visited Harry & David this past April. I bought a jar of lime curd while I was there and proceeded to come home and eat it all. Then I cried because I was out of lime curd and there is no Harry & David store near me. (Ahem, H&D, let’s remedy that please?)
Then I went to Miami and fell in love with Key Lime. I came home and bought a bottle of Key Lime Juice (actual key limes are hard to find sometimes) and tried to remake my lemon bars into key lime bars. For some reason, that recipe failed horribly. Then I had a bottle of key lime juice in my refrigerator. What to do, what to do.
Answer: Key Lime Curd. {Or, regular lime curd, if you don’t want to use Key Limes.}
This recipe is so simple, so easy, and so basic. It’s done in under 10 minutes. You only need a handful of ingredients – and you don’t even need real limes.
{Limes are super expensive right now. I guess there’s a shortage?}
The basics of homemade lime (or lemon) curd include: eggs, sugar, juice, zest (if you have it), and butter. You cook the eggs, sugar, and juice together until it thickens, then you add the butter. The butter gives it creaminess and lots of depth.
Plus, butter is good.
Now, you can argue with me all day about whether curd should have whole eggs or just yolks. This recipe includes whole eggs because honestly? I hate wasting the whites. I know, I know. I should make meringue. I should make waffles. I know that. I should also vacuum every day and not let my dog lick me, but I do.
I always, always forget I have whites in the refrigerator. ALWAYS. So I used whole eggs. Waste not, want not.
Now, I have 2 recipes for lemon curd on this blog already. One uses yolks only. One uses no eggs. I’ve made Glory’s lemon curd several times and it only has yolks. What’s the difference? Not much, to my tastebuds. This curd is slightly thicker than the other yolk-only recipes I’ve tried. My mouth, however, didn’t notice a difference.
The other tip I have for this recipe that might be different from others you’ve read is this: before I add heat, I whisk all the ingredients together in the pan. Once they’re whisked (which looks kind of like scrambled egg mixture before you cook it) then I put the pot on the stove. This way you will have less chances that the whites of your eggs will get lumpy. I didn’t need to strain my curd, but you can if you want.
This is all great, you say. But how do you eat lime curd, you want to know.
Me, laughing. How do you eat lime curd. With a spoon!
But you can also put it on toast, dip crackers in it, or add it to yogurt to make a dip for fruit. Put it in whipped cream, swirl it into fro-yo, or fill a cake with it.
Have I mentioned the spoon?
My mouth is watering looking at the photo. Excuse me, I have more lime curd to eat.
Lime Curd
Ingredients
- 3 large eggs
- 3/4 cup granulated sugar
- Pinch of salt
- 1/2 cup fresh lime juice or bottled Key Lime juice
- Zest of 1 large or two small limes or Key limes
- 4 tablespoons unsalted butter diced
Instructions
- Place eggs, sugar, salt, juice, and zest in a medium saucepan. Do not put it over the heat yet. Whisk the ingredients together until smooth.
- Place over low heat. Stir constantly with a wooden spoon until the mixture thickens, about 4-5 minutes. Turn all the way to low and add the butter. Stir until smooth.
- Remove from heat and pour into jar(s). Makes just shy of 2 cups.
Recipe Video
Recipe Nutrition
Sweets from friends:
Key Lime Gooey Bars by Mom on Timeout
Frozen Key Lime Margarita Squares by Dinners, Dishes, and Desserts
Lemon Streusel Bars by Something Swanky
THIS IS HEAVENLY BLISS FOR MY TASTE BUDS
Assuming you have a surplus of limes and want to save them for later use by making lime curd… (and there is too much to eat it all straight out of the jar straight away, coz this is seriously yummy!)
Assume also that jars were washed properly, sterilised in the oven, and a good seal is achieve.
Is it safe to store unopened jars in the pantry or should they be stored in the fridge? (Obviously store in fridge after opening)
Thanks
I haven’t ever canned or jarred anything – it’s on my bucket list, ha – so be sure to follow guidelines for canning. https://nchfp.uga.edu/how/can_02/lemon_curd.html
Dorothy Kern’s recipe for Easy Lemon Curd on this site states:
It’ll bubble and coat the back of a spoon and that’s how you know it’s done.
I presume that means letting it come to the boil
Lush just made it for a piece of toast,mega quick and tasty
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Any ideas on how many yolks to use instead (I recently made swiss meringue buttercream, and have leftover yolks which I’d like to use) would it still be 3, or would I use more? Thanks 🙂
I think 4 egg yolks would work perfectly.
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