Lime curd is a beautiful and zesty spread that is super versatile. You can use it to top your meringue pie, make little no-bake cheesecakes or just simply have it on toast as a spread. Traditionally, it was served for afternoon tea with scones in Britain. Its citrus flavour is perfect in the warm months when you are longing for a refreshing treat. You can even freeze some of it and thaw as needed to incorporate into a sorbet.
Recipe Tester Feedback: "This recipe is super simple to follow and turns out the perfect jar of lime curd. Once the lime curd has cooled and spent some time in the fridge, it becomes gloriously thick, velvety smooth and simply more-ish! Don't say I didn't warn you!" - Claire
No: Gluten / Nuts
Contains: Dairy / Egg
Total Preparation Time 25 minutes
Makes 2-3 jars
Can be frozen
- sugar - 240g
- lime - 3, zest only, removed with a sharp peeler
- butter - 120g
- eggs - 3
- lime juice - 150g (from 2-3 limes)
- Place the sugar (240g) in the bowl. Blitz. Speed 10 / 15 seconds.
- Add the lime zest (3) and blitz again Speed 10 / 20 seconds.
- Add the butter (120g), eggs (3) and lime juice (150g). Cook 20 minutes / 90C / Speed 2, measuring cap off.
- Blitz Speed 6 / 25 seconds. Fill into preserving jars and close the lids immediately. Once cooled down, refrigerate.