A Very Useful Lime Curd
Homemade lime curd is infinitely useful in the kitchen. Easy to make and delicious to eat. Slather it over waffles, layer it in breakfast parfaits or stir it through yoghurt for a simple yet elegant dessert. Failing that, just eat it straight from the spoon.
Makes 2 1/2 cups
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 225 ml (1 scant cup) lime juice 3-5 limes depending on how juicy they are
- Zest of 3 limes
- 175 g (3/4 cup) unsalted butter room temperature
- 400 g (2 cups) raw sugar
- 4 large eggs approximately 225ml/1 scant cup
- Pinch salt
You will also need 5 or 6 125ml glass jars & lids
To Sterilise The Jars
Preheat the oven to 120C.
Wash the jars and place them in the oven for 20 minutes.
When the time is up, turn the oven off but do not remove the jars.
Boil the lids in a saucepan for 5 minutes. Remove from the heat but do not drain the water.
To Make The Lime Curd - Stove Top Instructions
You will need a medium saucepan and a bowl that will fit comfortably on top of the saucepan but not touch the water. I use a stainless steel bowl on top of the saucepan, but a glass bowl would also be suitable.
Fill the saucepan 1/3 full with water, and heat the water to a gentle simmer.
Place the bowl on top of the saucepan, and add the sugar, butter, lime juice, lime zest and salt to the bowl.
Gently stir until the butter is melted and the sugar has dissolved.
Crack the eggs into a separate bowl, and whisk the eggs vigorously until the mixture is frothy and no visible egg white can be seen in the mixture.
Pour the frothy eggs into the lime juice mixture, and stir gently to combine.
Continue to gently stir the mixture for about 15 minutes, or until the mixture has thickened and coats the back of a spoon.
If the mixture becomes quite hot, or the water starts boiling, remove the bowl from the top of the saucepan, and allow to cool slightly before proceeding. If the mixture gets too hot, the eggs will curdle, which will ruin the curd.
Once the mixture has thickened, either bottle it using the instructions below, or allow to cool and use within 3 days.
To Make The Lime Curd - Thermomix Instructions
Insert the Butterfly into the Thermomix bowl.
Add all of the ingredients.
Cook at 80C for 20 minutes on Speed 3.
The mixture should have thickened and will coat the back of a spoon. If not, cook in 2 minute increments at 80C until the desired thickness is reached.
Lime Curd Bottling Instructions
Remove the warm jars from the oven and ladle the hot curd into the jars.
Wipe the rims of the jars with a clean cloth to remove any spills.
Remove the lids from the saucepan. Shake them well to remove excess water, then place on the jars.
Allow the sealed jars to cool, then label and date before storing in the fridge.
The sealed lime curd will keep for up to 3 months in the fridge.
I usually sterilise my jars just before starting the recipe so they are still warm when I am ready to bottle the curd. You can sterilise the jars in advance, but make sure you re-warm the jars slightly before adding the curd or the jars may crack. I just do this by turning the oven back on for a few minutes.
The nutrition information for this recipe is provided as a guide only. Accurate information cannot be provided due to the nature of the recipe.
Calories: 157kcal | Carbohydrates: 21g | Protein: 1.4g | Fat: 8.1g | Cholesterol: 56mg | Sodium: 15.6mg | Sugar: 20.2g | Vitamin A: 250IU | Vitamin C: 5mg