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Quick and easy lime curd, with an optional boozy twist! This small batch curd recipe only takes three limes and 20 minutes to whip up. A great alternative to the typical lemon curd - perfect to accompany scones or for a pie or cake filling.
What is Curd?
Curd in the sense of fruit curds are spreads, typically made from citrus fruits. The most common curd is lemon, but you can easily make lime or orange following the same principles.
These fruit curds are made from fruit juice, zest, sugar and eggs, often with some butter as well to add a glossy finish. The ingredients are cooked together slowly until thickened to the consistency of a spread. For the smoothest and silkiest finish, add the butter at the end, once the curd is thickened and off the heat.
You can can citrus curds like jams to preserve for longer. Alternatively small batch versions can be kept in the fridge in an airtight container.
Optional Additions to Lime Curd
To give your curd an extra kick, you could also add a bit of booze. Some options for a tipsy twist that will accentuate the lime:
- Tequila Lime Curd
- Pisco Lime Curd
- Prosecco Lime Curd
For any of these, add 1 tablespoon of the alcohol to the curd as you are whisking this over the heat. This will cook off the alcohol content, while preserving a hint of the flavour.
Lime Curd Uses
The uses for lime curd are limitless! Anywhere you may use the more conventional lemon version, you can also try lime. Some ides are:
- Filling cupcakes to make a lime cake
- As an easy tart filling
- Whisked together with condensed milk for a quick key lime pie
- Use as a topping for scones or toast
- Zesty topping for pavlova
FAQs for Citrus Curds
This curd can be kept in the fridge for about two weeks. This recipe is also suitable for freezing. Simply place in a freezer safe container. Allow to defrost prior to use.
Yes, you can make this recipe without lime zest. Citrus zest packs in extra punch to the flavour, so I would recommend leaving this in for the cooking process, but the curd will still work and thicken without this.
If your curd is too thin, this probably hasn't heated and thickened long enough. It may set up a bit more as it cools. If it remains too thin, you can return this to a saucepan and heat again to continue cooking and thickening. Adding a bit extra butter may also help the curd to set more firmly as it cools, but this will impact the flavour.
If your curd is too thick, add a bit more lime juice (or if you're doing a tipsy curd, adding a bit extra booze).
No, you do not need any flour as a thickening agent for citrus curds. These are thickened by the eggs, acid and sugars.
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Small Batch Lime Curd
- 3 limes, zested and juiced
- 2 egg yolks
- 1 whole egg
- ½ cup sugar
- 2 tablespoon butter
- 1 tablespoon Pisco (optional)
- Add the juice of three limes, zest, yolks, egg and sugar to a saucepan.
- Over a medium heat, whisk together until the sugar is dissolved. Add the Pisco (if using), continue whisking until thickened (about 15 minutes).
- Remove from the heat, add the butter and whisk to incorporate.
- Strain to remove the zest from the final product and chill. This can be kept in a bowl or jar in the refrigerator until ready to use.