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Close up image of a small spoon holding a dollop of bright and glossy lime curd. The spoon is held above a bowl full of the curd, which is sat in a wooden counter top.

Small Batch Lime Curd

Liz Mincin
An easy small batch recipe for fresh and zesty lime curd. This quick tangy lime curd comes with an optional alcoholic twist - a dash of Pisco (or Tequila)!
5 from 2 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Course Condiment
Cuisine British
Servings 8 tablespoons
Calories 107 kcal

Ingredients
 
 

  • 3 limes preferably key limes, zested and juiced
  • 2 egg yolks ideally at room temperature
  • 1 whole egg ideally at room temperature
  • ½ cup granulated sugar or caster sugar
  • 2 tablespoon unsalted butter at room temperature
  • 1 tablespoon Pisco (optional) or other liqueur such as tequila

Instructions
 

  • 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.

Nutrition

Calories: 107kcalCarbohydrates: 15gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 77mgSodium: 11mgPotassium: 39mgFiber: 1gSugar: 13gVitamin A: 195IUVitamin C: 7mgCalcium: 18mgIron: 0.4mg
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