Steve Schimoler: Lime Curd 6/27/13

1:11 PM, Jun 27, 2013   |    comments
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Lime Curd


5 egg yolks

1 cup sugar

4 limes, zested and juiced

1 stick butter (4 oz.), cut into pats and chilled


  • Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat.


  • Combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute.


  • Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.)


  • Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon.


  • Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next.


  • Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.



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