Ingredients
Scale
- zest of 1 large lime
- 3/4 cup + 2 tbsp granulated sugar (184)
- 3/4 cup juice from fresh limes (about 6 large limes, juiced)
- 4 large eggs, at room temperature
- pinch of salt
- 1/2 tsp vanilla extract
- 6 tbsp salted butter, cubed (85 grams)
Instructions
- Prep: Zest, then juice your limes. (You'll only need the zest of 1 large lime, and the rest can be frozen for later use!) Set a fine mesh strainer over a medium bowl. Get out a medium saucepan and your candy thermometer or instant read thermometer.
- Make the Lime Curd: Add lime zest and sugar to a medium saucepan, rubbing the lime zest into the sugar well with clean fingers. Add the lime juice, eggs, and salt to the same pot. Whisk until well combined. Cook, whisking constantly, over medium heat, for 4-5 minutes or until the temperature on a candy thermometer reaches 185° F. The mixture should coat the back of a spoon, and hold a trail when you drag your finger through the curd.
- Finish the Curd: Remove the saucepan from the heat immediately at this point, and strain it into the medium bowl to remove any lumps. Press it through the holes with the back of a silicone spatula to get all the curd. Whisk the butter into the hot curd mixture, a few tablespoons at a time, until fully combined. Whisk in the vanilla last.
- Serve & Store: Chill in the fridge at least 3 hours or up to 1 week before using. Store in an airtight container or a mason jar. The curd will thicken as it cools.
- Tip: Use a bit of green food coloring to make this look more like lime – it is naturally more yellow.Note: This yields just shy of 2 cups, or 520 grams of lime curd.