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lime-curd

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield : 2 cups, enough to fill 24 cupcakes

Ingredients

  • 1/3 cup lime juice
  • 1 tablespoon cornstarch
  • 1 cup sugar
  • Grated zest of 3 limes
  • 6 egg yolks
  • ½ cup (1 stick) cold unsalted butter, cut into ½-inch pieces

Directions

In the top of a double boiler, whisk together the lime juice and cornstarch. Add the sugar, zest, and egg yolks; whisk to combine. Bring the bottom of the double boiler to a simmer. Using a whisk, stir the mixture until it’s thick enough to coat the back of a wooden spoon, about 20 minutes.

Whisk in the butter, one or two pieces at a time. When all the butter is combined, transfer the curd to a clean bowl. Cover the surface of the curd with plastic wrap and place in the refrigerator to cool.


© 2005 Sara Neumeier
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 24.

82kcal (4%)
7mg (1%)
1mg (2%)
49mcg RAE (2%)
11mg
1mg
1g
8g
0g
9g
63mg (21%)
3mg (0%)
3g (14%)
5g (8%)
0mg (1%)
 

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