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Lime Curd

Updated February 23, 2016
(1 Votes)

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This image courtesy of JosephDeLeo.cookstr.com

2 cups, enough to fill 24 cupcakes

CostInexpensive

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

Five Ingredients or LessYes

Taste and Texturebuttery, sweet, tangy

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

Instructions

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.

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