This is one of my favorite Ina Garten recipes of all time! Ina’s Lime Curd is a beautiful color and is bursting with flavor. It lasts a while in the fridge so it’s a great make ahead recipe.
It is terrific served with fresh fruit and mini muffins for a continental breakfast, served as a sauce with pound cake, or as a simple dessert used for dipping with long stemmed strawberries. I’ve served this for brunch, ladies luncheon, or at holiday parties. It’s very versatile and a delightful addition to any menu. Enjoy!
Lime Curd
4 limes at room temperature
1 ½ cups sugar
¼ pound unsalted butter at room temperature
4 extra large eggs at room temperature
⅛ teaspoon kosher salt
1. Remove the zest from the limes with a carrot peeler, being careful to avoid the white pith
2. Put the zest in the bowl of a food processor fitted with a steel blade. Add the sugar and pulse until the zest is finely minced.
3. Squeeze the limes and measure out ½ cup juice.
4. Cream the butter in the bowl of an electric mixer fitted with the paddle attachment, then beat in the sugar and lime zest.
5. Add the eggs one at a time, then add the lime juice and salt. Mix until combined.
6. Pour the mixture in to a 2 quart saucepan and cook over low heat until thickened, about 10 minutes, stirring constantly.
The lime curd will be ready when it coats a spoon, and it will register about 175 degrees on a candy thermometer. BE careful not to overcook, or it will curdle. Remove from the heat and let cool or refrigerate.
**For lemon or orange curd substitute equal measures of lemon or orange for lime in this recipe.
Recipe from Ina Garten.