Lime CurdWritten by Jamie on June 24, 2012
Lemon curd is a traditional English spread, often served with bread or scones at afternoon tea or as a cake filling in the 19th and 20th centuries. In comparison to custards or pie filling, the high proportion of juice and zest gives the curd more tang. The butter adds a smooth, creamy texture that is not found in custards, pie filling, jams or jelly.
However, why limit the deliciousness to merely lemons? Many tart fruits can also be used to create a fruit curd, like limes, tangerines, passion fruit, mangoes, cranberries and blackberries. This recipe explores the delicacy of limes, but lemons and tangerines can be substituted.
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup sugar
- 1/2 cup fresh lime juice
- 1 tablespoon finely grated lime peel
- Pinch of salt
- 5 large egg yolks