This article provides a simple recipe for homemade lime curd, highlighting its sweet, tangy flavor and silky texture. Ideal for enhancing desserts such as scones, pavlova, or ice cream, the lime curd can also be enjoyed by the spoonful. The preparation method includes creaming butter and sugar with eggs before cooking, preventing cooked egg bits in the final product. The article also includes tips for successful storage, canning, and freezing, making it a practical guide for lime curd enthusiasts who want to keep this zesty condiment on hand.
This homemade lime curd is super smooth, sweet, and tangy-the kind of thing you'll want to put on everything.
I've also included tips for freezing or canning so you can always have some ready to go.
Note: Some recipes have you crack the eggs straight into the saucepan, but that often leads to bits of cooked egg in your curd-no thanks!
Press plastic wrap directly against the surface to keep a skin from forming. Let it cool completely-the curd will continue to thicken as it chills.
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