Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Lime Curd
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- Level: Easy
- Total: 20 min (plus 4-hour chilling)
- Active: 20 min
- Yield: 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 223
- Total Fat
- 12 g
- Saturated Fat
- 6 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 0 g
- Sugar
- 25 g
- Protein
- 4 g
- Cholesterol
- 186 mg
- Sodium
- 65 mg
- Level: Easy
- Total: 20 min (plus 4-hour chilling)
- Active: 20 min
- Yield: 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 223
- Total Fat
- 12 g
- Saturated Fat
- 6 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 0 g
- Sugar
- 25 g
- Protein
- 4 g
- Cholesterol
- 186 mg
- Sodium
- 65 mg
Ingredients
Directions
- Whisk the sugar, 1 tablespoon lime zest, the lime juice and salt in a medium saucepan. Whisk the whole eggs and yolks in a small bowl, then whisk into the lime mixture.
- Cook the mixture over medium heat, whisking constantly, until it¿s thick like pudding, 6 to 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.
- Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming; let cool to room temperature. Stir in the remaining 1 teaspoon lime zest. Cover and refrigerate until completely set, at least 4 hours and up to 5 days.
