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Lime Curd





Yields
Makes about 2 1/2 cups

Notes: This curd is delicious spread on shortbread or slices of pound cake, or served as a sauce over ice cream.

  About 1 1/4 pounds limes, rinsed
 1 cup sugar
 5 large eggs
 1/2 cup (1/4 lb.) butter or margarine, cut into chunks
Step 1
1

With a vegetable peeler, pare green part of peel from 4 limes. Put peel and sugar in a food processor and whirl until peel is very finely chopped; let stand, covered, 30 minutes or up to 6 hours. Ream juice from limes. Measure 1 cup; save remainder for other uses.

Step 2
2

Add the 1 cup lime juice to sugar mixture in food processor; whirl until sugar dissolves. Pour mixture through a fine strainer into a 2- to 3-quart pan, pressing liquid from peel; discard peel. Add eggs and whisk to blend; add butter.

Step 3
3

Stir over medium-low heat until mixture thickly coats a metal spoon, about 15 minutes. Scrape into a bowl, cover, and chill until cold, at least 1 hour, or up to 3 days. Stir before using.

Step 4
4

Nutritional analysis per tablespoon.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories51
% Daily Value *
Total Fat 2.9g4%

Saturated Fat 1.6g8%
Cholesterol 33mg11%
Sodium 31mg2%
Total Carbohydrate 5.7g3%

Dietary Fiber 0.0g0%
Protein 0.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.