Lime Curd

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

This recipe goes with Lime Tarts with Coconut Cream

Yield: Makes about 2 1/2 cups
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 51
  • Calories from fat: 51%
  • Protein: 0.8g
  • Fat: 2.9g
  • Saturated fat: 1.6g
  • Carbohydrate: 5.7g
  • Fiber: 0.0g
  • Sodium: 31mg
  • Cholesterol: 33mg

Ingredients

  • 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

Preparation

  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.
  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.
  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.
  4. Nutritional analysis per tablespoon.
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