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

Recipe by Sunset July 2001

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Recipe Summary

Yield:
Makes about 2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Nutritional analysis per tablespoon.

Nutrition Facts

51 calories; calories from fat 51%; protein 0.8g; fat 2.9g; saturated fat 1.6g; carbohydrates 5.7g; fiber 0g; sodium 31mg; cholesterol 33mg.
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