Lime Curd

Lime Curd

Lime curd has a pale yellow-green color.  With flecks of green zest, its tangy, sweet flavor makes it an appealing filling for a tart shell or to spread on cookies or serve with pound cake or angel food cake. This recipe makes enough to fill a single 8-inch tart shell, or four individual tart shells, or 8 mini shells to make mini-lime tarts.

Use the ordinary Persian limes that are easily available in most markets.  If you instead use key limes, you'll need to reduce the amount of sugar because key limes are sweeter.  Use a medium-heavy sauce pan that is non-reactive, which means it will have no reaction to the lemon juice's acid, including cast iron.

The easiest way to zest the limes is with a microplane zester.




  2. Add the lime juice and sugar and stir to combine.
  4. Remove from the heat and transfer the mixture to a heatproof bowl and add the lime zest and the butter, a couple of pieces at a time, stirring until all the butter has been added and melted into the zest.








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