Lime Curd

Pat Duran


This is a great curd for white layer cake, blueberries and the lime curd. Any berries may be used with your favorite layer cake or sheet cake. You are going to love this combination.

★★★★★ 4 votes
enough to fill cake
25 Min
Stove Top


1/2 c
unsalted butter, at room temperature
1 c
granulated sugar
2 large
eggs plus
2 large
egg yolks
1/3 c
plus 4 tablespoons fresh lime juice


1Beat butter and sugar in a large bowl using an electric mixer. Slowly add the eggs and the extra yolks one at a time.( Save the 2 egg whites for another recipe). Mix well after each addition. Pour in lime juice and mix again. Expect the mixture to look curdled, this is normal.
2Cook the mixture over medium heat in a medium-size saucepan until it looks smooth (no longer curdled.) Increase the heat slightly and cook, whisking constantly, until the mixture thicken. Cooking thermometer should read 170^.
3Remove the curd from the heat. Transfer to a bowl and press plastic wrap on the surface of the curd to keep a skin from forming.
Chill in the refrigerator.
The curd will thicken as it cools.
Covered tightly, it will keep in the fridge for a week and the freezer for 2 months.
4*Bea's Homemade White Cake
Try Bea's white cake recipe - it is delicious....

About Lime Curd

Main Ingredient: Dairy
Regional Style: American