Best Fresh Lime Curd Recipes
LIME CURD
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Whisk the sugar, 1 tablespoon lime zest, the lime juice and salt in a medium saucepan. Whisk the whole eggs and yolks in a small bowl, then whisk into the lime mixture.
- Cook the mixture over medium heat, whisking constantly, until it¿s thick like pudding, 6 to 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.
- Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming; let cool to room temperature. Stir in the remaining 1 teaspoon lime zest. Cover and refrigerate until completely set, at least 4 hours and up to 5 days.
LIME CURD
Learn how to make the perfect lime curd recipe. This curd is packed with citrusy flavours and has a velvety and creamy texture.
Provided by Michelle Minnaar
Categories Dessert
Time 20m
Number Of Ingredients 5
Steps:
- Place all the ingredients, except the butter, in the food processor.
- Starting at the lowest power setting, switch on the processor and wait until everything has more or less blended.
- Slowly and systematically increase the power setting until you reach the maximum level.
- Leave it motoring for 5 minutes then over a period of one minute add the butter in equal quantities.
- Pour the contents in a container and let it chill in the fridge.
Nutrition Facts : Calories 92 calories, Sugar 10 g, Sodium 15.2 mg, Fat 5 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 10.9 g, Fiber 0.1 g, Protein 1.3 g, Cholesterol 48 mg
LEMON CURD
Make Lemon Curd at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network à it's the perfect filling for cakes, pastries and tarts.
Provided by Ina Garten
Categories dessert
Time 30m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
- Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
- Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
LIME CURD
Use this lime curd recipe to make our Blueberry Tart with Lime Curd and Fruit Tartlets.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3/4 cup
Number Of Ingredients 5
Steps:
- Combine yolks, lime zest, lime juice, and sugar in a saucepan. Whisk. Set over medium heat; stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until thick enough to coat back of wooden spoon, 5 to 7 minutes.
- Remove saucepan from heat. Strain curd into a bowl. Add butter, a few pieces at a time; stir with wooden spoon until smooth.
- Lay plastic wrap directly on the curd's surface to keep a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour. Store refrigerated in an airtight container up to 2 days.
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