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Tequila Lime Curd

The lime curd may be made up to 1 day in advance.

  • Prep:
  • Total Time:
  • Yield: Makes 3/4 cup


  • 1/2 cup sugar
  • 1 1/2 tablespoons cornstarch
  • 4 large egg yolks
  • 2 teaspoons grated lime zest, plus 6 tablespoons fresh juice (from 8 limes)
  • 3 tablespoons unsalted butter, room temperature
  • 1/2 teaspoons coarse salt
  • 1 tablespoon tequila (optional)
  • 1 1/2 teaspoons Cointreau (optional)


  1. Whisk together sugar and cornstarch in a medium saucepan; add egg yolks, lime zest and juice, butter and salt and whisk to combine. Bring to a simmer over medium heat, whisking constantly, until thickened, about 5 minutes. Strain curd through a fine mesh sieve into a bowl. Stir in tequila and Cointreau, if using. Press plastic wrap directly onto surface to keep a skin from forming. Refrigerate 1 hour.

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