New This Month

Lime Curd

Use this recipe to make our Blueberry Tart with Lime Curd and Fruit Tartlets.

  • Yield: Makes 3/4 cup

Photography: Minh + Wass

Source: Martha Stewart Living, April 2000


  • 3 large egg yolks, strained
  • Grated zest of 1 lime
  • 1/4 cup freshly squeezed lime juice (4 limes)
  • 6 tablespoons sugar
  • 4 tablespoons unsalted butter, chilled and cut into pieces


  1. 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.

  2. Remove saucepan from heat. Strain curd into a bowl. Add butter, a few pieces at a time; stir with wooden spoon until smooth.

  3. 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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