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Lime Curd

This makes enough to fill two 9-inch tart shells, three 3-by-14-inch rectangles, or up to four dozen 3-inch tartlets.

  • Yield: Makes 3 cups
Lime Curd

Source: Martha Stewart Living, June 2000


  • 8 large egg yolks
  • 2 large whole eggs
  • 1 cup (10 limes) freshly squeezed lime juice, strained
  • 2 cups sugar
  • 1 cup (2 sticks) unsalted butter, cut into tablespoon-size pieces
  • 2 tablespoons freshly grated lime zest (optional)


  1. Whisk together egg yolks and whole eggs in a nonreactive saucepan. Add sugar and lime juice; whisk to combine.

  2. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens to almost puddinglike consistency, about 30 minutes. Remove from heat; transfer to a heat-proof bowl. Stir in butter one piece at a time, until fully incorporated. Stir in lime zest, if desired.

  3. If not using immediately, cover surface directly with plastic wrap to keep a skin from forming, and refrigerate until ready to use.

Cook's Note

Lime curd can be kept, refrigerated, for up to 4 days.


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