Lemon or lime curd seems to be a staple ingredient for so many summer recipes – as a topping or side to almost any baked good – a thick and smooth curd can add both weight and a
In life you have to do the “is the time worth it to make this thing from scratch or should I buy a jar and move on?” analysis. It’s a constant balance of time cost and flavor benefit. I look at people who make all their own condiments like they’re insane – but I will tell you, make this once and you’ll spend the extra 10 minutes to make it yourself forevermore.
Some people use a double boiler to make curd – I don’t, I just start it over low heat and pay close attention and stir constantly to keep the egg from getting chunky. I’d rather pay closer attention while cooking than have more dishes to do afterward. You can make this call for yourself.
5 large limes (or about 15 key limes) zested and juiced (about 2-3 teaspoons zest and 1/2 cup juice) – if you’re making lemon curd, it’s probably about 4 lemons
1 cup of granulated sugar
5 medium or 4 large egg yolks
1/2 cup butter (I use salted but if you prefer not, I would add a pinch of salt)
In a bowl, use your fingers to mix and rub the zest and sugar together until it becomes aromatic. You’ll know it when it happens – it gets nice and limey. It will feel almost like a fancy spa sugar scrub. You’re trying to infuse the citrus oil from the zest into the sugar.
Combine juice, egg yolks, and butter to a medium saucepan and, starting over very low heat, constantly stir and slowly increase the heat until it reaches a thick sauce consistency.
Add citrus sugar mix and stir in until all granules absorb. Stir for another 1 and a half to 2 minutes to ensure all ingredients are well-blended and smooth.
Pour mixture into your preferred jar or storage container.
If it contains chunks this is probably from the egg getting too warm before it was totally whisked. Don’t throw it out, just pour it through a mesh strainer and use a spatula to press the remaining mixture through. Slow down a little more next time.
Cover with plastic wrap over the surface as it cools to prevent a skin from forming on top (or just do what I do and scrape the skin off the top before serving and eat it, it’s delicious – don’t judge me.)
Can keep in the refrigerator for two weeks.