Lime Curd


  • 1 cup sugar
  • 1/4 cup butter
  • 3/4 cup lime juice
  • 2 eggs, beaten


  1. Place the sugar, butter and lime juice in the a glass bowl over a pot of boiling water.
  2. Stir over medium-high heat until the butter melts.
  3. Temper 1/4 cup of the hot lime mixture into the eggs, mixing well.
  4. Reduce heat to medium until the water simmers.
  5. Slowly whisk the egg mixture into the lime mixture.
  6. Cook until the mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes.
  7. Cool and store in the refrigerator in a glass jar.

Adapted from:


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