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This recipe for fresh lime curd is so easy to make as there is no separating eggs. It’s perfect for filling large cakes or using inside cupcakes. This is my go-to recipe for cake filling and it can also easily be added into any kind of frosting to add a fresh citrus burst. You can also add it to a parfait or yogurt bowl, served on top of pancakes, or just eaten with a spoon! You can adapt this recipe to make any kind of citrus curd.
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INGREDIENTS
- 3 whole eggs
- ¾ cup granulated sugar
- ½ cup lime juice, freshly squeezed
- Zest of two limes (about 1 heaping Tbsp)
- 1 Tbsp cornstarch
- 5 Tbsp butter (can use lactose free)
INSTRUCTIONS
- In a small mixing bowl, whisk together eggs and sugar until smooth.
- Pour the egg mixture into a medium sauce pan and add in the lemon juice and zest, whisking until combined.
- Heat over a medium-low heat while constantly whisking. You will feel the mixture begin to thicken after about 5-8 minutes. Quickly whisk in the cornstarch and continue to mix until your lime curd is very thick and smooth.
- Turn the heat down to low and whisk in the butter, 1 Tbsp at a time until it’s all melted and combined. You should have a nice thick, smooth lime curd! If it’s too thick then either add some more lime juice or a little water, one tablespoon at a time, to thin it out.
- Strain the lime curd through a mesh strainer to get rid of any lumps and leftover zest. Pour into a glass heat proof, air-tight container such as a mason jar. Allow to cool for about 30 minutes with the lid off, then cover and place in the refrigerator until completely chilled and set.
- Use as a cake filling, mixed into frosting (like my go to Cream Cheese Frosting), pancakes, or added to a yoghurt bowl.
NOTES
- This recipe makes around 1 ½ cups of lime curd. It is enough to fill the inside layers of a three layer 6” cake, or the middle of a two layer 8” cake. If you have leftovers, you can add to frosting, or mix with just 1-2 tsp of water to use as decoration on a drip cake.
- To fill inside a cake, pipe a thick layer of frosting around the outside edge of each layer to make a border, then spread the lime curd on the inside before stacking the next cake layer on top.
- Do not use any other type of sugar for this recipe.
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FRESH LIME CURD FILLING
This recipe for fresh lime curd is so easy to make as there is no separating eggs. It’s perfect for filling large cakes or using inside cupcakes.
Ingredients
- 3 whole eggs
- ¾ cup granulated sugar
- ½ cup lime juice freshly squeezed
- Zest of two limes about 1 heaping Tbsp
- 1 Tbsp cornstarch
- 5 Tbsp butter can use lactose free
Instructions
- In a small mixing bowl, whisk together eggs and sugar until smooth.
- Pour the egg mixture into a medium sauce pan and add in the lemon juice and zest, whisking until combined.
- Heat over a medium-low heat while constantly whisking. You will feel the mixture begin to thicken after about 5-8 minutes. Quickly whisk in the cornstarch and continue to mix until your lime curd is very thick and smooth.
- Turn the heat down to low and whisk in the butter, 1 Tbsp at a time until it’s all melted and combined. You should have a nice thick, smooth lime curd! If it’s too thick then either add some more lime juice or a little water, one tablespoon at a time, to thin it out.
- Strain the lime curd through a mesh strainer to get rid of any lumps and leftover zest. Pour into a glass heat proof, air-tight container such as a mason jar. Allow to cool for about 30 minutes with the lid off, then cover and place in the refrigerator until completely chilled and set.
- Use as a cake filling, mixed into frosting (like my go to Cream Cheese Frosting), pancakes, or added to a yogurt bowl.
Notes
- This recipe makes around 1 ½ cups of lime curd. It is enough to fill the inside layers of a three layer 6” cake, or the middle of a two layer 8” cake. If you have leftovers, you can add to frosting, or mix with just 1-2 tsp of water to use as decoration on a drip cake.
- To fill inside a cake, pipe a thick layer of frosting around the outside edge of each layer to make a border, then spread the lime curd on the inside before stacking the next cake layer on top.
- Do not use any other type of sugar for this recipe.
