Lisa Atwood, Rebecca Courchesne, Rick Field

Lime Curd

Preparation info
  • Makes

    2

    half pint jars
    • Difficulty

      Easy

Appears in
The Art of Preserving
The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

A nice alternative to classic lemon curd, lime provides a punchier flavor and a brighter color. It pairs well with berries and meringue or whipped cream, making it a good filling for tarts, a welcome layer in parfaits, or an ideal topping for a Pavlova.

Ingredients

  • 4 or 5 limes
  • 1 cup (8 oz/250 g)

Method

Have ready hot, sterilized jars and their lids.

Finely grate the zest from 3 of the limes. Cut the limes in half and squeeze enough juice to measure ½ cup (4 fl oz