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I like this occasionally instead of lemon curd for tarts and cake fillings.


  • 1/2 cup plus 1 tbsp. sugar
  • 3 tbsp. unsalted butter (cut in pieces)
  • 2 tbsp. Key lime juice
  • in the top of a double boiler; set over simmering water.
  • Stir until sugar dissolves and butter melts.
  • Beat 1 large egg, 1 large egg yolk and 1 tsp. shredded lime zest (colored part only) in a small bowl.


  • Gradually whisk warm butter mixture into egg mixture.
  • Return mixture to double boiler.
  • Cook over simmering water, stirring constantly, until curd is thickened, about 10 minutes.
  • Do not boil.
  • Transfer to small bowl.
  • Press plastic wrap directly onto surface and chill until cold.

Categories: Condiment, Sauce  Sweet Sauce 

Author Credit: Marlene

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