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Easy Lime Curd With Basil
This lime curd recipe is super easy and perfect with toast and scones, as a cake filling or frosting and a dessert topping too.
Ingredients
- 6 limes unwaxed or scrub to remove wax coating - see blog post above
- 200 g caster sugar
- 125 g unsalted butter
- 4 eggs large eggs
- 8 basil leaves bruesed to release the oils
Instructions
- Roll limes to get more juice then grate off the zest with microplane grater and half and squeeze out juice
- Put the lime juice and zest plus sugar and butter and the basil leaves in a Bain Marie (see notes) and stir to dissolve the sugar and melt butter
- break eggs into a mug or bowl and whisk before adding to the mix in the Bain Marie
- Keep stirring the lime curd, it will thicken as it cooks. It is ready when it coats the back of your wooden spoon
- Spoon the curd through a fine sieve then ladle into sterile jars
Video
Notes
Lime curd will keep for up to 2 months in the fridge when unopened. Once opened it must be used up within 2 weeks.
You can make lime curd in a microwave (see blog post above) and also in an Aga oven.
Nutrition
Calories: 68kcalCarbohydrates: 8gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 31mgSodium: 9mgPotassium: 23mgFiber: 0.4gSugar: 7gVitamin A: 148IUVitamin C: 4mgCalcium: 9mgIron: 0.2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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