Recipe Image

Lime Curd

  • 15 m
  • 2 h 15 m
Susanne A. Davis
“Substitute orange or lemon juice for the lime juice if you wish.”


    • 2 large egg whites
    • 1 large egg
    • ¾ cup sugar
    • ½ cup lime juice
    • 1 tablespoon butter


  • 1 Whisk egg whites, egg, sugar and lime juice in a medium nonreactive saucepan. Add butter and cook over low heat, whisking constantly, until thickened, 5 to 7 minutes. Do not let sauce come to a simmer.
  • 2 Strain sauce through a fine sieve into a bowl. Place a piece of plastic wrap directly on the surface and refrigerate until chilled.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
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