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Lime Curd

March/April 1999

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Substitute orange or lemon juice for the lime juice if you wish.


Lime Curd

Makes: About 1 1/4 cups

Active Time:

Total Time:

Preparation

  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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition

Per 2-tablespoon serving: 60 calories; 2 g fat (1 g sat, 0 g mono); 24 mg cholesterol; 12 g carbohydrates; 1 g protein; 0 g fiber; 18 mg sodium; 32 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate, 1/2 fruit


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Recipe Categories

Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
8 or more
Meal/Course
Dessert
Type of Dish
Sauce/Condiment, sweet
Ethnic/Regional
American
Caribbean
Publication
March/April 1999
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