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Scott Phillips

Yield: Yields about 2-1/2 cups

This alternative to lemon curd is delicious sandwiched between shortbread cookies, swirled into yogurt, folded into whipped cream for a mousse, or dolloped over pound cake and topped with berries.


  • 1 cup granulated sugar
  • 3/4 cup fresh lime juice (from about 4 medium limes)
  • 2 Tbs. finely grated lime zest (from about 2 medium limes)
  • 8 large egg yolks
  • Kosher salt
  • 4 oz. (1/2 cup) cold, unsalted butter, cut into 8 pieces

Nutritional Information

  • Nutritional Sample Size per 2 Tbs.
  • Calories (kcal) : 100
  • Fat Calories (kcal): 60
  • Fat (g): 6
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 85
  • Sodium (mg): 20
  • Carbohydrates (g): 11
  • Fiber (g): 0
  • Protein (g): 1


  • In a 4-quart saucepan, bring 2 inches of water to a boil over high heat. Reduce the heat to a simmer. In a stainless-steel bowl that fits snugly over the saucepan (without touching the water), combine the sugar, lime juice, and lime zest. Set the bowl over the saucepan, add the egg yolks, and whisk vigorously until the mixture thickens to the consistency of pudding, 5 to 10 minutes.
  • Remove from the heat, leaving the bowl over the water. Whisk in 1/4 tsp. salt and then add one piece of butter at a time, whisking until each piece has melted before adding the next.
  • Strain the mixture through a fine sieve into a medium bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the curd. Refrigerate until well chilled, at least 3 hours and up to 2 days. Gently whisk or stir the curd to loosen before serving.


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Reviews (1 review)

  • NicChic | 09/04/2013

    I made this to top a FC recipe for cheesecake bars. It was so fantastic that the bars arrived at the party 3 or 4 heaping tablespoons short.People at the party just lapped up the curd. It is limey, tangy, tart and sweet.Rarely do I find a perfect recipe and this is one.

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