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Lime Curd

on May 19, 2014

180112 The Press FEATURES - ZEST. Lemon Curd for Pat Churchill story

Yield: about 3 cups


  • 3/4 cup egg yolks (10 yolks)
  • 2/4 cup whole eggs (4)
  • 3/4 cup sugar
  • 3/4 cup fresh lime juice
  • 3/4 cup butter, room temperature
  • grated zest of 4 limes


  1. In heatproof bowl, mix egg yolks, whole eggs, sugar and lime juice; add butter and lime zest.
  2. Place bowl over pot of simmering water.  Cook stirring occasionally, until thickened (temp should register 160F on thermometer).
  3. Strain mixture into another bowl; whisk until smooth.
  4. Cool; cover and refrigerate.


Source: Woman’s World magazine April 28, 2014 issue


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