(Photo: Flickr user, peterpics924)
(Photo: Flickr user, peterpics924)

Lemon Lime Curd

by - Story: 61630


  • 1 cup sugar
  • 1 tbsp finely grated zest
  • 2/3 cup of freshly squeezed lemon and lime juice (aprox. 2 lemons and 1 lime)
  • 8 Lg egg yolks
  • pinch of sea salt
  • 1 1/4 sticks of butter (ie. 1/2 cup and 1/8)


In a medium sauce pan, off the heat, whisk the sugar, zest and egg yolks, then whisk in lemon juice. Add butter and place over medium heat, whisking constantly until the butter is melted and the mixture is thick enough to coat the back of a spoon. You will also see small bubbles form on the edge of the pan, mixture will be about 160 degrees. 5 - 10 min. Remove from heat and continue to whisk, pour into a glass bowl and press plastic wrap on surface to cool. Stores in the fridge for up to 2 weeks.


I use this recipe as filling for lemon pie, or for topping on toast, yogurt etc.

Submitted by:  Robyn

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