I wanted to make lemon curd to make lemon bars ... but the lemons at the market weren't looking so hot and they were 3 for $1.99 whereas limes were 8 for $1.99. I looked at the sad looking lemons and decided to make lime curd instead.
I pretty much used the same recipe for lemon curd but upped the amount of zest since limes are less tart than lemons. At least they are for me. I love zesting citrus fruit cause it makes the whole kitchen smell so good!
The usual cast of ingredients when making curd - citrus, eggs, butter, citrus juice, zest and sugar. Easy peasy.
Mix 1 cup of sugar, 1/2 stick of butter, 3/4 cup of lime juice (or lemon juice), 2 tbsp of zest (1 tbsp for lemon curd) in a double boiler. Mix until the butter melts.
In the meantime, lightly whisk 2 eggs. Add about 4 tbsp of the warm lime mixture to the eggs to bring up their temperature. Then slowly add the eggs to the double boiler. Stir for about 20 - 25 minutes until the curd starts to thicken. It should coat the back of a spoon. Remove from heat and bring it to room temperature.
Pour the curd into a glass container and refrigerate. It will keep for up to 2 weeks. Lime or lemon curd never last that long in my household cause it's used for ice cream (lemon curd ice cream is insanely good), lemon or lime bars and it's always good on top of toast!
I save all my jam/jelly jars and reuse them for my kitchen concoctions. I'm seriously thinking about buying some canning mason jars so I can keep lemon/lime curd in my pantry so I can have them readily on hand whenever I want them ... even in the dead of winter.
Since the recipe adapted so well from lemons to limes, I may even try grapefruit next time!