I like to keep things simple in my kitchen and when I find a good recipe, I adapt it! This Quick and Easy Lime Curd Cake Filling recipe is based on my recipe for Lemon Curd. It takes around 10 minutes to make and is a perfect spring and summertime cake filling.
What Makes this Lime Curd Quick AND Delicious
Blending the lime zest and sugar together helps the sugar to dissolve quickly and releases oils from the limes adding to the zesty flavour. I use whole eggs in my curd meaning less mess and less waste! The Blender that I user is a NutriBullet.
Easy Lime Curd Cake Filling
Ingredients
Equipment
Method
- Boil a small amount of water in a medium sized saucepan.
- Juice and Zest 3 Limes
- Blend together Pinch Salt, 100g Sugar and Lime Zest
- Add blended sugar mixture, Juice of 3 limes, 50g Unsalted Butter and 2 Large Eggs to a heatproof bowl over the saucepan of simmering water.
- Slowly whisk the mixture as it melts and combines
- Continue to stir over the heat until the mixture thickens. When the curd is thick and creamy and coats the back of a spoon it is ready
- Pour into a clean container and leave to cool completely before covering and refrigerating.
FAQ
No, you could finely grate the zest and you can also strain the curd at the end to make it super smooth
Yes, you can make this Lime Curd recipe with Lemons instead of Limes – or why not mix both! I do have a Lemon Curd recipe and it calls for 2 lemons as opposed to 3 limes, because lemons tend to be bigger.
Curds can be stored in a sealed container in the refrigerator for up to two weeks or they can be frozen for up to a month.
Lime Yoghurt Parfaits
Lime Yoghurt Ice Lollies
Lime buttercreams
Lime Macarons
Lime Fool
You can get lumps of cooked egg if you don’t stir the curd regularly while its cooking.