Lime Curd
Making margarita cupcakes turned into making more margarita cupcakes.
Which turned into an excess of limes and eggs lying around the kitchen.
Which turned into jars of lime curd.
Which turned into a margarita cake filled with lime curd. I think summer just got better. Cheers!
1. Make lime curd.
2. Make Margarita Cake while lime curd cools.
3. Ice, eat, and ‘clink’!
Ingredients
2 1/4 c. sugar
2 tsp. cornstarch
1 c. lime juice (4-5 limes)
4 large eggs
4 yolks
3/4 c. (1 1/2 sticks) unsalted butter
Instructions
- In a heavy-bottomed saucepan, add sugar and cornstarch. Whisk to combine.
- Whisk in lime juice followed by the eggs and yolks.
- Add in the butter one tablespoon at a time.
- Cook on medium-high heat, whisking continuously.
- When the curd begins to thicken and bubble (or burp), whisk quickly for one minute.
- Pour curd through a fine-mesh sieve to remove any clumps into a bowl. Cover with plastic wrap and place in refrigerator to cool, about 3 hours. To speed up cooling process, place over a bowl of ice water in the fridge.
- Curd will last covered in fridge for about 2 weeks.
- For cupcakes, cut out a wedge, fill with curd, top with removed cake, and frost. For cakes, pipe a circle of icing around the inner edge of the bottom cake layer. Fill with curd, top with cake layer, and frost.
Notes
• Substitute lemon or orange for limes to change it up.
• Save remaining egg whites for the buttercream.
Adapted from Cake Love.
PS—Check out my post over at Mint today.
PPS—Stay tuned for a giveaway next week. And maybe the next week too.
I love lime curd, lemon curd, too. This looks like a brilliantly easy recipe. Thanks!
no. way. i will ABSOLUTELY make this cake this summer!
I think I might love lime curd more than lemon curd and adore the idea of making a cake with it.
Um yum. I love limes and this sounds amazing.
Lime curd! I love making lemon curd, i must push the financial boat out one day and make lime curd! My mouth is watering at the thought!
You make it all sound so effortless!
Oh yum! I love lemon curd, so I’m sure lime curd would just as good. I’ll have to remember this when I have limes in excess. Thanks for the recipe!
I’ve never wanted curd more in my life….yum!
That margarita cake looks divine!
This post reminded me that I still have meyer lemon and blood orange curd in the freezer! I think I need to hurry up and finish those off so I can make lime curd.
I just love the word CURD. And that’s some gorgeous curd you got there.
Yummy!
I think summer just got better too – this looks delicious! Thanks!
I love lemon curd, so I’m thinking lime curd could work for me too! Citrus tarts on my mind! x
Reblogged this on Masquerade.
Your posts are so simple and gorgeous! And this curd/cake situation looks SO delicious.
[...] Lime Curd from The Faux Martha [...]
Curd is my absolute favorite! Yet somehow I’ve never tried it with lime. Love.
[...] perfecting this margarita cupcake recipe. (Hiccup) And adding an extra twist to it that I’ll post later this week. Packing. You’ll still be here tomorrow. But this cupcake [...]
I’ve never had lime curd, only lemon, but gosh does this sounds so good. There are so many ideas in my head right now on how to use this.
I think there was an actually sigh of pleasure here in front of my computer. I love citrus in any form. I don’t know that there would be enough curd left after my spooning it out of the jar to make that amazing cake though.
I never though about incorporating lime in a recipe like this but hey, I guess I’ll try something new
Thanks for sharing!
Oh gosh! This looks fantastic. I am so plain and always stick with lemon curd, but have been wanting to branch out. Perhaps this is the nudge I need!
[...] cool completely before carefully removing. Best served the same day. 6. Top with berries, leftover lime curd, and the best whipped cream you’ve ever had. Or try one of these topping ideas [...]
I love lemon curd, and had an abundance of limes so I searched for a recipe and found this. I didn’t read through it before I began cooking…a cardinal cooking sin, I know. After juicing the limes and measuring the sugar and corn starch, I saw that all of the ingredients were to be cooked together, including the butter. I changed this step, incorporating the butter one tablespoon at a time after the curd began to thicken. Another issue…it says the yield is 2 cups? With 1 cup lime juice, 3/4 cup of butter, 2 1/4 cups sugar and 6 eggs? It was more like 4+ cups. Final product was good, but some technical issues in the method. For a novice cook, there might have been some problems.
Sorry this gave you trouble. Adding the butter in later in the process can alter the outcome a bit. Curd tends to be finicky. Hopefully that will help for next time.
[...] This recipe was from Faux Martha – check it out here! [...]