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Lime Curd

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  • Yield: 2 cups 1x


  • 2 1/4 c. sugar
  • 2 tsp. cornstarch
  • 1 c. lime juice (45 limes)
  • 4 large eggs
  • 4 yolks
  • 3/4 c. (1 1/2 sticks) unsalted butter


  1. In a heavy-bottomed saucepan, add sugar and cornstarch. Whisk to combine.
  2. Whisk in lime juice followed by the eggs and yolks.
  3. Add in the butter one tablespoon at a time.
  4. Cook on medium-high heat, whisking continuously.
  5. When the curd begins to thicken and bubble (or burp), whisk quickly for one minute.
  6. 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.
  7. Curd will last covered in fridge for about 2 weeks.
  8. 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.


• Substitute lemon or orange for limes to change it up.

• Save remaining egg whites for the buttercream.

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