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Lemon or Lime Curd

Time 15 minutes
Yields Makes 2 cups, enough filling for 1 (9-inch) tart.
Lemon or Lime Curd
1

Whisk together eggs, yolk, sugar and salt. Whisk in citrus juice. Whisk in melted butter.

2

Stove top method: Cook mixture in medium nonreactive saucepan over medium heat until it thickens, stirring constantly. Do not let mixture boil. Immediately strain through sieve into bowl. Cover with plastic wrap laid directly on surface and chill 1 hour.

3

Microwave method: Cook on high in 2-quart microwaveable bowl until curd thickens, 4 to 5 minutes, stirring every minute. Do not let mixture boil. Immediately strain through sieve into bowl. Cover with plastic wrap laid directly on surface and chill 1 hour.

Variations:
Passion Fruit Variation: Substitute fresh or frozen passion fruit juice for citrus juice and omit zest.
I’m not one to use much frozen fruit in baking, but the passion fruit pastry cream variation is an exception. Look for frozen passion fruit puree in the freezer at your local Latino or Asian markets, as well as for a bounty of fresh frozen fruit purees. Passion fruit may sometimes be labeled maracuja.

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