*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I made this to be a filling inside cupcakes for a cocktail party (Refreshing Limoncello Cake recipe on this site) and it could not have been any better. I did add a touch of green food coloring to it only to make it stand out against the yellow cake and it was a perfect tangy surprise as you took the first bite of cupcake. Many compliments and many requests to make it again!
Tastes great alone but outrageously good as a dessert filling. Tripled the recipe; made as written. Used real key limes from Key West FL rather than larger Persian limes more commonly found in grocery stores. Knowing there was an insufficient number of limes to make 2-1/4 cups of juice subbed Nellie & Joe's Famous Key West Lime Juice 100% Natural Juice to make up the shortfall 1 lb. (18-20) key limes yield about 3/4 cup juice. Filled individual graham cracker tartlet shells with lime curd and garnished with a thin slice of kiwi a few unsweetened coconut flakes and a small Amaretti cookie. Sarah two thumbs up!
Delicious! I had to cook for longer than specified to get a nice thick consistency. Also I cooked it a little to hard a first and got a few flecks of cooked egg but these came out easily with straining.
I had a bunch of limes so I made lime curd. And MAN was it good! It came out perfectly. The zest specks in the curd wasn't too appealing but they didn't affect the taste or texture at all. I made a lime meringue pie in a chocolate crust with this curd and it was excellent.
It's in the fridge cooling as I type smells wonderful and tasted amazing. I can't wait to use it.
Rating: 2 stars
This was REALLY tart I mean so tart that it had a bite in the back of your throat - and I only used key limes. I am currently attempting to make it usable by adding in a T more butter some simple syrup and another egg yolk.