Melt butter in a 2-quart saucepan over medium-low heat. Remove from heat; let cool for 10 minutes. Whisk sugar into butter. Whisk in eggs, one at a time, combining well after each addition. Whisk in lime juice. Cook and stir on medium-low heat for 8 to 12 minutes or until curd coats the back of a spoon. Strain through a fine-mesh strainer into a bowl. Stir in zest; cool for 10 minutes. Gently press plastic wrap on curd. Refrigerate at least 2 hours before serving.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Tangy, slightly sweet, and creamy. That's everything you want in a curd cup!
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. Hy-Vee salted butter | ||
| 1 c. Hy-Vee granulated sugar | ||
| 4 Hy-Vee large eggs | ||
| ⅔ c. fresh lime juice | ||
| 1 tbsp. lime zest | ||
| ¾ c. Hy-Vee heavy whipping cream | ||
| ½ c. mascarpone cheese | ||
| 2 tbsp. Hy-Vee powdered sugar | ||
| ½ tsp. Hy-Vee vanilla extract | ||
| Lime slices, for serving |
Things To Grab
- 2-quart saucepan
- Whisk
- Fine-mesh strainer
- Plastic wrap
- Electric mixer
- Large bowl
- 8 (4-oz. each) glasses
Directions
Beat cream, mascarpone, powdered sugar, and vanilla with electric mixer on medium until soft peaks form (tips curl). Divide lime curd and mascarpone cream evenly among 8 (4-oz. each) glasses. Garnish with lime slices, if desired.
Nutrition facts
Servings
390 Calories per serving
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 170mg
- Sodium: 140mg
- Total Carbohydrates: 30g
- Protein: 5g
Daily Values
0%
Iron 6%
0%
Calcium 4%
0%
Vitamin D 6%
0%
Potassium 2%