THE BEST LIME CURD RECIPE. Easy topping cream for tart, cake and macarons.

Ingredients

100ml (3.4 fl oz) lime juice
8g (0.28oz) lime zest
100g (3.5oz) unsalted butter
130g (4.6oz) sugar
3 whole eggs
4g (0.14) corn starch
A pinch of salt
Ice cubes

Wash 3-4 limes thoroughly, finely grate the zest, squeeze out all the juice.
Beat 3 whole eggs into a bowl, add 130g (4.6oz) of fine sugar, gently mix everything until combined with a whisk (do not overmix). Make sure all sugar is dissolved.
Cut 100g (3.5oz) butter into cubes and set aside.
Add 4g (0.14) cornstarch, 8g (0.28oz) lime zest and a pinch of salt to the egg and sugar mixture.
Pour 100g (3.5oz) of diced butter and 100ml (3.4 fl oz) of lime juice there and stir gently.
Place the pan on the water bath and bring it to thickening (the ideal temperature of the cream is 185 ° F (85 ° C), all the time stirring the future lemon curd with a whisk. Be sure to keep the heat low and the bottom of the top pot or bowl does not touch the simmering water. Otherwise, it will become lemon scrambled eggs.
If you don't have a kitchen thermometer, try this method: slide your finger across the spatula covered with a lime curd. It should leave a groove and the curd should fall slowly from the spatula.
Remove the curd from heat and strain through a sieve into a clean bowl.
Add ice cubes to a container with cold water - this will be our ice bath. Set the bowl in an ice bath, stirring until the curd has cooled below the room temperature.
Our Lime curd is ready! Now it can be poured into a jar and stored in the refrigerator for a week, where it will become noticeably thicker for a couple of hours.

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