I planned on making a lemon meringue pie today, but ran out of lemons! The fruit basket had a couple of juicy sweet limes and well here’s the result. The curd is silky smooth with a brilliant balance of sweet and tart. And it is super easy to make too.
This recipe has been adapted from the eggless lemon curd recipe from the blog – Flours and Frostings.
Do share your feedback if you happen to try this.
Sweet Lime Curd [Egg Free]
Sweet and smooth egg free sweet lime curd
Mix the cornflour and water well. Set aside.
Take the sweet lime juice, zest, sugar and butter in a thick bottomed saucepan and cook on a medium flame.
Allow the butter to melt and let the mixture simmer for 3-4 minutes.
Add the cornflour paste and cook on a low flame for 2-3 minutes, stirring continuously. The mixture will start to thicken.
Remove from the heat and mix in the condensed milk.
Transfer the curd into another bowl.
Allow it to cool down completely before refrigerating it. [You can cover it with a cling film such that the cling wrap touches the surface of the curd. This helps to avoid the formation of a 'layer' over the curd].
This curd is fairly thick and may be used immediately, like I did for my Sweet Lime Meringue Pie.
- The cornflour paste should be lump free and mixed well.
- The sweet lime curd is fairly thick and does not really need any setting time in the refrigerator. You may use it once it cools down completely.
- Cook the mixture until it thickens and starts to leave the sides of the saucepan. Stir continuously in order to get a smooth curd.