Small Batch of Lemon or Lime Curd

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Small Batch of Lemon or Lime Curd


  • 1.8 grams silver leaf gelatin ¾ sheet
  • 108 grams eggs ¼ cup + 3 tablespoons
  • 108 grams granulated sugar ½ cup + 2 teaspoons
  • 108 grams strained fresh lemon or lime juice ¼ cup + 3 tablespoons
  • ½ grated zest of small lemon or lime optional


  • Place the gelatin in a bowl of ice water to soften.
  • Meanwhile, whisk the eggs and sugar together in a medium saucepan. Slowly whisk in the lemon or lime juice. Place the pan over medium heat and whisk slowly, until the mixture begins to simmer.
  • Simmer for 3 to 5 minutes, whisking constantly, until thickened.
  • Remove the pan from the heat and whisk gently for 1 to 2 minutes to release steam and cool the curd slightly.
  • Remove the gelatin from the water, squeezing out excess water, and whisk it into the hot curd.
  • Strain the curd through a fine-mesh strainer set over the container of a Vitamix and blend on low speed for a few seconds, then add the butter 2 or 3 pieces at ta time, blending until incorporated.
  • Add the zest, if using, and blend to incorporate. Let the curd cool to room temperature.


The curd can be used at this point or transferred to a covered container. Press a piece of plastic wrap against the surface to prevent a skin from forming and refrigerate for up to 4 days.

If the curd has been refrigerated and has stiffened, transfer it to the bowl of a stand mixer fitted with the paddle attachment and mix slowly until it reaches a creamy consistency.

This recipe is from Bouchon Bakery page 377.

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