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Lime and coconut curd

  • 0:10 Prep
  • 0:15 Cook
  • Makes 2 cups


  • 100g unsalted butter, chopped
  • 215g (1 cup) caster sugar
  • 1 tablespoon finely grated lime rind
  • 80ml (1/3 cup) fresh lime juice, strained
  • 3 eggs, lightly whisked
  • 45g (1/2 cup) desiccated coconut


  • 1
    Stir the butter, sugar, lime rind and lime juice in a medium saucepan over low heat for 3-4 minutes or until the sugar dissolves. Remove from heat.
  • 2
    Press egg through a fine sieve into a bowl. Use a wooden spoon to beat the egg into the butter mixture until combined. Place pan over low heat. Cook, stirring, for 8 minutes or until mixture coats the back of a spoon.
  • 3
    Stir in the coconut. Divide the hot curd among sterilised jars. Seal and invert for 2 minutes. Turn upright and set aside to cool.

Source: taste.com.au


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